(Sorry, my picture does not give this cake justice, I’m working on my photography skills.)
If you love chocolate, you’re going to love the recipe I’m about to bring you! It’s a simple recipe consisting of 3 ingredients: Chocolate, butter & eggs.
Hold on a sec, to get credit for this month, I need to say:
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.
This cake was so chocolaty delicious, almost brownie like but with a more intense chocolate taste. We could choose what type of chocolate we made the recipe with, milk, semi-sweet, bitter-sweet, dark, etc. I used half milk and half semi-sweet. The higher the cocoa content, the more bitter the cake would be, so using milk and semi-sweet worked well for my taste buds. I may even add a bit more milk then semi-sweet when I make it again to add a bit more sweetness.
This was my first ice cream making experience and I did it without an ice cream maker! It turned out great and my husband was pleasantly surprised.
I’ve made this strawberry sauce before and liked the outcome, so I made it again.
Here are the recipes:
Chocolate Valentino (Flourless Chocolate Cake)
(Recipe from: Sweet Treats by Chef Wan)
Cool cake on a rack for 10 minutes then unmold.
Preparation Time: 20 minutes
16 ounces (1 pound) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons 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.
Homemade Vanilla Ice Cream
(Recipe from: David Lebovitz)
1 cup milk
a pinch of salt
3/4 cup sugar
1 vanilla bean (or 1 tsp vanilla extract)
5 egg yolks
2 cups heavy cream
Heat the milk, salt, and sugar in a saucepan. Split the vanilla bean lengthwise and scrape the seeds into the milk with the tip of a paring knife. Add the bean pod to the milk.
Stir together the egg yolks in a bowl and gradually add some of the warmed milk, stirring constantly as you pour. Pour the warmed yolks back into the saucepan.
Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream. Rinse the vanilla bean and put it back into the custard and cream to continue steeping. Chill thoroughly, then remove the vanilla bean and freeze in your ice cream maker according to the manufacturers instructions.Instructions on how to make ice cream without a maker.