Chocolate Panna Cotta Cake
An Original Recipe by Lorraine Elliott
Preparation time: 60 minutes plus setting time
Cooking time: 45 minutes
Serves: 8-10 people
Note: This cake is best made 1-2 days ahead of time
For Cake
- 330g/11.6ozs cake flour
- 500g/1.1lbs brown sugar
- 6 tablespoons cocoa powder, sifted
- 2 teaspoon bi carb
- 375ml/13flozs water
- 1 teaspoons instant coffee powder
- 185ml/6.5flozs oil
- 4 tablespoons white vinegar
- 1 teaspoons vanilla bean paste
- 150g/5ozs dark chocolate, grated
For Chocolate Panna Cotta Layer
- 750ml/26flozs cream
- 250g/8.8ozs dark chocolate, chopped
- 60g/2ozs caster or superfine sugar
- 1.5 tablespoons water
- 3 teaspoons/10.5g/0.4oz gelatine powder (1.5 packets of Knox gelatine powder)
- 1 teaspoon vanilla bean paste
For Chocolate Shard Decorations
- 150g/5ozs dark chocolate
- Angled spatula
- 2 large sheets parchment (40x30cms or 16x12inches)
- Ruler
- 1 teaspoon cocoa powder
Step 1 - Preheat oven to 160C/320F fan forced and line the base and sides of 2x20cm/8inch round (not springform) tins. Whisk the cake flour, brown sugar, cocoa powder and bicarb together in a large bowl. In a jug mix the water and coffee powder together to dissolve. Add in the oil, vinegar and vanilla and whisk. Gradually add the wet mixture to the dry one whisking in gradually so that there are no lumps. Stir in the chocolate chips and divide the batter equally between both tins. Allow to rest on the counter for 10 minutes then bake for 30-35 minutes or until the centre springs back when gently pressed. The cakes are best made the day before. Cool completely in the tin. Remove both cakes from the tins and wrap and freeze one cake.
Step 2 - To make the panna cotta heat the cream and sugar on medium heat and dissolve the sugar. Add the chocolate and stir it in to dissolve the chocolate. In a small bowl place the water and sprinkle over with gelatine powder. Allow to swell and then heat in the microwave for 10 seconds until liquid. Stir to dissolve all of the grains of gelatin and then mix into the panna cotta mixture with the vanilla bean paste making sure to whisk well. Cover the surface with cling film to prevent a skin forming and allow to cool for an hour at room temperature.
Step 3 - Place parchment in the base of one of the baking tins. I also put in some folded over foil strips to help lift the cake out. Place the frozen cake in it. It should fit snugly and tightly in the cake tin. Pour over the panna cotta mixture and place in the fridge to set, preferably overnight. Place the other cake on top. Then slide a knife around the edge of the cake to loosen the panna cotta and then upturn onto a serving plate. Don't worry that the panna cotta has dripped down the side a bit.
Step 4 - To make the chocolate shards melt the chocolate until liquid. Spread out on a sheet of parchment with the angled spatula. Then lay another sheet of parchment on top of the chocolate. Use the rules to smooth out the chocolate until thin, around 2mm/0.08inches. Roll up from the shorter end to make baton around 1 inch in diameter. Place in the freezer for 15 minutes to set completely. Unroll the paper and allow the chocolate to break up into shards. Press around the edge of the cake leaving the smallest ones to sit on top. Sift cocoa powder on top and decorate with the smaller shards.