Baked Goods > Easter Treats > Italian Easter Treats

Chocolate-Filled Colomba di Pasqua Recipe

Ingredients with Measurements:
- 1 Colomba di Pasqua (Italian Easter bread)
- 200g dark chocolate, chopped
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3 large eggs, room temperature

Special equipment needed:
- Double boiler or heatproof bowl set over a pot of simmering water
- Hand mixer or stand mixer
- Pastry bag with a small round tip

Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. Cut off the top of the Colomba di Pasqua and set it aside.
3. Using a spoon, scoop out the inside of the bread, leaving a 1-inch border around the edges and bottom.
4. In a double boiler or heatproof bowl set over a pot of simmering water, melt the chopped chocolate, heavy cream, and butter, stirring occasionally until smooth.
5. In a separate bowl, whisk together the sugar, flour, salt, vanilla extract, and eggs until well combined.
6. Slowly pour the chocolate mixture into the egg mixture, whisking constantly until fully incorporated.
7. Pour the chocolate mixture into the hollowed-out Colomba di Pasqua, filling it to the top.
8. Place the top of the Colomba di Pasqua back on and press down gently.
9. Bake for 30-35 minutes, or until the filling is set and the bread is golden brown.
10. Let the Colomba di Pasqua cool for 10 minutes before removing it from the pan.
11. Once cooled, transfer the Colomba di Pasqua to a wire rack to cool completely.
12. Using a pastry bag with a small round tip, pipe melted chocolate or frosting onto the top of the Colomba di Pasqua for decoration.


Time:
Preparation time: 30 minutes
Cooking time: 30-35 minutes
5. Temperature:
350°F (180°C)
Serving size:
8-10 servings

Nutritional information:
Calories: 450
Fat: 26g
Saturated Fat: 15g
Cholesterol: 105mg
Sodium: 170mg
Carbohydrates: 49g
Fiber: 3g
Sugar: 28g
Protein: 7g

Substitutions for ingredients:
- Milk chocolate or white chocolate can be used instead of dark chocolate.
- Half-and-half or whole milk can be used instead of heavy cream.
- Margarine or coconut oil can be used instead of unsalted butter.
- Brown sugar or honey can be used instead of granulated sugar.
- Almond flour or gluten-free flour can be used instead of all-purpose flour.

Variations:
- Add chopped nuts or dried fruit to the chocolate filling.
- Use a different type of bread, such as brioche or panettone.
- Add a layer of fruit jam or preserves on top of the chocolate filling before baking.
- Top the Colomba di Pasqua with whipped cream or ice cream before serving.

Tips and tricks:
- Make sure the eggs are at room temperature before whisking them with the other ingredients.
- Use a serrated knife to cut the Colomba di Pasqua for a clean cut.
- If the chocolate filling is too thick, add a splash of milk or cream to thin it out.
- Store any leftover Colomba di Pasqua in an airtight container at room temperature for up to 3 days.

Storage instructions:
Store any leftover Colomba di Pasqua in an airtight container at room temperature for up to 3 days.

Reheating instructions:
To reheat the Colomba di Pasqua, place it in a preheated oven at 350°F (180°C) for 10-15 minutes, or until warmed through.

Presentation ideas:
Serve the Colomba di Pasqua on a decorative platter or cake stand, and dust it with powdered sugar for a festive touch.

Garnishes:
Melted chocolate, frosting, whipped cream, or fresh berries can be used as garnishes.

Pairings:
Serve the Colomba di Pasqua with a cup of coffee or tea for a delicious breakfast or dessert.

Suggested side dishes:
Fresh fruit salad, yogurt, or scrambled eggs can be served as side dishes.

Troubleshooting advice:
- If the chocolate filling is too runny, add a bit more flour to thicken it up.
- If the Colomba di Pasqua is browning too quickly, cover it with foil for the remaining baking time.

Food safety advice:
Make sure to use eggs that are fresh and at room temperature to avoid any risk of foodborne illness.

Food history:
Colomba di Pasqua is a traditional Italian Easter bread that is shaped like a dove, symbolizing peace and rebirth. It is typically made with flour, sugar, eggs, and butter, and is often filled with candied fruit or chocolate.

Flavor profiles:
The Colomba di Pasqua has a sweet and buttery flavor, with a rich and decadent chocolate filling.

Serving suggestions:
Serve the Colomba di Pasqua as a dessert or breakfast treat, and enjoy it with a cup of coffee or tea.

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Region: Italian

Taste: Rich, Sweet, Chocolatey, Moist, Aromatic