Sunday, November 22, 2009

Bar one cake


45 ml cocoa
80 ml boiling water
150 g butter or margarine
200 g castor sugar (250ml)
3 extra large eggs
300 g cake flour (500ml)
10 ml baking powder
3 ml bicarbonate of soda
2 ml salt
250 ml buttermilk or plain yoghurt


55 g Bar One chocolate, broken into pieces
100 g Albany chocolate, broken into pieces
100 ml fresh cream
45 ml butter or margarine

Preheat oven at 180°. Line a 20cm spring form pan with baking paper and spray with non stick cooking spray.
Mix cocoa powder and boiling water until smooth and set aside to cool. Cream butter and sugar until light and creamy. Add eggs one at a time, beating well. Add cocoa powder mixture. Sift dry ingredients and add alternately with buttermilk to creamed mixture. Spoon into prepared pan. Bake in preheated oven for 40 to 50 minutes. Remove and allow to cool in pan for 10 minutes before removing to wire rack.
For the icing place all ingredients in a glass bowl. Place in microwave on medium for 2-4 minutes stirring every minute until completely melted. Spoon over cooled cake and allow to set

Chocolate sticky toffee pudding

300ml (½ pint) boiling water
150g (5oz) chopped dates
100g (4oz) dark chocolate 100g (4oz) butter, softened
150g (5oz) soft light brown sugar or light muscovado sugar
3 eggs
225g (8oz) plain flour
1tsp bicarbonate of soda
1tsp baking powder
For the toffee sauce
275g (10oz) golden syrup
275g (10oz) light brown sugar
100g (4oz) butter
225ml (8fl oz) cream
½ tsp vanilla extract

Preheat the oven to 180°C (350°F, gas mark 4). Grease the sides of a 20cm (8in) diameter spring-form tin and line the base with a round disc of greaseproof paper.
Put the water in a saucepan, reduce to a simmer and soak the dates in it for 10 mins. At the same time, melt the chocolate in a bowl sitting over a saucepan of simmering water (also known as a bain marie).
Cream the softened butter and sugar in a large bowl until pale and soft. Beat in the eggs one by one and then mix in the melted chocolate. Sift in the flour, bicarbonate of soda and baking powder, then add the dates and the soaking liquid and stir to mix. Pour the mixture into the tin and bake in the oven for 1 hr or until a skewer comes out clean when inserted into the centre. Allow to cool slightly before transferring to a plate.
To make the toffee sauce, put all the ingredients into a saucepan on a high heat and boil them for 4-5 mins, stirring regularly, until they are smooth.
To serve, place the cake on a large serving plate (with a rim or a lip around the edge) and pour some of the hot toffee sauce over the top. Serve the remaining sauce in a jug or bowl on the side.


A Bar One is one of my favourite chocolates and it is great in cakes and ice cream it adds a lovely rich and creamy taste a must try for choclate lovers.

 225g butter
125ml cocoa
5ml coffee powder
250ml water
2 eggs
300ml sugar
10ml vanilla
450ml self-raising flour
190ml cream

2x58g Bar One chocolates, cut up
50g dark chocolate
100ml cream
 5ml butter

 Method: Combine the butter, cocoa, coffee and water in a pot and heat gently until melted. Cool slightly and set aside. Beat eggs and sugar, adding vanilla until light and fluffy. Add sifted flour and cream and mix well. While beating gradually add the cocoa mixture. Mix well. Pour into a greased and lined 20cm-deep cake tin and bake at 180°C for 50-60 minutes. For topping: combine all ingredients in a pot and heat gently until melted and smooth. Cool until thickened. Pour over cooled cake. Leave to set.

Chocolate pecan pudding

Serves: 6

Time to prepare: 25 mins

Time to cook: approx 1 1/2 hrs

Cals per portion: 637
For the pudding:

100g (4oz) butter, softened

100g (4oz) caster sugar

2 large eggs, beaten

100g (4oz) self-raising flour

15ml (1tbsp) cocoa powder

100g (4oz) plain chocolate, melted

50g (2oz) pecan nuts, chopped

15ml (1tbsp) milk

For the sauce:

100g (4oz) plain chocolate, broken into pieces

25g (1oz) butter

30ml (2tbsp) golden syrup

A few chopped pecan nuts, to decorate

1 Place the butter and sugar in a large bowl and beat until pale and creamy. Gradually beat in the eggs a little at a time (add a spoonful of the flour if the mixture begins to curdle). Sift together the flour and cocoa powder and fold into the mixture with the melted chocolate, chopped pecans and milk.

