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Italian Angelica Cake / Torta

This Italian Angelica Cake or Torta in Italian, the perfect soft brioche bread full of chocolate chips. A special occasion sweet bread.

Prep Time
15 mins
Cook Time
15 mins
Resting Time / Rising Time
5 hrs
Total Time
5 hrs 45 mins
Servings: 12 servings
Calories: 228 kcal
Course: Dessert , Breakfast
Cuisine: Italian

Ingredients

FOR THE BIGA
  • 2 1/2 tablespoons lukewarm water
  • 1/2 teaspoon honey
  • 1/2 cup + 1 tablespoon all purpose flour (73 grams)
  • 1 teaspoon active dry yeast
FOR THE SWEET DOUGH
  • 1 1/2 cups +2 tablespoons all purpose flour (210 grams)
  • 1/4 teaspoon salt
  • 1/4 cup milk* (60 grams)
  • 2 large egg yolks*
  • 3 tablespoons sugar
  • 1/4 cup butter softened (52 grams)
*Remove from fridge 45-60 minutes before using.
EXTRAS
  • 1 1/2 tablespoons butter melted
  • 3/4 cup mini chocolate chips (135 grams)
VANILLA GLAZE
  • 1 cup powdered / icing sugar (120 grams)
  • 1 teaspoon vanilla
  • 1-2 tablespoons milk or cream

Instructions

MAKING THE BIGA
    Cup of Yum
  1. In a small bowl stir together the water and honey, then add the yeast and flour, mix together, then move the mixture to a flat surface and knead into a compact ball. Place in a small lightly oiled bowl, turning the dough to lightly cover in the oil, cover with plastic wrap and a clean towel and let rise for one hour in a warm draft free area.
MAKING THE SWEET DOUGH
  1. In the bowl of the stand up mixer with the dough hook attachment, add the flour and salt and whisk together, then make a well in the middle and add the milk, egg yolks and sugar, start to knead on low until combined. Then add the butter a little at a time, make sure the butter is combined before adding more. Knead for about 2-3 minutes until smooth and all the butter is incorporated.
  2. Add the Biga the same way a little at a time until completely combined, kneading again 3 minutes. Cover with a towel and let rise two to three hours or until doubled in bulk.
  3. Roll the dough into a 20 x 12 inch (52 x 33 cm) rectangle. Brush with the melted butter and sprinkle with the chocolate chips.
  4. Tightly roll the dough up lengthwise, using a very sharp knife slice the roll down the middle lengthwise in two ropes. Then join the two ends at the top and criss cross the ropes into a braid. Form into a circle joining the remaining two ends (wet the ends with a little water to keep them together). Place the dough circle on a large parchment paper lined cookie sheet, cover and let rise one hour.
  5. Pre-heat oven to 350F (180C).
  6. Brush the bread lightly with a little milk and bake for approximately 20-30 minutes. If the top is browning too much at the 18-20 minute mark then lightly cover with foil and continue baking. Once the cake is baked move immediately to a wire rack to cool. Let cool before drizzling with glaze. Enjoy!
VANILLA GLAZE
  1. In a bowl combine the powdered sugar, vanilla and milk or cream. Whisk together until creamy. If too runny then add more sugar.

Nutrition Information

Calories 228kcal (11%) Carbohydrates 34g (11%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 5g (25%) Cholesterol 47mg (16%) Sodium 156mg (7%) Potassium 36mg (1%) Fiber 1g (4%) Sugar 20g (40%) Vitamin A 236IU (5%) Calcium 27mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 228

% Daily Value*

Calories 228kcal 11%
Carbohydrates 34g 11%
Protein 3g 6%
Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 47mg 16%
Sodium 156mg 7%
Potassium 36mg 1%
Fiber 1g 4%
Sugar 20g 40%
Vitamin A 236IU 5%
Calcium 27mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.