I totally waited until the last minute, yet again! I thought originally this cake would have been perfect for Valentine's Day. It is the day before the hubs and my anniversary (5 years baby!). The night before our wedding we had the most amazing flourless chocolate torte. I have always been meaning to make one, and this year seemed perfect. I even had a recipe!
Alas, I did not and so I ended up making it in the 11th hour.
The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge. February’s challenge is a Flourless Chocolate Cake, Chocolate Valentino, inspired by Malaysia’s “most flamboyant food ambassador”, Chef Wan. Recipe comes from Sweet Treats by Chef Wan
This recipe thankfully was okay for someone who was a procrastinator....for it only contains 3 ingredients! I baked mine in small heart shaped ramekins.
Preparation Time: 20 minutes
Ingredients: 16 ounces (1 pound) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons of unsalted butter
5 large eggs separated
Instructions: Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often. While your chocolate butter mixture is cooling, butter your pan and line with a parchment circle then butter the parchment.
Separate the egg yolks from the egg whites and put into two large bowls. Whip the egg whites in a large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry). With the same beater beat the egg yolks together.Add the egg yolks to the cooled chocolate. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.
Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F. Bake for 25 minutes until an instant read thermometer reads 140F. Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will have crumbs.Cool cake on a rack for 10 minutes then unmold.
The challenge also called to make ice cream and gave us two recipes. Since I was so late and without an ice cream maker, I chose to do a simple ice cream. I also followed David Lebovitz's link for making ice cream without an ice cream freezer.
Wendy's Ice Cream Recipe
Vanilla Philadelphia Style Recipe
Preparation Time: 5 minutes
2 cups (473 ml) of half and half (1 cup of heavy cream and 1 cup of whole, full fat milk)
1 cup (237 ml) heavy cream
2/3 (128 grams) cup sugar
Dash of salt
1 (12 grams) tablespoon of vanilla
Mix all ingredients together (we do this in a plastic pitcher and mix with an emulsifier hand blender-whisking works too).
Refrigerate for 30 minutes or longer
Mix in your ice cream maker as directed.
I ended up having a nice frozen layer on top for the pic and first serving. I left it in the freezer overnight, and it was still delicious. A little more like icemilk...but still fabulous.
And that’s it! As usual, check out the other Daring Bakers’ posts here. Please join us!