2 Butter and line the base of a 900ml (1 1/2pt) pudding basin with a circle of greaseproof paper. Spoon the mixture into the basin and cover with a round of greased and pleated greaseproof paper tied securely with fine string. Cover with pleated foil.

3 Steam for 1 1/2 hrs (see tip) until the pudding is risen and firm to the touch and a skewer inserted into the sponge comes out clean.

4 For the chocolate sauce, place all the ingredients in a heatproof bowl set over a pan of simmering water and leave until melted. Remove from the heat and stir to make a smooth sauce.

5 Turn the pudding out on to a plate and pour over some of the chocolate sauce and decorate with chopped pecan nuts. Serve the rest of the sauce separately.
Top tip: If you don't have a steamer, crumple a large piece of foil into a thick round and place in the base of a large pan. Sit the pudding basin on the round of foil and pour in enough boiling water to come halfway up the side of the basin. Cover the pan with a well-fitting lid

Chocolate Caramel Fudge Cake

2 cup cake flour
2 tsp baking soda
1/2 tsp salt
1/2 cup butter or margerine
2 cup granulated sugar
3 large eggs
1 1/2 tsp vanilla
3 oz unsweetened chocolate, melted and cooled (see no1 cup dairy sour cream1 cup boiling water

1/2 cup butter or margerine
12 oz package caramels, unwrapped
1 can sweetened condensed milk (not evapo, rated)

Preheat oven to 350 degrees. Grease and flour a 9 by 13 cake pan. Setaside. Sift together the cake flour, baking soda and salt and setaside. Beat the butter and sugar together in a large mixing bowl.Blend in the eggs and beat until light and fluffy. Stir in thevanilla and melted chocolate. Alternately add the dry ingredients andthe sour cream to the butter mixture. Beat well after each addition.Stir in boiling water. (Batter will be thin) Divide cake batter inhalf. Pour one half into the prepared cake pan. Bake 10 - 12 minutes,or until firm to the touch, and remove from the oven. Meanwhile,prepare the filling. Mix butter, caramels, and condensed milk in asauace pan and melt over low heat, stirring often. Remove from thestove and pour the mixture over the baked half of the cake. Pour theremaining cake batter over the caramel mixture and return to theoven. Bake for 15 - 20 minutes or until firm to the touch. When cool,serve with ice cream, whipped cream or frost with your favoritechocolate frosing. NOTE: melt chocolate in double boiler over simmer(not boiling water)
Servings: 12 servings

Cappuccini chocolate mousses

These mousses are the perfect chocolate treat! Great also if you need that extra caffeine boost.
Prep time: 25 minsplus chilling
Makes: 6

The mousses contain raw eggs and the Food Standards Agency advises the young, elderly and pregnant women to avoid them. Substitute eggs with 200g tub of Greek yogurt, folding it in to the cooled chocolate before the cream.

200g (7oz) good quality plain chocolate
45ml (3tbsp) strong black coffee
450ml (3/4pt) double cream
2 medium eggs, separated
Chocolate shavings and cocoa powder, to decorate

Break the chocolate into pieces and place in a heatproof bowl with the coffee. Set over a pan of simmering water and leave until the chocolate has melted. Remove the bowl from the heat and stir until smooth. Cool for 10 mins.
Pour 300ml (1/2pt) of the cream into a bowl and whisk until softly peaking. Beat the eggs into the chocolate mixture, then fold in the cream. Whisk the egg whites until stiff and fold them into the chocolate mixture.
Spoon the chocolate mixture into 6 glasses or small coffee cups and chill for 1 hr or until just set. Softly whip the rest of the cream and spoon on top of each mousse. Decorate with chocolate shavings and dust lightly with cocoa powder. Serve immediately or chill until required

Sunday, November 15, 2009

Chocolate lava Cake

8 ounces dark, sweet cooking chocolate
8 ounces butter, plus a little melted butter
6 eggs (have these at room temperature)
1-1/4 cups sugar
1 cup all purpose flour
Place the chocolate and the butter in the top of a double boiler and melt over simmering water, stirring to blend. Set aside to cool slightly.
Using a pastry brush, thoroughly coat the insides of 8 small baking dishes with a little melted butter.
Beat the eggs with the sugar until lighter colored and airy (about 2 minutes with a hand held mixer). Beat in the melted chocolate and butter and then the flour. Mix together until just blended completely.
Pour the batter into the serving dishes and bake for 10 to 12 minutes at 350°F. (Remember you can also put the dishes in the refrigerator and bake later in the day, so that you can time things to have a warm dessert after dinner.)
Remove from oven and allow to cool slightly. Run a knife along the outside edge of the cups, then turn out onto individual plates. Or you can just serve your moelleux in their ramekins.
Makes 8 servings.

