I present to you his majesty the Chocolate Panettone!
The Panettone is the Italian Christmas cake that was originally invented in Milan.
The legend tells the Panettone was born in preparation for a banquet at the court of Ludovico il Moro of the Sforza family, dukes of Milan.
The chef had a problem with the cake, that burned in the oven, and at the last moment, he tried to remedy by mixing the remaining ingredients he had at hand: flour, eggs, butter, raisins, candied citron peel and throwing the dough into the oven.
The cake was a great success and since then it has been prepared during the Christmas period and represents the very symbol of Christmas, not only in Milan but throughout Italy.
Coming to the recipe, we present here the Chocolate version of Panettone, not the original one.
Do not be intimidated at all because this Panettone does not require either very old sourdough or other yeasts that must be managed, but a simple biga made 24h before starting to knead and stored at 18°C (65°F).
The result will be a very soft dough that will absolutely not make you regret those made with sourdough!
Of course, it is not as simple as other sponge cakes, and it still requires three days, but … believe me, it is absolutely worth it!
This Chocolate Panettone recipe is taken from the blog Magie dal forno (in Italian) where you can also find other interesting recipes.