CUNOASTEREA ISLAMULUI - ISLAMIC KNOWLEDGE

CUNOASTEREA ISLAMULUI - ISLAMIC KNOWLEDGE

Forumul Femeilor Musulmane - The Forum Of Muslim Women
 
HomeHome  CalendarCalendar  GalleryGallery  FAQFAQ  SearchSearch  MemberlistMemberlist  UsergroupsUsergroups  RegisterRegister  Log inLog in  
Log in
Username:
Password:
Log in automatically: 
:: I forgot my password
Time
Latest topics
» Arabic Language - online
Thu Jan 05, 2012 6:42 pm by Maryem***

» About Qur'an
Thu Jan 05, 2012 6:33 pm by Maryem***

» Evlavia Profetului Nostru
Tue May 24, 2011 8:56 pm by Maryem***

» Limba Araba
Wed May 11, 2011 1:56 am by Maryem***

» Cum se pronunta literele in limba araba
Wed May 11, 2011 1:51 am by Maryem***

» IMAGINI - AIlfabetul Limbii Arabe, Scriere si Pronuntie
Wed May 11, 2011 1:43 am by Maryem***

» Islamul este...
Tue May 10, 2011 6:09 am by Maryem***

» Who Wrote...
Tue May 10, 2011 5:59 am by Maryem***

» Tafsir of Suratul Fatihah
Tue May 10, 2011 5:57 am by Maryem***

Calendar
Facebook
Search
 
 

Display results as :
 
Rechercher Advanced Search
Visit
Quran

Share | 
 

 Chocolate Panna Cotta Layer Cake

View previous topic View next topic Go down 
AuthorMessage
Maryem***
Admin
avatar

Mesaje : 162
Data de inscriere : 2010-12-15
Varsta : 25
Localizare : Egypt

PostSubject: Chocolate Panna Cotta Layer Cake    Fri May 06, 2011 1:31 am






Chocolate Panna Cotta Layer Cake

Ingredients
Cake
• Nonstick vegetable oil spray
• 4ouncesbittersweet chocolate, chopped
• 3tablespoonsunsweetened cocoa powder
• 1/2cuphot coffee
• 1/2cuphot water
• 1cupplus 1 tablespoon all purpose flour
• 1teaspoonbaking powder
• 1/2teaspoonbaking soda
• 1/8teaspoonsalt
• 1/3cupvegetable oil
• 1/2cupsugar
• 1/2cup(packed) golden brown sugar
• 3large eggs
• 1/2cupsour cream
Panna Cotta
• 1/2cupwater
• 5teaspoonsunflavored gelatin
• 7 1/2ouncesbittersweet chocolate, chopped
• 5ounceshigh-quality milk chocolate, such as Lindt or Perugina, chopped
• 2 1/2cupsheavy whipping cream
• 2 1/2cupswhole milk
• 1/2cupplus 2 tablespoons sugar
• 1 1/4teaspoonsvanilla extract
• 1 1/4vanilla beans, split lengthwise
Chocolate Band
• 216x3-inch strips waxed paper
• 5ouncesbittersweet chocolate, chopped
Preparation
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.
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.
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.





******************
بِسْمِ اللهِ الرَّحْمنِ الرَّحِيمِ
Back to top Go down
View user profile http://cunoastereaislamului.forumegypt.net
 
Chocolate Panna Cotta Layer Cake
View previous topic View next topic Back to top 
Page 1 of 1
 Similar topics
-
» Panna Cotta with Blackcurrant Sauce : The Low Carb Version
» Chocolate Heaven Cake
» Cake & Chocolate
» Happy Mother's Day to all The Fabulous Migraine mom's
» Strange Dream Regarding Characters From Lost and A Weird Chocolate Cake

Permissions in this forum:You cannot reply to topics in this forum
CUNOASTEREA ISLAMULUI - ISLAMIC KNOWLEDGE :: ENGLISH LANGUAGE ( Only english here) :: OTHERS ( Can post anything here) :: Food Recipes-
Jump to: