chocolate valentino


Happy Belated Valentine's Day everyone! I really enjoyed this month's baking challenge from Daring Bakers, probably one of the top three. This was a very rich cake, like most flourless cakes. However, I found this more like a brownie consistency. So yummy! 
chocolate valentino 
  • 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.
  10. 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.
  11. Cool cake on a rack for 10 minutes then unmold.
vanilla ice cream 
  • 1 tsp of vanilla paste 
  • 1 ¼ cups 2% milk 
  • 4 large egg yolks 
  • 4 tbsp caster sugar 
  • 1 tsp cornstarch 
  • 1 ¼ cups half and half  
  1. Place the milk into a heavy based saucepan, add the vanilla paste and bring to the boil. Remove from heat and leave for 15 minutes to allow the flavours to infuse. Bring the milk back to the boil.
  2. Whisk the egg yolks, sugar and cornstarch in a bowl until the mixture is thick and foamy.
  3. Gradually pour in the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle hear, stirring all the time
  4. When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill.
  5. Pour in the half and half into the custard.
  6. Place in the cooler for 6 hours or until cold.
  7. Stir the cream into the custard and churn the mixture in (follow instructions on your ice cream maker)
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

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