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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.

Wednesday, February 25, 2009

Chipotle Cheese Baguettes with Chipotle Butter

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After a short hiatus from blogging which was spent welcoming a new granddaughter into the world, I'm back with with great plans to include more savory dishes to feature on my blog. My daughter was just saying to me a few days ago that I've been making too many desserts, that I need more of a variety of different foods like salads, entrees and my favorite food-Southwestern and Mexican. Following her advice, I will begin with a French baguette which with the addition of minced chipotles en adobo and shredded jalapeno jack cheese becomes a Southwestern baguette. And for an extra boost of flavor, a chipotle butter to further enhance the smoky heat of the chipotle peppers.

The bread dough is easily made with a heavy duty mixer and start to finish can be completed in about 2 1/2 to 3 hours. The bread is best enjoyed the day it is made, but you can wrap the cooled bread in aluminum foil and freeze no longer than a month. To thaw, bake at 350°F for about 25 minutes. Serve with grilled meats, chili or use for sandwiches. The chipotle butter can be made a few days ahead and is also good on hot biscuits, cornbread and a pat of the chipotle butter to top a grilled steak adds some delicious heat.


Chipotle Cheese Baguettes

1/2 cup warm water (about 108° F.)
1 tablespoon dry yeast
1 tablespoon sugar
2 cups warm water
2 teaspoons salt
5 1/2-6 cups bread flour
flour for kneading by hand
3 tablespoons minced chipotles en adobo
8 ounces pepper jack cheese, shredded
Cornmeal for sprinkling on baguette pan

In a large mixing bowl with the paddle attachment, combine yeast, 1/2 cup warm water and sugar. Let stand 10 minutes until foamy. Add to this the 2 cups warm water and the salt. Mix in 2 cups flour and beat until mixed well. Add minced chipotles and shredded cheese and incorporate into the dough. Add enough flour to make a moderately stiff dough. Switch to the kneading attachment and knead for about 7 minutes. Or to knead by hand, turn dough out on a floured board and knead for about 10 minutes, adding flour by the tablespoon as needed.

Transfer dough to an large oiled bowl, rotate dough to completely cover the top with the oil.Cover with plastic wrap and let rise one hour, or until doubled. Punch down dough and divide into 4 pieces. Let rest for 5-10 minutes. Using your hands, roll each piece to about 10 inches in length. Place in baguette pan which has been sprinkled with cornmeal. Let rise until doubled, about 25 minutes. You can also shape each piece of dough into a ball for round loaves. Bake in a preheated 375°F oven for 35 minutes or until loaves are golden brown. Makes 4 loaves. Recipe adapted from the "Red and Green Chile Book by Jacqueline Higuera McMahon.

Chipotle Butter

1/2 cup (1 stick) unsalted butter, softened
4 teaspoons minced canned chipotle chiles en adobo, or to taste
1 tablespoon adobo sauce from canned chipotle chiles
1 1/2 teaspoons fresh lime zest
2 teaspoons fresh lime juice
1/4 teaspoon salt

Place all ingredients in a food processor and blend until fully mixed. Place mixture in a covered container and refrigerate until ready to use. Makes about 1/2 cup.
Recipe from "Chipotle, Smoky Hot Recipes For All Occasions" by Leda Scheintaub.

Saturday, February 07, 2009

Blood Orange Campari

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Recipe:
1/2 cup blood orange juice
2 fluid ounces Campari
Ice Cubes
Blood orange slice, to garnish

Pour blood orange and Campari in a glass. Add ice cubes. Garnish with a slice of blood orange.

Tuesday, February 03, 2009

World Peace Cookies with Caramel Vanilla Bean Ice Cream Tuesdays with Dorie

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Judging from a search on the Internet for World Peace cookies, it seems everyone in the world has made them. All I looked at were beautiful, well-shaped cookies; not one a crumbly mess like mine were. I followed the recipe step-by-step, but at the end, I kept looking back at it wondering if there was something I missed-like an egg, anything to add a little moisture. Even after refrigerating the dough logs overnight, they still were crumbly. I managed about 6 cookies before I gave up! The remaining dough was pressed into two small tart pans and a heart-shaped cake pan.

Verdict-There would be no World Peace if I were in charge of these cookies! Sorry everyone! I was impressed with the dough using it for a tart crust, but I would omit the chocolate chunks. Initially, I planned to make ice cream sandwiches with the cookies. With some caramel sauce I had in the refrigerator, I made a Caramel Vanilla Bean ice cream, but with the crumbly cookie dough and the too-soft ice cream; I only managed a few sandwiches before everything went South. The cookie tart crust worked much better.

Jessica, our host this week, made some lovely World Peace cookies, so check her blog and all the other TWD bakers for some lovely, uncrumbly World Peace cookies.


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.
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