Posted by: Allyn | February 28, 2009

Je t’aime

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.

img_0025It’s February and apparently the Daring Bakers are in the mood for love… of chocolate! This intensely rich and chocolate-y cake was exactly what I needed to celebrate V-Day with my petit ami. Our lovely hosts this month made it clear that our choice of chocolate for this recipe would play a direct role in the flavor of our “cake.” I went dark. After swimming through isles of wimpy milk-chocolate covered crap covered in pink hearts since Christmas, I needed to get bitter. Actually, I didn’t go too dark. I chose a 72% dark chocolate flavored with orange rind. I through in a little 80% just for kicks.

With only three ingredients, this “cake” is going to test your folding abilities. It’s going to be dense and gooey, no matter what, but if you don’t fold and do too much stirring, it’s going to lack that wonderful crust and interesting coating that the egg whites give the batter. Oh God, I think I’m drooling.

The other component to the challenge was ice cream. I’ve made ice cream a few times, but for some reason my machine wasn’t cooperating, so this was my first time to go sans machine. I infused my cream with fresh ginger slices, along with some vanilla bean before slowing tempering the egg yolks.

My dad said the ice cream tasted medicinal… but what does he know?? My mom told him he was crazy. He defended himself by saying he was expecting vanilla. Translation: “Why didn’t you just make vanilla?” I just wanted to different, I guess. He should be used to this by now.

It is what it is, and I liked it… scratch that, made love to it.

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.

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Responses

  1. Ginger icecream sounds very good indeed – but I am a ginger fan!

  2. Your cake and ice cream look great. The ginger addition to the ice cream sounds yummy.


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