Ingredients :
Portions: – 12 +
Butter – 125 gr.
brown sugar – 1 tbsp.
instant coffee (powder) – 1 tbsp.
2 eggs – 2 pcs. (110 g.)
vanilla essence – 1 tsp.
flour – 1/3 tbsp (40 g)
flour – 1 tbsp (125 g )
baking powder – 1 tsp. (6 g )
cocoa powder – 1/2 tbsp (60 gr.)
sour cream and cream (or buttermilk) – 3/4 tbsp ( 90 gr. each )
dark chocolate chips – 1/2 tbsp ( 90 gr. )
coating – panacotta:
dark chocolate – 100 gr.
15-20% cream – 1 tbsp.
sugar – 2 tbsp (40 g)
vanilla essence – 2 tsp.
powdered gelatin – 3 tbsp (10 gr)
hot water – 6 tbsp.
or
butter – 100 g
dark chocolate – 100 gr.
Step by step recipe :
Sift flour with cocoa and baking powder. Lightly beat the eggs. Gently mix sour cream (do not whisk) with the cream.
Beat the butter until fluffy, add sugar and coffee and whip until a light, creamy mass.
Add the eggs and vanilla in batches and whisk until the sugar melts.
Alternately add sour cream and flour mixture and knead to a smooth dough.
Add chocolate chips and mix until smooth.
Coat the cake tin (20 cm in diameter) lightly with oil (or spray) and line it with baking paper.
baking paper. Place the dough in the form and flatten, lifting a little to the edges.
Bake in a preheated oven (180 degrees) – 50-60 minutes, until “dry match” in the center. Cool in
form for 20 minutes, then invert on a rack and cool completely.
COATING – Panacotta :
Chop chocolate finely and pour over hot cream. Stir until smooth, adding Sugar and vanilla.
Pour the gelatin with hot water, stir it and pour it into the chocolate mixture. Pour into the chocolate mixture and leave to cool until smooth.
The mixture is homogeneous and cooled.
Return the pie to the mold (the top is the bottom!) or to a sliding ring with a foil bottom, so that the gap
between walls and pie was 2 mm .
Pour the cake on top of the cooled chocolate panacotta and put it in the fridge until it
set (about 12 hours).
BON APPETIT!
