Ingredients with Measurements:
- 1 Pandoro cake (750g)
- 200g dark chocolate
- 4 eggs
- 1/2 cup sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- Powdered sugar for dusting
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Double boiler or microwave-safe bowl
- Rubber spatula
- Piping bag (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease the springform pan and line the bottom with parchment paper.
2. Cut the Pandoro cake into thin slices and arrange them in the bottom of the pan, overlapping slightly to cover the entire surface.
3. Melt the dark chocolate in a double boiler or microwave-safe bowl. Let it cool slightly.
4. In a large bowl, beat the eggs and sugar with an electric mixer until pale and fluffy.
5. Add the melted chocolate, heavy cream, vanilla extract, and salt to the egg mixture. Beat until well combined.
6. Pour the chocolate mousse over the Pandoro slices in the pan.
7. Bake for 25-30 minutes, or until the mousse is set and the top is slightly cracked.
8. Let the cake cool completely in the pan.
9. Once cooled, remove the cake from the pan and dust with powdered sugar.
10. If desired, pipe whipped cream or decorate with chocolate shavings or fresh berries.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 420
Fat: 25g
Carbohydrates: 45g
Protein: 7g
Substitutions for ingredients:
- Milk chocolate or white chocolate can be used instead of dark chocolate.
- Whipping cream can be used instead of heavy cream.
- Pandoro cake can be substituted with pound cake or sponge cake.
Variations:
- Add a layer of sliced strawberries or raspberries between the Pandoro slices and chocolate mousse.
- Use a different flavor of extract, such as almond or orange, for a different twist.
- Top the cake with a chocolate ganache or caramel sauce.
Tips and tricks:
- Make sure the chocolate has cooled slightly before adding it to the egg mixture to prevent the eggs from cooking.
- Use a rubber spatula to gently fold the chocolate into the egg mixture to avoid deflating the eggs.
- Chill the cake in the refrigerator for at least 2 hours before serving for a firmer texture.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The cake can be served chilled or at room temperature. If desired, warm individual slices in the microwave for 10-15 seconds.
Presentation ideas:
Serve the cake on a cake stand or platter. Dust with powdered sugar and top with fresh berries or chocolate shavings.
Garnishes:
Whipped cream, chocolate shavings, fresh berries, or edible flowers.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the mousse is not setting, bake for an additional 5-10 minutes.
- If the top of the cake is cracking too much, reduce the oven temperature to 325°F (160°C).
- If the cake is sticking to the pan, run a knife around the edges to loosen it before removing.
Food safety advice:
Make sure to use fresh eggs and store the cake in the refrigerator to prevent bacterial growth.
Food history:
Pandoro is a traditional Italian sweet bread that is typically served during the Christmas season. It is similar to panettone but without the dried fruit and nuts.
Flavor profiles:
Rich chocolate flavor with a light and fluffy texture from the Pandoro cake.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
Related Categories
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Region: Italian
Taste: Rich, Sweet, Chocolatey, Moist