Description
Silky hazelnut cake with chocolate ganache celebrates rich European pastry traditions. Delicate layers meld nutty notes with smooth chocolate, creating an indulgent dessert that delights each palate with complex, harmonious flavors.
Ingredients
Scale
- 3 tablespoons (45 ml) granulated sugar
- 1 cup (240 ml) whole milk
- 2 cups (480 ml) heavy whipping cream
- 1 cup (240 ml) chocolate hazelnut spread (e.g., Nutella)
- 2 ounces (56 g) dark chocolate, finely chopped
- 1 packet (7 g) unflavored gelatin
- ¼ cup (60 ml) cold water
- 1 teaspoon (5 ml) vanilla extract
- ½ teaspoon (2.5 ml) kosher salt
- ½ teaspoon (2.5 ml) instant espresso powder
- 1 cup (240 ml) heavy cream (for ganache)
- 8 ounces (226 g) dark chocolate, finely chopped (for ganache)
- Whipped cream (optional)
- Fresh berries (optional)
- Chopped hazelnuts (optional)
Instructions
- Gelatin Preparation: Sprinkle gelatin over cold water in a microwave-safe bowl, allowing it to bloom for 5-10 minutes until fully absorbed.
- Cream Infusion: Gently heat heavy whipping cream, granulated sugar, salt, and espresso powder in a medium saucepan, whisking continuously until steaming. Remove from heat immediately.
- Chocolate Integration: Fold chocolate hazelnut spread and chopped chocolate into the warm cream mixture, stirring until completely melted and smooth. Return to low heat if additional melting is needed.
- Liquid Combination: Dissolve bloomed gelatin in microwave, then whisk into the cream blend along with whole milk and vanilla extract.
- Cooling Process: Strain the mixture through a fine-mesh sieve into an ice water bath, stirring continuously until temperature drops to approximately 70°F (21°C).
- Setting Stage: Pour the chilled mixture evenly into serving glasses, refrigerate uncovered for a minimum of four hours or overnight to ensure complete solidification.
- Ganache Creation: Simmer heavy cream in a small saucepan, then pour over dark chocolate in a heatproof bowl. Allow to rest briefly, then stir until achieving a glossy, smooth consistency.
- Final Presentation: When serving, drizzle rich ganache over the set panna cotta. Optionally garnish with whipped cream, seasonal berries, or chopped hazelnuts for added texture and visual appeal.
Notes
- Bloom Gelatin Carefully: Ensure gelatin absorbs water completely for smooth, lump-free texture without rushing the hydration process.
- Control Cream Temperature: Heat cream gently to prevent scorching, watching for steam without boiling to maintain delicate flavor profile.
- Cool Mixture Strategically: Use ice water bath technique to rapidly reduce temperature, helping panna cotta set evenly and preventing separation.
- Ganache Perfection Tip: Let chocolate rest briefly after cream addition to create seamless, glossy consistency without vigorous stirring.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: None
- Cuisine: Italian
Nutrition
- Serving Size: 7
- Calories: 410
- Sugar: 22 g
- Sodium: 80 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg