The colomba with chocolate chips is the traditional Easter cake symbol.
Since I discovered this recipe that lets me have an exceptional colomba in very little time, I have fun baking them in every flavor to please my relatives. Yes, I can’t eat them all myself… even if they are made with oil and not butter…
Making it at home allows you to control the ingredients, use fresh and genuine products, customize the amount of sugar or chocolate and have a cake made by your own hands, making every family moment more special and rewarding; it’s also ideal as a handmade gift, a sweet and original thought.
The chocolate colomba recipe has reduced preparation times thanks to instant baking powder, it can be baked even without experience, it offers a fresh and natural taste, no preservatives and the freedom to adapt it to your tastes.
This one, unlike the 750-gram colomba, is for a 500 g (about 17.6 oz) mold. Here you can also get creative with the filling. I love dark chocolate so I spoil myself like this, but you can add white chocolate chips or candied fruit.
Since Easter is approaching I also recommend visiting my appetizers, savory pies, the first courses and the main courses, hoping you find recipes you like and can replicate.
Now let’s see the steps to prepare the colomba for a 500 g mold and in the meantime I also recommend
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 40 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients for preparing the colomba with chocolate chips
Recipe: colomba with chocolate chips
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 cup milk
- 2 cups Manitoba flour
- 1/2 packet (≈2 tsp) instant baking powder for savory and sweet cakes
- 1/2 grated orange zest (zest of 1/2 an orange)
- 1/2 grated lemon zest (zest of 1/2 a lemon)
- 1/2 vial of orange aroma (use about half a vial)
- to taste dark chocolate chips
- 4 1/2 tbsp sunflower seed oil
Tools for preparing the colomba
- 1 Mold
- 2 Bowls
- 1 Electric whisk
- 1 Spatula
Steps for the colomba with chocolate chips
To prepare the 500 g colomba with chocolate chips, start by taking two bowls. Put the two yolks in one bowl and the egg whites in the other. First, whisk the egg whites with an electric whisk and set them aside. Second, add the sugar to the yolks and whisk them with the electric mixer until you obtain a foamy mixture.
Then add the oil to the yolks in a thin stream while continuing to whisk, then the milk also in a thin stream, about half a vial of orange flavoring, then the flour, then the baking powder and finally the orange and lemon zest and the chocolate chips. Mix everything well and then gently fold in the egg whites, a little at a time. Be careful to fold from top to bottom so the egg whites do not deflate.
Finish by placing the batter into a mold for 500 g and bake at 356°F (180°C) for the first 25–30 minutes, then lower the temperature to 320°F (160°C) for the last 10–15 minutes. It is essential to perform the toothpick test after 30 minutes, since ovens vary and cooking time may change by a few minutes. If you see the top browning too quickly, reduce the temperature to 320°F (160°C) to avoid burning the surface while the inside remains raw.
When baking is finished, let it cool and then enjoy a taste!
Storage for colomba with chocolate chips
To preserve it best, once cold keep it in an airtight container or wrapped in cling film at room temperature for 2–3 days; in the refrigerator it lasts up to 5 days, and it can be frozen in slices for 1–2 months, thawing slowly to retain softness and aroma, so you can enjoy it any time without waste and with the convenience of a ready-to-share dessert.
To not miss my recipes I WAIT FOR YOU on
INSTAGRAM + 100K followers
FACEBOOK + 100K followers
To always stay updated on my new recipes you can ACTIVATE PUSH NOTIFICATIONS ON MY BLOG
FAQ (Questions and Answers)
Can I substitute the chocolate chips with candied fruit?
Yes, certainly
