Ricotta Chocolate Chips Filled Colomba Cake

Ricotta Chocolate Chips Filled Colomba Cake is a fragrant and delicious dessert, a great way to recycle leftover Italian Easter cake. In this recipe, the chopped Colomba cake is used to create a base, then filled with a filling made with ricotta, eggs, sugar, and chocolate chips. Simply cover the cake with the remaining crumble mixture, decorate with granulated sugar, and bake until golden brown.

The result is a delicious dessert, crunchy on the outside and soft and melting in the center, perfect to serve at the end of an informal dinner, to eat as a snack, accompanied by a steaming cup of tea, or to enjoy during an Easter Monday picnic.

Cooking Tips

• For a flawless result, use dry cow's or buffalo ricotta, placed in a sieve and left to drain for a few hours in the refrigerator.
• If you prefer a more intense flavor, you can opt for sheep's ricotta.
• If you like, you can decorate the surface with a layer of almond icing, just like in the original version.
• If you like, you can flavor the filling with the grated zest of an orange or lemon, a drop of vanilla extract, or, if the cake is not intended for children, with a little rum or other liqueur of your choice.

How to Make Ricotta Chocolate Chips Filled Colomba Cake

Step 1

Step 1

To prepare this recipe, start by cutting the colomba into slices.

To prepare this recipe, start by cutting the colomba into slices.

Step 2

Step 2

Break it up with your hands and collect it in a bowl.

Break it up with your hands and collect it in a bowl.

Step 3

Step 3

Pour the milk, trying to distribute it as best as possible over all the colomba crumbs.

Pour the milk, trying to distribute it as best as possible over all the colomba crumbs.

Step 4

Step 4

Knead with your hands so that all the crumbs are well moistened, without compacting the mixture.

Knead with your hands so that all the crumbs are well moistened, without compacting the mixture.

Step 5

Step 5

Butter a 22cm diameter springform pan, then add half of the crumble mixture and compact it on the bottom, so as to create a base about 1cm high. Set the rest aside.

Butter a 22cm diameter springform pan, then add half of the crumble mixture and compact it on the bottom, so as to create a base about 1cm high. Set the rest aside.

Step 6

Step 6

At this point, take care of the filling: sift the ricotta into a bowl, passing it through a fine mesh strainer.

At this point, take care of the filling: sift the ricotta into a bowl, passing it through a fine mesh strainer.

Step 7

Step 7

Add the sugar and beaten eggs.

Add the sugar and beaten eggs.

Step 8

Step 8

Mix well, then add the chocolate chips with a spatula.

Mix well, then add the chocolate chips with a spatula.

Step 9

Step 9

Spread the filling on the colomba base.

Spread the filling on the colomba base.

Step 10

Step 10

Level the filling with the spatula, leaving about 1 cm free along the edges, then cover it with the remaining dough.

Level the filling with the spatula, leaving about 1 cm free along the edges, then cover it with the remaining dough.

Step 11

Step 11

Brush the surface with melted butter.

Brush the surface with melted butter.

Step 12

Step 12

Complete with sugar sprinkles and cook in a preheated fan oven at 355°F/180°C for about 45 minutes.

Complete with sugar sprinkles and cook in a preheated fan oven at 355°F/180°C for about 45 minutes.

Step 13

Step 13

Once the cooking time is up, take the colomba cake out of the oven. Let it cool completely before removing it from the mold. Transfer it to a serving plate and dust it with powdered sugar.

Once the cooking time is up, take the colomba cake out of the oven. Let it cool completely before removing it from the mold. Transfer it to a serving plate and dust it with powdered sugar.

Step 14

Step 14

The colomba cake is ready to be enjoyed!

The colomba cake is ready to be enjoyed!

Storage Instructions

The Colomba cake can be stored in the refrigerator, covered with cling film or in a cake container, for up to 2 days.