Recycled colomba cake: with chocolate cream easy: a clever and indulgent recipe to reuse Easter pastries in a few minutes.
Turn Easter leftovers into an irresistible dessert filled with whipped cream and cocoa.
A quick, zero-waste recipe perfect for a tasty snack that will win over the whole family.

You will also find instructions to prepare this dessert with the Bimby.

Thought for you:

Recycled colomba cake: with chocolate cream

Difficulty: Very easy
Cost: Very inexpensive
Rest time: 2 Hours
Preparation time: 20 Minutes
Portions: 10
Cooking methods: No-bake
Cuisine: Italian
Seasonality: Easter, Spring

559.66 Kcal

calories per serving

Info Close

Energy 559.66 (Kcal)
Carbohydrates 68.49 (g) of which sugars 39.62 (g)
Proteins 4.38 (g)
Fat 30.58 (g) of which saturated 5.21 (g)of which unsaturated 5.75 (g)
Fibers 4.33 (g)
Sodium 84.19 (mg)

Indicative values for a portion of 160 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 Recycled colomba cake: with chocolate cream

Let’s go shopping

1 colomba (Easter dove cake) (about 1 lb 11 oz (750 g))
2 1/8 cups heavy cream (for whipping)
5.3 oz Nutella® (or homemade hazelnut spread (see link) — about 1/2 cup)
3/4 cup hot water ((about 200 ml))
3 1/4 tbsp Strega liqueur (or milk (50 ml))
2 tbsp sugar
to taste unsweetened cocoa powder
to taste colored sprinkles

Recycled colomba cake: with chocolate cream

Tools

We need just a few things

1 Bowl
1 Electric whisk or the Bimby

Steps

Remove all the almonds decorating the top of the colomba and set them aside.
Slice the colomba into pieces about 2 cm thick — if the pieces are irregular that’s fine, we’ll rebuild the mosaic inside a round springform pan.
Keep all the crumbs — we will use them for the outside.
Prepare the soaking syrup by heating the water with the sugar, and when the sugar has completely dissolved add the liqueur.
Whip the cream without adding anything.
Only when it is well whipped, add the Nutella previously warmed in a bain-marie.
Mix everything well and refrigerate.
Now take a 10 1/4 in (26 cm) round springform pan.
Begin composing the first layer of the cake by fitting the pieces together like a mosaic.
Once the first layer is in place, brush it with the soaking syrup.
Spread the first layer of chocolate cream, leveling with a spatula.
Continue like this until you reach the edge of the pan.
Set aside a little chocolate cream to finish the cake.
Important: the final layer must be entirely chocolate cream.
Let the cake rest in the refrigerator for at least 2 hours.
After the resting time, let’s decorate.
Chop all the crumbs in a food processor, adding a little unsweetened cocoa until you reach a warm chocolate color.
Spread the chocolate cream around the cake, both on top and on the sides.
Then take all the cocoa crumbs and cover the entire surface.
Finally decorate with sprinkles and the almonds we removed from the top of the colomba.
Here is the Recycled colomba cake: with chocolate cream ready — time to slice.