Porous chocolate cake with panna cotta
12 servings
70 minutes
Porous chocolate cake with panna cotta is a refined dessert embodying the harmony of airy texture and rich flavor. This cake combines two culinary masterpieces: delicate chocolate batter with bubbles reminiscent of velvet and velvety panna cotta with a hint of tartness. Originating from Italy, panna cotta adds creamy softness and a refreshing note to the dessert. Espresso plays a special role in highlighting the rich taste of chocolate, creating subtle notes of noble bitterness. This dessert is suitable for special occasions, served chilled and garnished with fresh fruits and powdered sugar. It is not just a treat but a true work of art that can delight with its sophisticated taste and elegant presentation.
1
Dough: mix flour, cocoa, sugar, vanillin, and salt in a deep bowl. Stir well. Add baking soda. Add a tablespoon of wine and table vinegar each. Add water and vegetable oil (leave some oil for greasing the pan). Mix thoroughly.
- Wheat flour: 3 glasss
- Cocoa powder: 0.5 glass
- Sugar: 2 glasss
- Vanillin: to taste
- Salt: 0.5 teaspoon
- Baking soda: 2 teaspoons
- Wine vinegar: 1 teaspoon
- Vinegar: 1 teaspoon
- Water: 1.5 glass
- Vegetable oil: 1 glass
2
Grease the mold (preferably with a removable bottom) with the remaining oil. Pour in the batter. Bake for 30 minutes at 180 degrees and another 5-10 minutes at 200 degrees. In the last 15 minutes of cooking, periodically check the batter with a skewer/toothpick. When the toothpick comes out dry, the cake is ready. Remove the cake from the oven, let it sit, and cut it in half across.
3
Cream: to raise the sour cream more, fill a large container with ice water. Place the sour cream in a smaller container. Put the smaller container into the larger one. It's important that no water gets into the sour cream. Start whipping the sour cream with a mixer.
- Sour cream: 250 g
4
Gradually add powdered sugar, lemon juice, and vanillin to the sour cream and continue whipping.
5
Soak the gelatin in milk, heat in a water bath until fully dissolved. While whipping, pour the gelatin into the cream in a thin stream.
- Gelatin: 1 teaspoon
- Milk: 5 tablespoon
6
Assembly: place one and two layers at the bottom. Lightly sprinkle the layers with fresh coffee. Pour cream over the layer. Sprinkle the second layer with coffee. Cover with the second layer of cream.
- Espresso: 0.3 glass
7
Place the cake in the refrigerator until the gelatin in the cream is fully set (about 4-5 hours).
8
Serving: remove the cake from the springform pan or serve it directly in it. Before serving, dust the cake with powdered sugar. Decorate with fresh fruits (cherries, bananas, raspberries, or strawberries), caramel sauce, chocolate, mint, or cinnamon sticks.
- Icing sugar: 1 glass
- Lemon juice: 1 tablespoon
- Vanillin: to taste
9
Enjoy your meal.