The new chocolate decadence

Prepare this dessert at least one day before serving.

5 ounces bittersweet or semisweet chocolate, finely chopped
1 large egg 1 large egg, separated
1 teaspoon vanilla extract
1 large egg white
1/8 teaspoon cream of tartar
1/2 cup plus 1/2 tablespoon unsweetened Dutch processed cocoa
2 tablespoons all-purpose flour
2/3 cup plus 1/4 cup granulated sugar, divided use
3/4 cup low-fat milk Lightly sweetened whipped cream for accompaniment

Adjust oven rack to lower third and preheat to 350*F (175*C). Line 8-inch round cake pan that's 1 1/2 to 2-inches deep with parchment paper and spray with non-stick vegetable spray.
Place chocolate in a large bowl. In a separate small bowl, combine 1 whole egg and 1 yolk with vanilla. Place 2 egg whites in a large bowl or bowl of electric mixer with cream of tartar. Set all 3 bowls aside.
Combine cocoa, flour and 2/3 cup sugar in a 1 1/2-quart heavy bottomed saucepan. Whisk in enough milk to form a smooth paste. Mix in remaining milk. Cook over medium heat, stirring constantly with a wooden spoon, to prevent burning (especially around bottom edge of pot), until mixture begins to simmer. Simmer very gently, stirring constantly, for 1 1/2 minutes. Pour hot mixture immediately over chopped chocolate. Stir until chocolate is completely melted and smooth. Whisk in egg and vanilla mixture. Set aside.
Beat egg whites and cream of tartar at medium speed until soft peaks form. Gradually sprinkle in remaining 1/4 cup sugar, beating at high speed until stiff but not dry. Fold a quarter of egg whites into chocolate mixture to lighten it. Fold in remaining egg whites. Scrape mixture into cake pan and smooth the top. Set cake pan in baking pan and place on oven rack. Pour enough boiling water into baking pan to come 1/3 way up side of cake pan.
Bake 30 minutes. The surface of cake will spring back when gently pressed but will still be quite gooey inside. Remove cake pan and water pan from oven. Remove cake pan from water and cool completely on rack. Cover with plastic wrap and refrigerate overnight before serving. Refrigerate up to 2 days or freeze up to 2 months.
To serve, slide a knife around the sides of the pan to release cake. Invert cake on plate. Remove pan and peel away parchment paper. Cut with a sharp knife that has been dipped in hot water and dried. Serve with whipped cream.

Fudge Brownie Torte

1 cup semisweet chocolate chips, divided use
2 1/2 tablespoons butter
1 large egg
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
Pinch of salt
2 tablespoons all-purpose flour
1/2 cup chopped walnuts
Vanilla ice cream or sweetened whipped cream
Preheat oven to 350*F (175*C). Grease and flour an 8-inch round cake pan; set aside.
Melt 3/4 cup of the chocolate chips with the butter in a double boiler over simmering water, stirring until the mixture is smooth.
In a bowl whisk together the egg, sugar and vanilla until mixture is foamy, whisk in the chocolate mixture and salt, whisking until the mixture is smooth.
Stir in flour, the remaining 1/4 cup chocolate chips, and walnuts.
Spoon batter into the prepared pan, spreading it evenly, and bake the torte in the middle of the oven for 15 to 20 minutes, or until a tester comes out clean.
Transfer the torte to a rack; cool for 10 minutes, and serve warm, cut into wedges, with the ice cream or sweetened whipped cream, as desired

Chocolate Truffle Dessert

6 ounces bittersweet or semisweet chocolate, chopped,
or 6 ounces semisweet chocolate pieces
1 cup whipping cream
1/4 cup Irish cream liqueur, Kahlua, Amaretto, or milk
2 large egg yolks, slightly beaten
2 tablespoons granulated sugar
Melted white and/or dark chocolate (optional)
White chocolate shavings (optional)

