Chocolate Panettone Sformato Recipes

PANETTONE

Steps:

• Sprinkle yeast over milk in the bowl of a mixer fitted with the dough-hook attachment. Let stand until foamy, about 5 minutes. Sprinkle 2 ounces flour (about 1/2 cup) and 1 tablespoon granulated sugar over top. Cover with plastic, and let stand for 1 hour.
• Add remaining 12 ounces flour and 3 tablespoons granulated sugar, the beaten eggs, and the salt. Mix together on medium speed until dough forms a smooth, stiff ball, about 5 minutes. Add butter, 1 tablespoon at a time, mixing well after each addition.
• Switch to paddle attachment, and mix dough on medium-high speed for 5 minutes. Reduce speed to low, and add chocolate, orange peel, and extracts. Mix until combined.
• Turn out dough onto a clean surface, and form into a ball. Transfer to a lightly oiled bowl. Cover with plastic, and refrigerate overnight.
• Bring dough to room temperature, and divide in half. Form each half into a ball; place each in a 5 1/4-by-3 3/4-inch paper panettone mold. Transfer to a baking sheet. Let stand in a warm place until doubled in volume, about 2 hours.
• Preheat oven to 350 degrees. Lightly beat remaining egg and the cocoa powder together. Brush glaze mixture onto panettone dough, and sprinkle with pearl sugar and almonds. Bake until golden brown, about 50 minutes.
• Remove molds from oven, and run a wooden skewer horizontally through the bottom of each panettone loaf. Hang loaves upside down by propping ends of each skewer on 2 large, heavy cans. Let cool completely.

CHOCOLATE PANETTONE

Steps:

• Combine the yeast and 1 tbsp of the milk. When the yeast has dissolved, pour in the rest of the milk.
• Combine the caster sugar, three quarters of the egg, the marsala and vanilla in a bowl. Tip the flour and ½ tsp salt into the bowl of a stand mixer. Make a well in the centre, then tip in the egg and milk mixtures. Mix for 10 mins using a dough hook, until you have a smooth, soft dough. Transfer to a lightly oiled bowl, then cover and leave to rise for 1½ -2 hrs, or until doubled in size.
• Lightly oil a deep, loose-bottomed 20cm cake tin, then line with baking parchment (it should come 10cm above the top of the cake tin).
• Tip the dough onto a lightly oiled work surface. Using lightly oiled hands, gently punch down the dough. Tip the chocolate chunks over the dough and briefly knead to combine. Form into a rough ball and transfer to the tin. Leave to rise for about 1 hr until doubled in size.
• Heat the oven to 180C/160C fan/gas 4. Brush the top of the dough with the remaining beaten egg, then scatter over the almonds and pearl sugar, if using. Bake in the centre of the oven for 45-55 mins until golden, then leave to cool completely. Will keep in an airtight container for up to one week.

CHOCOLATE SFORMATO WITH AMARETTO WHIP CREAM

Steps:

• Preheat the oven to 350 degrees F.
• In a small saucepan, combine 1 1/2 cups of the milk, the sugar, and vanilla. Bring to a simmer and stir until the sugar is dissolved. Remove from the heat. Sprinkle the gelatin over the remaining 1/2 cup cold milk and let dissolve for 2 minutes. Combine the cold milk and gelatin with the hot milk and sugar. Stir to dissolve the gelatin, about 5 minutes. (Heat the milk gently if the gelatin is not dissolving easily.) When the gelatin is dissolved combine the eggs with the warm milk, whisking constantly to avoid scrambling the eggs. Pour the mixture through a fine mesh strainer into a large measuring cup or small pitcher.
• Meanwhile, melt the chocolate over a double boiler. When the chocolate is melted gradually combine the milk and egg mixture with the melted chocolate, stirring between each addition to create a smooth chocolate mixture.
• Pour the mixture into a buttered 2-quart casserole dish. Sprinkle the top with the almonds. Place the casserole dish in a larger dish or roasting pan. Add hot water to the outer pan until the water comes halfway up the sides of the baking dish. Bake until the sides are firm and the center is jiggles slightly, about 1 hour. Remove from the oven and let cool for at least 30 minutes.
• Just before serving, whip the cream to soft peaks in a medium bowl using a whisk or electric hand mixer. Add the sugar and almond liqueur and whip to combine. Spoon the sformato into individual serving bowls and dollop the top with the almond liqueur whip cream.

