Easter is just round the corner and to celebrate, we’ve decided to make a home-made chocolate and coffee Easter colomba. Fancy joining in? Follow the recipe and you’ll see how easy it is to make this splendid traditional Italian cake.
Before getting started, get yourself a colomba cake mould: you can usually find them in homeware shops and some supermarkets. Otherwise, if you’re a diehard hobbyist, you’ll find various online video-tutorials that explain how to make your very own Easter colomba cake mould at home.
Ingredients for Easter colomba cake
- 100 g sugar.
- 80 g butter.
- 3 eggs.
- 100 g all-purpose flour.
- 20 g starch.
- 40 g dark chocolate.
- 2 small cups of espresso coffee.
- 1 mandarin or half an orange.
- 1 sachet baking powder.
Ingredients for the topping
- 50 gr white chocolate.
- 20 gr shelled almonds.
- 20 gr dark chocolate drops.
- 1/2 small cup of ristretto coffee.
How to make it:
- In a small, non-stick pot, mix the butter and sugar without heating.
- Grate the peel of a mandarin, or half an orange, into the mixture.
- Now turn on the hob for a few minutes and mix over a low heat until the mixture is well-blended.
- Turn off the heat and leave to cool, pouring the mixture into a glass bowl.
- When the butter, sugar and fruit peel has cooled down, add the eggs, and whisk vigorously.
- Meanwhile, make the coffee, then melt the dark chocolate bain marie and add it to the coffee.
- Gradually add the well-sifted flour, the starch, and the baking powder to the bowl, stirring gently until the mixture is smooth and even.
- At this point, add the chocolate and the unsweetened coffee to the mixture and continue stirring.
- If the mixture is too runny, add a little more well-sifted flour and continue mixing, taking care not to leave any lumps.
- Leave aside to rest for 20 minutes and pre-heat the oven to 100°.
- When 20 minutes are up, turn the temperature up to 170°, pour the mixture into the mould and bake for about 30 minutes.
How to make the topping
- Melt the white chocolate bain marie and add the half cup of ristretto coffee.
- Leave aside, and when the colomba is ready, pour the melted chocolate and coffee mixture over the cake.
- Sprinkled the topping with almonds and chocolate drops.
Your chocolate and coffee Easter colomba is ready to be served! How did it go? Share the photos of your colomba on the social networks, mentioning Aiello and using the hashtag #aiellovers! Aiellovers is our large fan community, and we’ll be ready and waiting, along with your favourite coffee, to see your best shots!