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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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The original recipe comes from but I have seen it also in a blog posting…I have to admit, it was somehow long and the final step was really hard. I hope my step by step pictures will make it easy for you. Read more . Enjoy!! Ingredients:
cake |
nonstick vegetable oil spray |
4 ounces bittersweet chocolate, chopped |
3 tablespoons unsweetened cocoa powder |
1/2 cup hot coffee |
1/2 cup hot water |
1 cup plus 1 tablespoon all purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/8 teaspoon salt |
1/3 cup vegetable oil |
1/2 cup sugar |
1/2 cup (packed) golden brown sugar |
3 large eggs |
1/2 cup yogurt |
panna cotta |
1/2 cup water |
5 teaspoons unflavored gelatin |
7 1/2 ounces bittersweet chocolate, chopped |
5 ounces high-quality milk chocolate, such as lindt or perugina, chopped |
2 1/2 cups heavy whipping cream |
2 1/2 cups whole milk |
1/2 cup plus 2 tablespoons sugar |
1 1/4 teaspoons vanilla extract |
1 1/4 vanilla beans, split lengthwise |
chocolate band |
16x3-inch strip waxed paper |
5 ounces bittersweet chocolate, chopped |
Directions:
1. For cake:
2. 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 yogurt. 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).
3. Bake cakes until tester inserted into centers comes out clean, about 20 minutes. Cool in pans on rack.
4. For panna cotta:
5. 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.
6. 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.
7. 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.
8. For chocolate band:
9. place waxed paper strip atop a large one on your work surface. Stir chocolate in medium bowl set over pan of simmering water until smooth. Pour half of melted chocolate down center of waxed paper strip. Using small offset spatula, spread chocolate to cover strip evenly, allowing some of chocolate to extend beyond edges of paper strip, making sure strip are completely covered. Set aside until chocolate just begins to set but is still completely flexible, about 2 minutes. Using fingertips, lift strip and Wrap band around cake, waxed-paper side out, lining up 1 long edge with bottom of cake (band will be higher than cake). Gently peel off waxed paper. Chill leftovers…
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