'16 Palazzo Reserve Recipe
Make '16 Palazzo Reserve Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Palazzo Reserve Blend
Garnish
Method
Base Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C).
- 2
Mix Dry Ingredients
In a large bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt.
- 3
- 4
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
- 6
Bake the Base
Pour the batter into a prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Palazzo Reserve Blend Preparation
- 7
Melt Chocolate
Melt the dark chocolate in a microwave-safe bowl or over a double boiler until smooth.
- 8
Prepare Espresso
Brew a strong cup of espresso coffee.
- 9
Make Cream Mixture
In a mixing bowl, combine the melted chocolate, brewed espresso, heavy cream, powdered sugar, and cocoa powder. Whisk until well blended and smooth.
Assembly and Garnishing
- 10
Layer the Dessert
Once the base is cooled, cut it into squares or desired shapes. Place on serving plates and spoon the Palazzo Reserve blend over each piece.
- 11
Garnish
Sprinkle shaved dark chocolate on top and garnish with fresh mint leaves to taste.