Artisan Easter cake with chocolate

An artisan chocolate Easter cake, hand-made by Biscottificio Preite: chocolate drops and an almond glaze, for those who love this Easter classic in its simplest, most essential form.

€34.80

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Data sheet

Manufacturer: Forno Preite Biscotti
Reference: PREITE-COLOMBA-CIOCCO
Formato: 750 gr
Allergens: Contains: GLUTEN (wheat), MILK (butter and skimmed milk powder), EGGS (egg yolks), SOYA (lecithin). May contain traces of soya, sesame seeds.
Ingredients: WHEAT flour, BUTTER (MILK), egg YOLKS, water, dark chocolate 20% (sugar, cocoa mass, cocoa butter, emulsifier E322, SOYA lecithin),
sugar, orange fruit paste (glucose syrup, fructose, orange peel, sucrose, concentrated lemon juice, natural orange flavouring), natural flavourings, sourdough, honey, salt, emulsifier E471,
flour treatment agent (E300), icing (sugar, vegetable fat (coconut and palm kernel), skimmed MILK powder 8%, low-fat cocoa powder, emulsifier, SOYA/sunflower lecithin, natural vanilla flavouring).
Nutritional info: Average values per 100 g
Energy 1589 kJ / 379 kcal
Fat 16.4 g
– of which saturates 9.9 g
Carbohydrate 49.4 g
– of which sugars 16.03 g
Fibre 4.8 g
Protein 6.4 g
Salt 0.35 g

Description

🕊️

Artisan Chocolate Easter Cake

“The Easter cake that gets everyone to agree.”

Chocolate drops in a dough worked with care, under an almond glaze, for the Easter cake that gets everyone to agree.

Chocolate 12% Hand-made The Easter cake

The colomba, Italy's dove-shaped cake, is what opens an Italian Easter. This version tells it in its simplest form: chocolate drops in a dough worked with care, with no other fruit to distract from the taste. On top, an almond glaze.

It is an artisan Easter cake, hand-made by Biscottificio Preite, under master baker Emiliano Preite — the same bakery behind the other flavours in the line. It does not come off an industrial line: every batch has its own time, and the raw materials are chosen with care.

The ingredients that matter

Two things make the difference

🍫

The chocolate

Chocolate drops at 12%: not just a flavouring, but the part that defines this cake's character.

🌰

The glaze

On top, an almond glaze, crisp and sweet: the crust you meet in every slice.

At the table

How to serve it

🍽️ At room temperature Take it out of its wrapper shortly before serving: the chocolate's aroma comes through best at room temperature.	♨️ Just warmed through A slice warmed for a few moments melts the chocolate drops. A few moments really: any longer and it dries out.
🥂 With sparkling wine At the end of Easter lunch, next to a glass of brut sparkling wine: the sweetness of the cake and the freshness of the wine hold hands.	🧺 On an Easter Monday picnic A slice in the basket for the traditional Italian day out on Easter Monday: it slices well even cold, and it is the cake that closes the picnic.

💡	This Easter cake fears heat and air: keep it closed in its own wrapper, somewhere cool and dry, away from sunlight and heat sources, and open it when you serve it.

Product details

In short

Product	Artisan chocolate Easter cake
Baker	Biscottificio Preite
Ingredients	Soft wheat flour type “0”, butter, milk, chocolate 12% (cocoa mass, sugar, dextrose), emulsifier E471, flour treatment agent E300
Glaze	Icing sugar, egg white, almond, type “0” flour, rice flour, maize starch, hazelnuts, pearl sugar
Nutrition (per 100 g)	Energy 1589 kJ / 379 kcal · fat 16.4 g, of which saturates 9.9 g · carbohydrate 49.4 g, of which sugars 16 g · fibre 2.8 g · protein 6.4 g · salt 0.35 g
Occasion	Easter

Frequently asked questions

What people ask us

How is it different from a supermarket colomba?

This one is artisan, hand-made by Biscottificio Preite: there is no industrial line, and every batch has its own time.

Does it contain candied peel?

No: this Easter cake has no fruit in the dough, only chocolate drops — it's the version made for those who prefer it this way.

Does it contain gluten?

Yes: it is made with soft wheat flour type “0”. It also contains milk and tree nuts in the glaze (almond and hazelnut): if you have an allergy, always check the label.

Who bakes it?

Biscottificio Preite, under master baker Emiliano Preite, who make it by hand for us. It is the same bakery behind the panettone, the sweet taralli, the friselline and the mustaccere you find in the shop.