Chocolate Panna Cotta Layer Cake Food

CHOCOLATE PANNA COTTA LAYER CAKE

Steps:

• For cake:
• Preheat oven to 350°F. Spray two 10-inch-diameter springform pans with 2 1/2-inch-high sides with nonstick spray. Place chocolate and cocoa in medium bowl. Pour hot coffee and hot water over; whisk until smooth. Whisk flour, baking powder, baking soda, and salt in another medium bowl. Using electric mixer, beat oil and both sugars in large bowl 1 minute (mixture will be crumbly). Add eggs 1 at a time, beating to blend after each addition. Beat in sour cream. Mix in half of dry ingredients. Beat in chocolate mixture. Add remaining dry ingredients; beat on low speed just to blend (batter will be thin). Divide batter between pans (layers will be shallow).
• Bake cakes until tester inserted into centers comes out clean, about 20 minutes. Cool in pans on rack.
• For panna cotta:
• Place 1/2 cup water in small bowl. Sprinkle gelatin over; let soften 10 minutes. Place both chocolates in large metal bowl. Combine cream, milk, sugar, and vanilla extract in large saucepan. Scrape in seeds from vanilla beans; add beans. Bring to boil, stirring until sugar dissolves; remove from heat. Add gelatin mixture; whisk to dissolve. Pour cream mixture over chocolates in bowl; whisk until completely melted. Place bowl over a larger bowl of ice water. Stir often until mixture thickens like pudding, draining off water and adding more ice to larger bowl as needed, about 30 minutes. Remove from over water.
• Pour 1/2 of panna cotta over cake in 1 pan (mixture may drip down sides of cake). Freeze 45 minutes. Keep remaining panna cotta at room temperature.
• Remove pan sides from second cake. Using large metal spatula, carefully slide cake off of pan bottom and place atop panna cotta in cake pan. Pour remaining panna cotta over, filling pan completely. Chill overnight. DO AHEAD: Can be covered and frozen for 2 weeks. Defrost overnight in refrigerator before continuing.
• For chocolate band:
• Line large baking sheet with foil; set aside. Place another large sheet of foil on work surface; place waxed paper strips atop foil, spacing apart. Stir chocolate in medium bowl set over pan of simmering water until smooth. Pour half of melted chocolate down center of each waxed paper strip. Using small offset spatula, spread chocolate to cover strips evenly, allowing some of chocolate to extend beyond edges of paper strips, making sure strips are completely covered. Using fingertips, lift strips and place on foil-lined sheet. Chill until chocolate just begins to set but is still completely flexible, about 2 minutes.
• Cut around pan sides to release cake. Remove pan sides from cake. Using fingertips, lift 1 chocolate band from foil. Wrap band around cake, waxed-paper side out, lining up 1 long edge with bottom of cake (band will be higher than cake). Repeat with second band, arranging so ends just meet, pressing band onto uncovered side of cake. If bands overlap, trim any excess paper and chocolate. Using fingertips, press top edge of band in toward cake, forming slight ruffle. Chill until chocolate sets, 5 minutes. Gently peel off waxed paper. Chill cake. DO AHEAD: Can be made 1 day ahead. Chill.

SILKY, CREAMY CHOCOLATE PANNA COTTA

Steps:

• Sprinkle the gelatin over the milk and allow to sit to soften the gelatin.
• Heat the half-and-half in a medium saucepan over medium-low heat until it comes to a simmer.
• Whisk in the sugar, chocolate chips and vanilla extract. Bring to a simmer and cook, stirring frequently, until the chocolate has melted. Add the milk and gelatin mixture and whisk until the gelatin has entirely dissolved. Bring the entire mixture to a simmer.
• Ladle the mixture into six 6-ounce custard cups or ramekins (or serving dishes of your choice) and refrigerate until set, about 6 hours.
• To serve, top the panna cottas with whipped cream and chocolate shavings.
• Serve and enjoy!

CHOCOLATE PANNA COTTA

Steps:

• Sprinkle gelatine in milk snd allow to soften for ten minutes.
• Heat cream with sugar. Add chocolate and stir until it is dissolved.
• Remove from stove add softened gelatine and stir.
• Por mixture into coffee cups and place in fridge for 2 hours to set.

