The Quick Chocolate Colomba is an easy and indulgent alternative to the classic cake enjoyed at Easter. Colomba is, of course, a leavened cake that usually requires very long preparation times and specific care to achieve an optimal result!
Today, however, I want to show you an alternative way to prepare Colomba quickly; and although it can’t be considered a faithful reproduction of the original recipe, I assure you it will seem like eating the traditional one, at least a bit!
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- Difficulty: Easy
- Cost: Budget
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
- Energy 681.46 (Kcal)
- Carbohydrates 99.65 (g) of which sugars 54.52 (g)
- Proteins 13.03 (g)
- Fat 28.18 (g) of which saturated 6.10 (g)of which unsaturated 14.45 (g)
- Fibers 1.78 (g)
- Sodium 47.88 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a 750g Colomba Pan
- 2 3/4 cups all-purpose flour (type 0)
- 3 eggs
- 6 tbsp vegetable oil
- 7/8 cup granulated sugar
- 2/3 cup milk
- 1 zest of 1 orange (and 1 lemon, grated)
- 1 1/4 cups chocolate chips
- 1 packet instant baking powder (for savory preparations)
- as needed pearl sugar
Tools
- Colomba mold
- Stand mixer
- Spatula
Steps Quick Chocolate Colomba:
To prepare the Quick Chocolate Colomba:
In a stand mixer fitted with the whisk attachment or using electric hand beaters, separate the egg whites from the yolks and beat the yolks together with the sugar for about 5 minutes, until the mixture is frothy and pale.Whip the egg whites to stiff peaks with a pinch of salt.
Into the yolk mixture, gradually pour in the vegetable oil and the milk while continuing to mix.Add the sifted flour and the baking powder, continuing to work the batter.
Stir in the grated orange and lemon zest.
When you have a smooth batter, fold in the whipped egg whites with a spatula using gentle movements from the bottom up.Enrich the batter with the chocolate chips and pour it into the colomba mold.
Finish with the pearl sugar.Bake for about 50 minutes at 356°F (180°C).
After ensuring the colomba is cooked inside (with the toothpick test), remove from the oven and let it cool.Serve and…
Enjoy, Maky!
The Quick Chocolate Colomba can be prepared in advance and stored under a cake dome even for the next day.
You can replace the pearl sugar with a dark or white chocolate glaze to make it even more indulgent!
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