Thursday, February 19, 2009


  • 4 ounces of bitter-sweet chocolate, cut
  • 3 spoonfuls with cocoa powder soup not sweetened
  • hot coffee of cup of 1/2
  • warm water of cup of 1/2
  • 1 cup plus the flour any use of 1 spoonful with soup
  • 1 baking powder of spoon with coffee
  • bicarbonate of soda of spoon with coffee of 1/2
  • 1/8 salt of spoon with coffee
  • plant oil of 1/3 cup
  • sweeten of cup of 1/2
  • gold brown sugar of cup of 1/2 (packed)
  • 3 large eggs
  • sour cream of cup of 1/2

Cotta de Panna:

  • the water of cup of 1/2
  • gelatine unflavored of 5 spoons with coffee
  • 7 ounces of bitter-sweet chocolate of 1/2, cut
  • 5 ounces of chocolate of the milk of high-quality, such as Lindt or Perugina, crossed
  • cream to be whipped heavy of 2 cups of 1/2
  • full-cream milk of 2 cups of 1/2
  • pack of 1/2 plus 2 spoonfuls with sugar soup
  • 1 1/4 vanilla extract of spoons with coffee
  • bean of 1 1/4 vanilla, was duplicated longitudinally

Bandage chocolate:

  • paper 16x3-inch waxed 2 by bands
  • 5 ounces of bitter-sweet chocolate, cut

For the cake:
Preheat the furnace 350�F. with the jet two 10 pans of springform of inch-diameter with 2 sides 1/2-inch-high with the anti-adhesive jet. Place the chocolate and the cocoa in the average basin. Pour the hot coffee and warm water more; beat until smoothes. Beat the flour, the baking powder, bicarbonate of soda, and salt in another average basin. Using the electric mixer, beat oil and two sugars in large basin 1 minute (the mixture will be friable). Add eggs 1 at the same time, while beating with the mixture after each addition. Beat in sour cream. Mix in half of the dry ingredients. Beat in the mixture of chocolate. Add the remaining dry ingredients; beat on at fallback speed just mixing (the paste smoothes will be thin). Smooth paste of cleavage between the pans (the layers will be not very deep).

Made cakes cook with the furnace until the testing device inserted in centers left clean, approximately 20 minutes. Cool in pans on the support.

For the cotta of hammered:
Place the water of cup of 1/2 in the small basin. Sprinkle the gelatine more; let soften 10 minutes. Place the two chocolates in the large metal basin. Combine the cream, milk, sugar, and the vanilla extract in the large pan. Seed �raflez of vanilla beans; add beans. Bring to boil, while stirring up until sugar dissolves; remove heat. Add the mixture of gelatine; beat to dissolve. Pour the mixture creams above the chocolates in the basin; beat until completely molten. Place the basin above a larger basin of the water of ice. Often stir up until the mixture thickens like pudding, eliminating water and adding more ice to a larger basin like necessary, approximately 30 minutes. Remove finished water.

Pour 1/2 of the cotta of hammered above the cake in 1 pan (the mixture can drain in bottom on the sides of cake). Freeze 45 minutes. Keep the cotta remainder of hammered with the room temperature.

Remove the sides of pan of the second cake. Using the large metal spatula, carefully slip the cake with far from the bottom of pan and place it placed on the cotta of hammered in the cake pan. Pour the cotta remainder of hammered more, by filling pan completely. Cold during the night. MADE AHEAD: Can be covered and cold during 2 weeks. De-ice during the night in the refrigerator before the continuation.

For the chocolate band:
Large line breaks into leaf of treatment the furnace with foil; put side. Place another large foil sheet on the surface of work; place the waxed paper bands placed on foil, spacing separately. Stir up the chocolate in the average basin regulated above the pan of water fermenting until smoothes. Pour half of the molten chocolate center to the bottom of each paper band waxed. Using the small spatula of off-centering, chocolate spread with the bands of cover also, allowing part of chocolate to be prolonged beyond the edges of the paper bands, taking care of the bands are completely covered. Using ends of the finger, raise the bands and place them on the foil-striped sheet. Cool until the chocolate just starts to always place but be completely flexible, approximately 2 minutes.

Cross around the sides of pan to release the cake. Remove the sides of pan of the cake. Using ends of the finger, raise and 1 chocolate band of foil. Roll up the band around the cake, side of wax-paper outside, aligning 1 long edge with the bottom of the cake (the band will be higher than the cake). Repeat with the second band, thus arranging the ends meet just, pressing the band on the side discovered of the cake. If the bands recover, balance any excessive paper and chocolate. Using ends of the finger, insert the higher edge of the band towards the cake, forming the light hive. Cool until the chocolate places, 5 minutes. Gently peel paper with far waxed. Cool the cake. MADE AHEAD: Can be made ahead 1 day.

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