CHOCOLATE SFORMATO

Steps:

• Preheat the oven to 350 degrees F.
• In a small saucepan, combine 1 1/2 cups of the milk, the sugar, and vanilla. Bring to a simmer and stir until the sugar is dissolved. Remove from the heat. Sprinkle the gelatin over the remaining 1/2 cup cold milk and let dissolve for 2 minutes. Combine the cold milk and gelatin with the hot milk and sugar. Stir to dissolve the gelatin, about 5 minutes. (Heat the milk gently if the gelatin is not dissolving easily.) When the gelatin is dissolved combine the eggs with the warm milk, whisking constantly to avoid scrambling the eggs. Pour the mixture through a fine mesh strainer into a large measuring cup or small pitcher.
• Meanwhile, melt the chocolate over a double boiler. When the chocolate is melted gradually combine the milk and egg mixture with the melted chocolate, stirring between each addition to create a smooth chocolate mixture.
• Pour the mixture into a buttered 2-quart casserole dish. Sprinkle the top with the almonds. Place the casserole dish in a larger dish or roasting pan. Add hot water to the outer pan until the water comes halfway up the sides of the baking dish. Bake until the sides are firm and the center is jiggles slightly, about 1 hour. Remove from the oven and let cool for at least 30 minutes.
• Just before serving, whip the cream to soft peaks in a medium bowl using a whisk or electric hand mixer. Add the sugar and almond liqueur and whip to combine. Spoon the sformato into individual serving bowls and dollop the top with the almond liqueur whip cream.

PANETTONE

Steps:

• Sprinkle yeast over milk in the bowl of a mixer fitted with the dough-hook attachment. Let stand until foamy, about 5 minutes. Sprinkle 2 ounces flour (about 1/2 cup) and 1 tablespoon granulated sugar over top. Cover with plastic, and let stand for 1 hour.
• Add remaining 12 ounces flour and 3 tablespoons granulated sugar, the beaten eggs, and the salt. Mix together on medium speed until dough forms a smooth, stiff ball, about 5 minutes. Add butter, 1 tablespoon at a time, mixing well after each addition. Mix dough on medium-high speed for 5 minutes. Reduce speed to low, and add extracts, orange peel, and raisins. Mix until combined.
• Turn out dough onto a clean surface, and form into a ball. Transfer to a lightly oiled bowl. Cover with plastic, and refrigerate overnight.
• Bring dough to room temperature, and divide in half. Form each half into a ball; place each in a 5 1/4-by-3 3/4-inch paper panettone mold or a small brown paper bag that has been rolled down to about 5 inches. Transfer to a baking sheet. Cover with plastic wrap and let stand in a warm place until doubled in volume, about 2 hours.
• Preheat oven to 350 degrees. Lightly beat remaining egg. Brush egg wash onto panettone dough, and sprinkle with pearl sugar and almonds. Bake until golden brown, about 50 minutes.
• Remove molds from oven, and run two wooden skewers horizontally through the center of each panettone loaf. Hang loaves upside down by propping ends of each skewer on 2 large heavy canisters or cans. Let cool completely.

SAVORY PANETTONE

Steps:

• Beat eggs and salt lightly in a bowl.
• Stir 1/2 cup plus 2 1/2 tablespoons lukewarm milk, yeast, and sugar together in a bowl. Let stand until foamy, about 5 minutes.
• Mix tipo 00 and bread flours together in a bowl. Make a well in the center. Add beaten eggs and yeast mixture. Mix together with a fork. Add water and mix again to form a sticky ball. Knead butter into the dough a little bit at a time.
• Transfer dough to a floured work surface and knead vigorously until smooth, about 10 minutes. Place in a lightly floured bowl, cover with a clean, damp cloth and let rest in a warm place until doubled in volume, about 1 1/2 hours.
• Turn dough out on a floured surface. Stretch out one piece and fold it over the top. Repeat with another section of dough, working your way around the circle. Place dough in a paper panettone mold. Cover with plastic wrap and let rise in a warm place until dough reaches the rim of the mold, about 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Fill a baking dish with some water and place it on the bottom rack of the oven to keep the panettone moist as it bakes.
• Brush the top of the panettone with some milk and place the mold on a flat baking sheet.
• Bake in the preheated oven until a skewer inserted into the middle comes out clean, 40 to 45 minutes. Allow to cool on a wire rack for a few minutes. Pierce the side, near the bottom, with 2 long wooden skewers that will stick out the other side. Flip the panettone gently and set the skewers on the rim of a tall pot. Cool panettone upside down so it doesn't collapse, at least 5 hours.
• Mix tuna and mayonnaise together in a bowl until smooth. Blend olives, olive oil, anchovy fillets, and capers in another bowl until smooth. Mix cream cheese and ham together in a third bowl.
• Remove skewers gently from the panettone and slice lengthwise to obtain 6 slices, including the top. Lay the bottom slice on a serving plate; spread with tuna mixture. Cover with shrimp and lettuce. Press second slice on top; add third slice. Spread olive mixture on top and cover with mozzarella cheese. Press fourth slice on top; add fifth slice. Spread cream cheese mixture on top and cover with prosciutto. Cover with the top slice.
• Wrap panettone in plastic wrap and refrigerate for at least 1 hour before serving. Slice into wedges from top to bottom.