BOLOTONE WITH CHOCOLATE CHIPS BY DEBORA DIAS

Preheat the oven to 350°F (180°C). Prepare and grease a cake pan, then dust it with flour.

In a stand mixer, beat the eggs until they are very voluminous and increased in size.

In a saucepan, lightly heat the milk along with the combined butter/margarine, just enough to melt the fat; ensure it is not hot to avoid compromising the batter.

Gradually add the sugar to the beaten eggs in the mixer, beating well until incorporated. The batter might drop slightly, which is normal.

Turn off the stand mixer. Gently fold in the all-purpose flour, alternating with the warm milk and butter mixture, mixing delicately from bottom to top with a spatula to maintain volume.

Add the chosen extract (vanilla or panettone) and the baking powder, continuing to stir with gentle upward motions, ensuring the batter stays light.

Toss the chocolate chips with a little all-purpose flour and then gently fold them into the batter.

Pour the batter into the greased and floured pan and bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted comes out clean.

For the optional glaze, melt the milk chocolate and vigorously mix it with the heavy cream until you achieve a smooth and glossy ganache.

Remove the cake from the pan after it has cooled slightly and top it with the ganache, if desired. Finish by sifting confectioners' sugar over the top for a festive look.