Chill a small mixing bowl and the beaters of an electric mixer. Meanwhile, line an 8 x 8 x 2-inch pan with plastic wrap, extending the plastic wrap over the edges of the pan; set aside.
In a heavy medium saucepan melt chopped chocolate or chocolate pieces over very low heat, stirring constantly until the chocolate begins to melt. Immediately remove from the heat; stir until smooth. Set aside.
In the chilled mixing bowl combine whipping cream and 1 tablespoon of the liqueur or milk. Beat with the chilled beaters on low speed until soft peaks form (tips curl). Cover and refrigerate for up to 2 hours or until needed.
In a heavy small saucepan stir together egg yolks, remaining liqueur or milk, and sugar. Cook and stir with a wire whisk over medium-low heat until mixture is very thick (about 8 minutes). Remove from heat; pour mixture into a medium mixing bowl.
Add the melted chocolate, 2 tablespoons at a time, to the hot mixture, beating on medium speed until combined (the mixture will be thick). Add 1/2 cup of the whipped cream mixture; beat on low speed until smooth. Gently fold in remaining whipped cream mixture. Spoon the mixture into the prepared pan, spreading as necessary to make an even layer. Cover and freeze about 4 hours or until firm enough to cut.
Invert the frozen mixture onto a waxed-paper-lined baking sheet. Carefully remove plastic wrap. Using 1, 2, and 3-inch cookie cutters, cut shapes from chocolate, dipping cutters into warm water between cuts to prevent sticking, if necessary. Cover and return shapes to freezer until serving time.
To serve, drizzle plates with melted white and/or dark chocolate, if desired. Top with chocolate cutouts. If desired, garnish with shaved white chocolate. Store any leftovers, covered, in the freezer.
Makes about 6 servings.
Make-Ahead Tip: Tightly wrap and freeze the cutouts up to 1 day ahead

Coffee Brownie Trifle

1 (22-ounce) package prepared brownies, cut into 1/2-inch squares
1 cup instant coffee powder, cooled - divided use1
(8-ounce) package cream cheese, softened
1 cup cold milk
1 (3.5-ounce) package chocolate instant pudding and pie filling
1 (8-ounce) container frozen whipped topping, thawed - divided use
1/2 pint raspberries
Sprinkle cut-up brownies with 1/4 cup of the coffee.
Beat cream cheese and remaining 3/4 cup coffee with an electric mixer on medium speed until smooth. Gradually beat in milk until smooth. Add pudding mix. Beat on low speed until blended. Gently stir in 2 cups of the whipped topping.
Layer brownies, raspberries and pudding mixture in 8 individual glass dessert dishes; repeat layers. Refrigerate until ready to serve. Top with remaining whipped topping and additional raspberries.
Makes 8 servings.

Chocolate Strawberry Shortcake

3 1/2 cups all-purpose flour
1/3 cup granulated sugar
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cold butter or margarine, cut up
1 (12-ounce) package Semi-Sweet Chocolate Morsels
1 1/2 cups buttermilk
1 (12-ounce) container frozen nondairy whipped topping, thawed
4 cups sliced strawberries

Preheat oven to 400°F (205°C). Grease baking sheets.
Combine flour, sugar, baking powder, baking soda and salt in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in morsels. Stir in buttermilk with a fork just until moistened. Knead 2 or 3 times on floured surface. Pat to 3/4-inch thickness. Cut into 2 1/2 x 2 1/2-inch diamonds; place on prepared baking sheets.
Bake for 12 to 14 minutes or until lightly browned. Remove to wire racks to cool completely.
Cut one shortcake in half horizontally. Spread bottom half with whipped topping; top with strawberries. Cover with shortcake top; layer with more whipped topping and strawberries. Repeat with remaining shortcakes. Serve immediately.
Makes 16 servings.

Moist Chocolate Truffle Cake

Chocolate Truffle Cake… Very Easy, Very Impressive, Extra Moist!
Preparation Time: 25 minutes
Cooking Time: 40 minutes
Refrigeration Time: 3 hours
9 oz. Unsweetened Baking Chocolate (or your favorite high-quality dark chocolate at 70% cocoa)9 oz. Granulated Sugar
9 oz. Butter
6 Eggs (separate whites and yolks!)
Butter for cake pan

How to Make It:
Preheat oven to 350°F1.
Melt chocolate and butter in a bain-marie (double-boiler) without ever letting the water boil.
Stir until smooth.
Remove from heat and let cool.
2. Whisk egg yolks with the sugar and then gently stir in the chocolate.
3. Beat the egg whites until firm and "snowy". Gently stir into batter.
4. Pour 2/3 of batter into a buttered cake pan.
Bake for 40 minutes.
Put the remaining 1/3 of batter in the refrigerator -- it's going to make the truffle cream!.
5. Let cake cool off and then remove from cake dish.
Very carefully, cut the cake into two disks (cut in half lengthwise.)
6. Whisk the remaining third of batter to give it a little volume and air.
7. Gently spread half of batter "cream" on one disk. Cover with other disk.
Spread the rest of the batter on the top.
Put in refrigerator for at least 3 hours.
The best moist chocolate cake recipe!

