Saturday, February 28, 2009

Flourless Chocolate Cake-Chocolate Valentino with Caramel Vanilla Bean Ice Cream

Print Friendly and PDF 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.

Thanks Wendy and Dharm for choosing such a delightful, easy, but sinful chocolate cake for this months edition of Daring Bakers. The cake was simple to prepare and using the instant read thermometer to check the cake was properly baked was a brilliant idea. It was fun to play with different baking vessels. The caramel vanilla bean ice cream was a perfect accompaniment for the slightly bittersweet chocolate flavor. Raspberries, sprigs of mint and a white chocolate heart as garnishes added some color to the dessert.

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

1. 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.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. 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).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. 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. {link of folding demonstration}
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes 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.
10. Cool cake on a rack for 10 minutes then unmold.

Caramel Vanilla Bean Ice Cream
1/3 cup sugar
4 large egg yolks
pinch salt
1 1/2 cup half and half
1 cup heavy cream
1 tablespoon vanilla bean paste
1 cup prepared caramel sauce,plus extra for drizzling over ice cream

Whisk together sugar, egg yolks and salt in a medium bowl until blended. Combine half and half and heavy cream in a medium heavy saucepan over medium high heat. Heat until small bubbles form around edge of pan. Remove pan from heat. Temper the egg yolks by adding a ladle of hot cream mixture to the eggs, mixing well. Add another ladle, mixing well, then add all of egg mixture to the cream. Return the saucepan to the stove. Over medium-low heat, stir the mixture constantly until the mixture coats the back of a spoon, about 5 minutes. Do not boil. Strain custard into a large bowl over a larger bowl of ice. When strained, add vanilla bean paste and caramel sauce, mixing well. When cool,remove from ice bath and refrigerate mixture for several hours until cold. Process in an ice cream maker according to manufacturer's direction. Pack the ice cream in a freezer-proof container and freeze until ready to serve. If the ice cream is frozen solid, place in refrigerator for about 20 minutes to soften slightly. Makes about 1 1/2 pints.


jillian said...

Beautiful photos! It looks like you got a lot of rise out of your cake.

Alex said...

It looks so pretty with the berries and delicate mint sprigs!

cuisine by monsoon said...

beautiful photos and lovely cakes. those in the espresso cups are simply stunning. the photo is breathtaking.:)

Tammy said...

Your ice cream looks delicious!

Ethan said...

Looks gorgeous! Great arrangements and photos. Looks like you've been chocolated out lately.

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