There Benedetta’s chocolate Easter dove it is the delicious and chocolatey version of the classic Easter dove with candied fruit. The basic dough remains the same, but is enriched with chocolate chips and covered with a cocoa glaze on the surface. This is the Easter dessert par excellence, a must on Italian tables during the Holy Week holidays, alongside other classics such as the Neapolitan pastiera and the Sicilian cassata. Try it too and you will see that you will satisfy adults and children alike!
Benedetta’s chocolate dove
Ingredients
- 3 eggs
- 350 g of 00 flour
- 90 g of sunflower seed oil
- 170 g of milk
- 150 g of sugar
- 1 orange for the zest
- 1 lemon for zest
- 1 vial of Paneangeli almond aroma
- 15 g of Instant Yeast Pizzaiolo Savory Pies and Piadine Paneangeli
- 125 g Paneangeli chocolate chips
- 125 g of Paneangeli cocoa icing
- granulated sugar Paneangeli to taste
Preparation
First, separate the egg whites from the yolks and place them in two separate bowls. Whip the egg whites until stiff. In another bowl, combine the sugar with the egg yolks. Add the zest of an orange, a lemon and a vial of Paneangeli almond aroma. Using the whisk, mix all the ingredients and gradually add the seed oil. Pour in the milk and flour little by little, continuing to mix well with the whisk. Add a sachet of Paneangeli Pizzaiolo Yeast and mix well. Next, incorporate the whipped egg whites, gradually adding them to the dough. Add the chocolate chips and mix again.
Transfer thedough in the 750 g pan. Cook in a static oven at 180°C for 40 minutes, or in a fan oven at 170°C for 40 minutes. Once cooked, let the dove cool.
In the meantime, prepare the icing putting water to boil in a saucepan. When it boils, turn off the heat and immerse the package of cocoa icing in the boiling water for 7-8 minutes. Once rested in the water, the icing will have melted and will be ready to be distributed on the dove. Finally, add the granulated sugar to the surface of the icing and then you will be ready to enjoy it.
Read also: Chocolate salami with Easter eggs and leftover Colomba, without cooking. It can be prepared in 10 minutes, very good
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