Tip:If you are nervous about slicing the cake in half (as it is VERY moist!!!) you don't have to. Served as a one layer cake, this dessert is every bit as delicious, just a tad less fancy.

Serving Ideas:I serve this exquisite truffle cake as is. However, if you would like to decorate the top, go ahead. You could sprinkle some crushed nuts, or add a strawberry in the center… or I'm sure that you have tons of other ideas! In any case, enjoy! It really is the best moist chocolate cake recipe -- just fantastic!!!This beautiful dessert looks especially enticing on a tiered dessert server. So, if you have one, you might want to use it.

Chocolate Velvet pie

This is an elegant recipe that you can serve so easily, best served in a room temperature or maybe even better when it is freshly taken out from the fridge with sweet, freshly whipped cream and semi-sweet chocolate morsels. If this recipe is done correctly, you can be able to make a full rich flavor with fantastic light texture. If you want to get non-stop rave reviews or compliments, this recipe is something you should try to impress your friends.
1 8-inch (6 oz.) prepared chocolate crumb crust
1 3/4 cups (11.5-oz. pkg.) Milk Chocolate Morsels
1 pkg. (8 oz.) cream cheese, softened
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
Sweetened whipped cream (optional)

1 bar (2 oz. total) Semi-Sweet Chocolate Baking Bars, made into curls
Chopped nuts (optional)
Microwave morsels in a medium, uncovered, microwave-safe bowl on MEDIUM-HIGH power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until melted. Cool to room temperature.
Beat melted chocolate, cream cheese and vanilla extract in a large mixing bowl until light in color. Fold in whipped cream. Spoon into crust. Refrigerate until firm. Top with sweetened whip cream, chocolate curls and nuts.
Carefully draw a vegetable peeler across a bar of Semi-Sweet Chocolate. Vary the width of your curls by using different sides of the chocolate bar

Chocolate Caramels

This is a great combination of caramel and chocolate; they melt in your mouth and are so tasty. It is best served cold and you can put them on lollipop sticks and freeze them and dip them in chocolate milk, a twist that will make it a hit to kids. A great comfort food if you want something to eat to make you feel good. If you have problem about the sticky mess afterward, you can use silicone pans to avoid this problem and you will actually enjoy doing this because the caramel slips right out of the pan. No sweat with this sweet treat.
1 cup (2 sticks) butter
1 cup granulated sugar
1 cup packed dark brown sugar
1 cup light corn syrup
1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
1 bar (2 oz. total) NESTLÉ® TOLL HOUSE® Unsweetened Chocolate Baking Bars
1 teaspoon vanilla extract
Line 8-inch-square baking pan with foil; grease.
Combine butter, granulated sugar, brown sugar and corn syrup in heavy-duty, medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil and butter is melted. Add sweetened condensed milk and chocolate; stir constantly until chocolate is melted. Cook over medium-low heat, stirring frequently, for 25 to 35 minutes or until mixture reaches 245° F on candy thermometer. Remove from heat; stir in vanilla extract. Immediately pour into prepared pan. Cool.
Lift from pan; remove foil. Cut into 1-inch squares and wrap individually in plastic wrap, twisting ends. Store at room temperature; use within 7 to 10 days

Chocolate Decedance Cake

For chocoholics, this is a great recipe that is to die for and you can be proud of to serve in large social occasions; whether served with creme custard, stout beer or mixed berries, this is the kind of cake that your friends will remember you best. It is as good as or maybe even better than the one you can get from a restaurant, with very rich and thick chocolate flavour. It is best served cold and a few days older because its texture and taste gets better in the refrigerator.
12 ounces semisweet chocolate chips
4 (1 ounce) squares unsweetened chocolate
1 1/2 cups butter, melted
1 3/4 cups white sugar
1/2 cup water
7 eggs
2 cups whipped cream
Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round pan and line bottom with parchment paper.
Chop chocolate squares and place in a large bowl with chocolate chips. Add melted butter. Heat water and 1 1/2 cups sugar in a saucepan until boiling, and then pour over chocolate. Stir until smooth.
In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick. Fold into chocolate mixture. Pour batter into 10 inch pan.
Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water.
Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Remove from oven. Cool and refrigerate for several hours. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven.
Dip the pan in hot water to remove cooled cake. Garnish with whipped cream and serve

Saturday, November 14, 2009

Chocolate panna cotta

I found this delicious recipe while surfing the net, I thought you'd like to try it, and once you have let us know what you thought of it.

