The Genoese Sweet Bread with 3 Chocolates is a reinterpretation of the classic Ligurian sweet bread. Here the three chocolates, white, milk, and extra dark, blend with the aroma of Rum. Surely the classic low Genoese Sweet Bread and the high Genoese Sweet Bread are the first ones on the Christmas table, but all the reproductions with variations are delicious and scrumptious like this one and like the Low Sweet Bread with Figs and Candied Chestnuts and that with figs hazelnuts and chocolate.
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Difficulty: Very easy
Cost: Medium
Rest time: 30 Minutes
Preparation time: 15 Minutes
Portions: 8 People
Cooking methods: Electric oven
Cuisine: Regional Italian
Region: Liguria
Seasonality: Christmas, New Year's Eve

505.48 Kcal

calories per serving

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Energy 505.48 (Kcal)
Carbohydrates 62.12 (g) of which sugars 33.15 (g)
Proteins 8.17 (g)
Fat 25.33 (g) of which saturated 15.48 (g)of which unsaturated 8.77 (g)
Fibers 2.63 (g)
Sodium 90.16 (mg)

Indicative values for a portion of 113 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

1 1/2 cups all-purpose flour
3/4 cup bread flour
1/2 cup sugar
1/2 cup butter
3 1/2 oz milk chocolate
1 egg (medium)
3 1/2 oz white chocolate
3 1/2 oz 75% dark chocolate
1 pod vanilla
1 1/2 lemon (zest)
1 pinch fine salt
1 packet baking powder
4 tsp rum

Pastry board
Kitchen scale
Bowl
Parchment paper

Pour the sugar and the soft butter, cut into pieces, into the bowl. Add the vanilla pod pulp and incorporate everything with the help of a spoon or hands. Add the grated lemon zest, salt, egg, mix everything and incorporate the sifted flours and baking powder.
Cut the 3 chocolate bars into large pieces, add them to the dough and incorporate them first in the bowl and then on the pastry board. Knead until it forms the sweet bread. Make slight cuts on the surface and place the sweet bread on a baking sheet with parchment paper. Let it rest in the refrigerator for 1 hour. Preheat the static oven to 350°F (175°C) and as soon as it’s ready, bake and cook the Sweet Bread for 45 minutes checking that it does not darken too much, and before taking it out, let it rest for 5 minutes with the door open. Serve the Genoese Sweet Bread with 3 Chocolates cold.