CHOCOLATE PANNA COTTA

Steps:

• Combine simple syrup and trablit to taste. Place 1 to 2 tablespoons in bottom of martini glass. Place sponge cake on top of syrup. Freeze glasses. For the panna cotta: chop chocolate roughly and set aside. Soak gelatin in ice water. Heat cream, milk and sugar to scald, do not boil. Remove from heat and stir in chocolate until a smooth, creamy consistency is achieved. Fold in gelatin sheets. Cool in ice bath to room temperature. Ladle into martini glasses and refrigerate until set, approximately 2 hours. Place the glasses on service plates. Place a tuile on each plate, spoon sorbet on each tuile and garnish with mint, serve immediately.

TORTA AL CIOCCOLATO E PANNA COTTA

Steps:

• Prepare the cake:
• Preheat oven to 350°F
• Spray two 10-inch-diameter springform pans with 2 1/2-inch-high sides with nonstick spray.
• Place chocolate and cocoa in medium bowl. Pour hot coffee and hot water over; whisk until smooth.
• Whisk flour, baking powder, baking soda, and salt in another medium bowl.
• Using electric mixer, beat oil and both sugars in large bowl 1 minute (mixture will be crumbly). Add eggs 1 at a time, beating to blend after each addition.
• Beat in sour cream. Mix in half of dry ingredients.
• Beat in chocolate mixture. Add remaining dry ingredients; beat on low speed just to blend (batter will be thin).
• Divide batter between pans (layers will be shallow).
• Bake cakes until tester inserted into centers comes out clean, about 20 minutes. Cool in pans on rack.
• Prepare the panna cotta:
• Place 1/2 cup water in small bowl. Sprinkle gelatin over; let soften 10 minutes.
• Place both chocolates in large metal bowl.
• Combine cream, milk, sugar, and vanilla extract in large saucepan. Scrape in seeds from vanilla beans; add beans. Bring to boil, stirring until sugar dissolves; remove from heat.
• Add gelatin mixture; whisk to dissolve.
• Pour cream mixture over chocolates in bowl; whisk until completely melted.
• Place bowl over a larger bowl of ice water. Stir often until mixture thickens like pudding, draining off water and adding more ice to larger bowl as needed, about 30 minutes. Remove from over water.
• Pour 1/2 of panna cotta over cake in 1 pan (mixture may drip down sides of cake). Freeze 45 minutes. Keep remaining panna cotta at room temperature.
• Remove pan sides from second cake. Using large metal spatula, carefully slide cake off of pan bottom and place atop panna cotta in cake pan. Pour remaining panna cotta over, filling pan completely. Chill overnight.
• Prepare the chocolate band:
• Line large baking sheet with foil; set aside.
• Place another large sheet of foil on work surface; place waxed paper strips atop foil, spacing apart.
• Stir chocolate in medium bowl set over pan of simmering water until smooth. Pour half of melted chocolate down center of each waxed paper strip. Using small offset spatula, spread chocolate to cover strips evenly, allowing some of chocolate to extend beyond edges of paper strips, making sure strips are completely covered.
• Using fingertips, lift strips and place on foil-lined sheet. Chill until chocolate just begins to set but is still completely flexible, about 2 minutes.
• Cut around pan sides to release cake. Remove pan sides from cake.
• Using fingertips, lift 1 chocolate band from foil. Wrap band around cake, waxed-paper side out, lining up 1 long edge with bottom of cake (band will be higher than cake). Repeat with second band, arranging so ends just meet, pressing band onto uncovered side of cake. If bands overlap, trim any excess paper and chocolate.
• Using fingertips, press top edge of band in toward cake, forming slight ruffle. Chill until chocolate sets, 5 minutes. Gently peel off waxed paper. Chill cake. Chill.

INDIVIDUAL CHOCOLATE "PANNA COTTAS"

Steps:

• In a small saucepan, sprinkle gelatin over 1/2 cup cold milk. Let stand until gelatin softens, about 5 minutes. Cook over low, stirring until gelatin has dissolved (it will feel smooth when rubbed between fingers), about 3 minutes. Add sugar; stir until dissolved. Add remaining cup of milk; cook over low until warm (do not boil), about 2 minutes. Remove from heat.
• Place chocolate in a microwave-safe bowl; heat on high in 20-second increments, stirring between each, until melted. Add cream cheese to chocolate; using a rubber spatula, stir until uniform in color. Pour cup gelatin mixture into chocolate mixture; stir until smooth. Gradually add remaining gelatin mixture, then salt, stirring until smooth. Divide among 4 small glasses; refrigerate until firm, at least 2 hours. Serve topped with sour cream, if desired.