Nonstick vegetable oil spray
4 ounces bittersweet chocolate, chopped
3 tablespoons unsweetened cocoa powder
1/2 cup hot coffee
1/2 cup hot water
1 cup plus 1 tablespoon all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/3 cup vegetable oil
1/2 cup sugar
1/2 cup (packed) golden brown sugar
3 large eggs
1/2 cup sour cream Panna Cotta:
1/2 cup water
5 teaspoons unflavored gelatin
7 1/2 ounces bittersweet chocolate, chopped
5 ounces high-quality milk chocolate, such as Lindt or Perugina, chopped
2 1/2 cups heavy whipping cream
2 1/2 cups whole milk
1/2 cup plus 2 tablespoons sugar
1 1/4 teaspoons vanilla extract
1 1/4 vanilla beans, split lengthwise Chocolate Band:
2 16x3-inch strips waxed paper
5 ounces bittersweet chocolate, chopped


For cake:Preheat oven to 350°F. Spray two 10-inch-diameter springform pans with 2 1/2-inch-high sides with nonstick spray. Place chocolate and cocoa in medium bowl. Pour hot coffee and hot water over; whisk until smooth. Whisk flour, baking powder, baking soda, and salt in another medium bowl. Using electric mixer, beat oil and both sugars in large bowl 1 minute (mixture will be crumbly). Add eggs 1 at a time, beating to blend after each addition. Beat in sour cream. Mix in half of dry ingredients. Beat in chocolate mixture. Add remaining dry ingredients; beat on low speed just to blend (batter will be thin). Divide batter between pans (layers will be shallow).
Bake cakes until tester inserted into centers comes out clean, about 20 minutes. Cool in pans on rack.

For panna cotta:Place 1/2 cup water in small bowl. Sprinkle gelatin over; let soften 10 minutes. Place both chocolates in large metal bowl. Combine cream, milk, sugar, and vanilla extract in large saucepan. Scrape in seeds from vanilla beans; add beans. Bring to boil, stirring until sugar dissolves; remove from heat. Add gelatin mixture; whisk to dissolve. Pour cream mixture over chocolates in bowl; whisk until completely melted. Place bowl over a larger bowl of ice water. Stir often until mixture thickens like pudding, draining off water and adding more ice to larger bowl as needed, about 30 minutes. Remove from over water.
Pour 1/2 of panna cotta over cake in 1 pan (mixture may drip down sides of cake). Freeze 45 minutes. Keep remaining panna cotta at room temperature.
Remove pan sides from second cake. Using large metal spatula, carefully slide cake off of pan bottom and place atop panna cotta in cake pan. Pour remaining panna cotta over, filling pan completely. Chill overnight. DO AHEAD: Can be covered and frozen for 2 weeks. Defrost overnight in refrigerator before continuing.
For chocolate band:Line large baking sheet with foil; set aside. Place another large sheet of foil on work surface; place waxed paper strips atop foil, spacing apart. Stir chocolate in medium bowl set over pan of simmering water until smooth. Pour half of melted chocolate down center of each waxed paper strip. Using small offset spatula, spread chocolate to cover strips evenly, allowing some of chocolate to extend beyond edges of paper strips, making sure strips are completely covered. Using fingertips, lift strips and place on foil-lined sheet. Chill until chocolate just begins to set but is still completely flexible, about 2 minutes.
Cut around pan sides to release cake. Remove pan sides from cake. Using fingertips, lift 1 chocolate band from foil. Wrap band around cake, waxed-paper side out, lining up 1 long edge with bottom of cake (band will be higher than cake). Repeat with second band, arranging so ends just meet, pressing band onto uncovered side of cake. If bands overlap, trim any excess paper and chocolate. Using fingertips, press top edge of band in toward cake, forming slight ruffle. Chill until chocolate sets, 5 minutes. Gently peel off waxed paper. Chill cake. DO AHEAD: Can be made 1 day ahead. Chill.