Lots of new recipes have been tried at my house during the month of February. My husband is begging I cease and desist as he’s being “loved” to death. Part of my kitchen activities are a result of having joined the Daring Bakers.
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. The Daring Bakers had to keep the project secret until today although I made and served this delightful dessert on Valentine’s Day.
I followed Dharm’s recipe for the ice cream, opting to use a vanilla bean as opposed to extract. This part of the project was made two days before Valentine’s Day using my Cuisinart ice cream maker. Vanilla ice cream is a great complement to the richness of the cake.
Making a flourless cake was new to me but surprisingly easy. The choice of what chocolate to use was left up to each baker; I chose Ghirardelli semi-sweet. Instead of baking one big cake, I put the batter in individual-sized, heart-shaped ceramic molds.
© June Scroggin, All Rights Reserved
Chocolate Valentino
Preparation Time: 20 minutes
- 16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
- ½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
- 5 large eggs separated
- 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 medium/large bowls.
- Whip the egg whites in a medium/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/190C.
- Bake for 25 minutes or until an instant read thermometer reads 140F/60C. 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 appear wet.
- Cool cake on a rack for 10 minutes, then unmold.
Dharm's Ice Cream Recipe: Classic Vanilla Ice Cream
Preparation Time: 30 minutes
Recipe comes from the Ice Cream Book by Joanna Farrow and Sara Lewis (tested modifications and notes in parentheses by Dharm)
- 1 Vanilla Pod (or substitute with vanilla extract)
- 300ml / ½ pint / 1 ¼ cups Semi Skimmed Milk – in the U.S. this is 2% fat (or use fresh full fat milk that is pasteurized and homogenized {as opposed to canned or powdered}). Dharm used whole milk.
- 4 large egg yolks
- 75g / 3oz / 6 tbsp caster sugar {superfine sugar can be achieved in a food processor or use regular granulated sugar}
- 5ml / 1 tsp corn flour {cornstarch}
- 300ml / ½ pint / 1 ¼ cups Double Cream (48% butter fat) {in the U.S. heavy cream is 37% fat). You can easily increase your cream's fat content by heating 1/4 cup of heavy cream with 3 Tbs of butter until melted, cool to room temperature and add to the heavy cream as soon as whisk marks appear in the cream, in a slow steady stream, with the mixer on low speed. Raise speed and continue whipping the cream or use heavy cream the difference will be in the creaminess of the ice cream.
- Using a small knife slit the vanilla pod lengthways. Pour the milk into a heavy based saucepan, add the vanilla pod and bring to the boil. Remove from heat and leave for 15 minutes to allow the flavors to infuse.
- Lift the vanilla pod up. Holding it over the pan, scrape the black seeds out of the pod with a small knife so that they fall back into the milk. SET the vanilla pod aside and bring the milk back to the boil.
- Whisk the egg yolks, sugar and corn-flour in a bowl until the mixture is thick and foamy.
Gradually pour in the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle hear, stirring all the time. - When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill.
- By Hand: Whip the cream until it has thickened but still falls from a spoon. Fold it into the custard and pour into a plastic tub or similar freeze-proof container. Freeze for 6 hours or until firm enough to scoop, beating it twice (during the freezing process, to get smoother ice cream or else the ice cream will be icy and coarse). Using Ice Cream Maker: Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker)
