Saturday, February 28, 2009

Daring Bakers February

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.February’s challenge was a Flourless Chocolate Cake, Chocolate Valentino.We were to use the following cake recipe recipe and make our own ice cream.I used semi sweet chocolate for the cake. A real Valentino cake is made in a heart shaped pan , but i opted for individual cakes so i made mine in muffin cups and decreased the baking time by a few minutes. We liked the cakes very much. I am not sure I would rush to make these again, I would opt for a brownie instead. These cakes were very rich.
Please be sure and stop by the Daring Bakers Blogroll to see the other Daring Baker's creations.

Here is the Printable Recipe:Chocolate ValentinoPreparation Time: 20 minutes16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter5 large eggs separated1. 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/190C9. 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.

For the ice cream I got the kids involved and we made:

Vanilla ice cream in a bag it was simple, fun and tasty.

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