vegan chocolate babka cake
Desserts from Italy
Panettone vegan
Panettone vegan
ready in
5 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
During the Christmas holidays feels good smell in the house. Perhaps the most delicious of all is the scent of the cake with the chocolate chips, simple but delicious.
preparation
step 1
First we prepare lievitino dissolving the yeast in warm milk with a teaspoon of sugar. We cover the bowl with cling film and let to ferment for 20 minutes.
step 2
When lievitino is ready we can proceed uniting the two flours. Knead the planet for a few minutes, then add the oil coconut.
step 3
We proceed by pouring water and sugar and let knead for 10 minutes. When the dough is smooth and well blended we can transfer it to a bowl and let rise for 2 hours.
step 4
For successful proving I recommend you let rise the dough in the oven after heating it just so you have a warmer temperature that facilitates leavening.
step 5
After rising time we put the dough on a work surface and knead it again after adding the chocolate coarsely chopped.
step 6
We form two loaves and have them in two molds for panettone of 20 cm in diameter and 6 cm high.
step 7
We leave it to rise for a further 2 hours and a half (in the same way as before).
step 8
When the cake will have swollen incise a cross on the surface and bake at 170 ° for the first ten minutes and then we lower the temperature at 160 ° for about 30 minutes (static oven).
step 9
After baked, you can decorate it with icing sugar or with a vegan chocolate ganache that you can get by mixing 50 g of coconut oil with 50 g of cocoa powder and a teaspoon of syrup dagav