Chocottone is the clever name for the chocolate version of traditional Italian panettone fruitcake. It's a rich chocolate brioche bread, baked into a high round dome and drizzled with a shiny chocolate glaze. Chocolate chips and nuts replace the traditional dried fruits, but if you must have fruit, fold in some chopped dried cherries. Bake it in the traditional panettone paper molds (which you can order online) and give it as an elegant holiday gift.
Prep Time: 12 hours
Cook Time: 1 hour
Total Time: 13 hours
- 2 1/4 cups flour, divided
- 2/3 cup water
- 2 tablespoons raspberry jam
- 1 tablespoon instant yeast, divided
- 1/4 cup sugar
- 8 tablespoons softened butter, divided
- 4 tablespoons Nutella, or other chocolate/hazelnut spread
- 6 egg yolks
- 1/2 teaspoon salt
- 2 teaspoons good quality vanilla
- 2 tablespoons honey
- 1/2 cup semisweet chocolate chips
- 1/2 cup pecans, chopped fine
- 1/2 cup dried cherries, chopped fine (optional)
- Chocolate Glaze:
- 3 tablespoons butter
- 1 cup chocolate chips
- 1/2 teaspoon vanilla
- pinch of salt
- 1 tablespoon corn syrup
- Make the sponge: Place 1 1/2 cups flour, 2/3 cup water, 2 tablespoons raspberry jam, and 1 teaspoon yeast in a small bowl and whisk together. Cover bowl with plastic wrap and set in a warm place to rest for 3 hours.
- Make the dough: In the bowl of a standing mixer, add the sponge, 3/4 cup flour, 1/4 cup sugar, and 1 teaspoon yeast. Use the hook attachment to knead the dough until the mixture is smooth and stretchy, about 3-5 minutes.
- Add 3 egg yolks, one at a time, and knead until dough is smooth, shiny, and stretchy.
- Cover dough with plastic wrap and allow to rise in a warm place until doubled in size.
- Return dough to the mixer, and add salt, vanilla, honey, and 1 teaspoon yeast. Knead for 1 minute. Add 3 egg yolks, one at a time, and knead until smooth.
- Add the 8 tablespoons softened butter, 1 tablespoon at a time. Add the Nutella, 1 tablespoon at a time and continue to knead until dough is shiny, stretchy, and pulls away from the sides of the bowl (about 5 minutes).
- Toss the chocolate chips and pecans with 2 tablespoons of flour (add dried cherries, if using). Add them to the dough and knead briefly, until just mixed in.
- Place dough in a oiled bowl, cover with plastic wrap, and refrigerate overnight.
- The next morning, turn the dough out onto a floured surface and shape into a ball. Make a small "x" in the top of the dough by snipping it with scissors.
- Place dough inside of a 6 inch diameter panettone mold, or use a clean, buttered coffee can lined with parchment paper. Let dough rise in a warm place until triple in size (at least 3 hours).
- Preheat the oven to 375 degrees for 30 minutes.
- Place the panettone in the oven, and lower the oven temperature to 325 degrees.
- Bake the panettone for about 1 hour, until it has risen high and springs back a little when pressed on top (like a muffin).
- Let panettone cool in the pan on a rack.
- Make chocolate glaze: On low heat, melt 3 tablespoons butter with 1 cup chocolate chips. Add 1/2 teaspoon vanilla, a pinch of salt, and 1 tablespoon corn syrup. While still warm, drizzle icing decoratively over top of panettone .
- Store panettone wrapped in plastic for up to 1 week.