Chambolot first came into my life about six years ago, during the first New Year holiday I spent with my husband’s (then-boyfriend) family. This dense, lemon-flavored, moist cake sprinkled with chocolate chips is Nick’s favorite Christmas baked good. Not long after that first holiday Nick’s grandma passed away, and I spent at least three holiday seasons trying to recreate the recipe, only to fail each time. This past Thanksgiving, while at my in-laws, I saw Nick’s other grandma and mentioned that I have been trying to make this recipe. Lo and behold, she said that she had her own recipe. A few days after coming home from Thanksgiving I got a card in the mail from her with the recipe. Hallelujah!
Nick ended up helping me finish mixing the dough because it was too much for my trusty KA and my twerpy little arms, and then he moved on to be the official chocolate chip mixer in-er, and roll maker. It was so fun to hang out in the kitchen together! Here are some shots of him in action (which also illustrate how we went about making these!):
We followed the recipe exactly and after the grand taste testing, Nick confirmed that this was the exact recipe and it tasted perfect. So exciting! This is a great recipe, and if you are inclined to try, I have included the following tips:
- As I have found with all recipes passed down from Italian grandmas – they make enough to feed the entire town (see evidence below). You may pass out when you read the quantities in the recipe below. I did not scale this down, as I plan on keeping some for ourselves and giving a few each to mine and Nick’s family. So I can’t guarantee you perfect results if it’s scaled, however I would imagine it would be fine.
- I know that this recipe calls for margarine and that a lot of people are averse to using it, however having failed at recreating this recipe so many times I decided to stick to the recipe exactly. I’d also been warned by a couple of friends not to mess with the old-world recipes 🙂
- This dough is pretty soft and sticky – we ended up adding a lot of additional flour and had to generously flour the work surface, our hands, and the dough to work with it, however the texture turned out perfect in the finished product.
- The best way to shape the logs is to pat out a rough rectangle of a portion of dough, sprinkle the chocolate chips on top, press them into the dough, and then knead the dough back together to incorporate the chips and then form into a log.
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Filed under: Cakes/Cupcakes, Christmas Baking, Italian | 6 Comments »