Best Torta Al Cioccolato E Panna Cotta Recipes

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.

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.

VANILLA WHITE CHOCOLATE PANNA COTTA WITH STRAWBERRIES

Steps:

• Put the cream, milk and vanilla pod (whole) into a saucepan.
• Heat over a very low heat until almost simmering, stirring constantly.
• Put the gelatine sheets in water to soak.
• Add the sugar to the warm cream mixture and stir until melted completely.
• Remove the vanilla pod then add the chocolate and stir until melted.
• Add the gelatine to the mixture and stir.
• Remove from heat and make sure the mixture is completely smooth.
• Cool, then pour into ramekins.
• Leave in the fridge to set for around 4 hours.
• If you wish, loosen the panna cotta out of the ramekins by placing them in warm water for a few moments then turning onto a plate.
• I find the flavour is best if you remove the panna cotta from the fridge about 10 minutes before needed. Serve with chopped fresh strawberries.

WHITE CHOCOLATE PANNA COTTA WITH DARK CHOCOLATE SAUCE

Steps:

• For Panna Cotta:.
• Sprinkle gelatin over 1/4 cup milk in a small bowl; stir until moistened. Let stand 5 minutes. (Mixture will be lumpy.).
• Cook whipping cream, chocolate morsels, and sugar in a saucepan over medium-low heat, stirring occasionally, 4 minutes or until morsels are melted and sugar is dissolved.
• Remove from heat, and add gelatin mixture, stirring until mixture is dissolved.
• Stir in remaining 1 1/4 cups milk.
• Pour mixture evenly into 4 to 6 stemmed glasses or 6 (8-oz.) ramekins. Cover and chill 24 hours. Serve with Dark Chocolate Sauce. Garnish, if desired.
• For Dark Chocolate Sauce:.
• Microwave chocolate and cream in a small microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring every 30 seconds.
• Drizzle spoonfuls on panna cotta immediately before serving if using stemmed glasses or invert the panna cottas onto a puddle of the chocolate sauce.

WHITE CHOCOLATE PANNA COTTA

Steps:

• Grease 6 moulds (1/2 cup size).
• Combine cream, milk, chocolate and sugar in a small pan and heat over a low heat until chocolate is melted and mixture is smooth.
• Sprinkle gelatine over the water in a small heatproof jug.
• Stand over a pan of simmering water until gelatine dissolves.
• Stir into the cream mixture.
• Divide mixture evenly between the 6 moulds.
• Cover and refrigerate at least 3 hours or overnight.
• To serve, turn the panna cotta out of the moulds onto serving plates.
• Decorate with fresh berries and shaved white chocolate or even rose petals!

MASCARPONE PANNA COTTA

Steps:

• Place mixed berries in a small bowl and crush slightly with the back of spoon.
• Stir in 3 tablespoons sugar.
• Cover with plastic wrap and set aside.
• Spray four 3/4 cup ramekins with cooking spray.
• In a small bowl, pour 1 tablespoon milk.
• Sprinkle gelatin over and allow it to soften (10 minutes).
• Meanwhile, combine cream, 1/3 cup milk, vanilla, and 1/4 cup sugar in a saucepan.
• Bring to a boil over medium high heat, stirring often.
• Remove from heat, add gelatin mixture and stir until melted.
• Let the mixture cool slightly down to a warm temperature.
• In a medium sized bowl, whisk together mascarpone cheese and sour cream until smooth.
• Slowly add the now warm cream mixture into the bowl, whisking constantly.
• Pour mixture into prepared ramekins.
• Chill until cold and set (at least 3 hours and up to 12) Run a small knife around the edge of the ramekins to loosen the panna cotta.
• If that doesn't work, dip the bottom of the ramekin in hot water for a few seconds.
• Invert ramekin onto a plate.
• Spoon berry sauce over panna cotta.
• Serve.