The homemade chocolate panettone with my quick recipe is a variant of the traditional Italian Christmas cake, designed for those who want to prepare it at home without long rising times.
It features a soft texture and chocolate flavor, suitable for those who don’t like candied fruit like me.
Its shape remains dome-like, enriched with delicious chocolate chips that are evenly distributed inside.
The chocolate adds an intense and enveloping note, making the panettone particularly loved even by children.
Despite being quicker to make, it retains the festive and inviting essence of the original panettone, making it perfect for enriching Christmas tables.
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- Difficulty: Easy
- Cost: Very low cost
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for the preparation of chocolate panettone, quick recipe
- 2 1/2 cups all-purpose flour
- 4 eggs
- 1/3 cup potato starch
- 7 oz milk
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 tbsp honey
- 1 packet baking powder
- 1 pod vanilla
- 1 cup chocolate chips
- to taste sugar crystals
Tools
- 1 Mixer
- 1 Mold
- 1 Spatula
Steps for the preparation of chocolate panettone, quick recipe
To prepare the chocolate panettone WATCH THE VIDEO RECIPE
Take the stand mixer, or, if you don’t have one, a bowl and an electric whisk, and beat the eggs with the sugar until you get a frothy mixture.
Then add the honey and, with the stand mixer running, or the electric whisks, slowly add the vegetable oil and milk.
Then add the sifted flour with the baking powder and the seeds from the vanilla pod or a packet of vanillin, and continue kneading with the stand mixer, or with the electric whisks, until you get a homogeneous mixture.
Remove the basket from the stand mixer and add the chocolate chips. Mix with a spatula , from top to bottom and pour the batter into the 500 gram panettone mold. Decorate the surface with sugar crystals and bake at 340°F for 50 minutes in a static oven on the lower rack.
Before removing from the oven, it’s essential to do the toothpick test.
If the inside is still raw, extend the cooking for another 5 minutes.
SPECIAL Guide to the best stand mixers
Enjoy your tasting from Barbara!
Storage
The panettone can be stored for a few days.
After it has completely cooled, wrap it carefully in plastic wrap to protect it from air and moisture. Alternatively, you can use a zip-lock food bag.
Store it in a cool, dry place, away from heat and moisture.
It stays fresh for about 3-4 days.
If it becomes slightly dry, you can warm it for a few seconds in the oven or microwave to restore softness and release the chocolate aroma.
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FAQ (Frequently Asked Questions)
Can I replace chocolate chips with candied fruit?
Yes, you can.
