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 is a Flourless Chocolate Cake, Chocolate Valentino, inspired by Malaysia’s “most flamboyant food ambassador”, Chef Wan. Recipe comes from Sweet Treats by Chef Wan.
We were allowed to be creative with what we pair it with. I stuck with their recommendation of ice cream but decided to make three different flavors: purple yam, colby cheese and green tea. Since my challenge was served during Mardi Gras, I decided to make ice cream that showcased the colors of Mardi Gras. Here is the recipe for the Flourless Chocolate Cake:
- 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.
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.
My notes: I found that my cake did not shrink in the middle when I beat the egg whites only until it is foamy and white and NOT when stiff peaks formed. I also made sure the eggs where at room temperature. My ice cream were made using recipe from my Cuisinart Ice cream maker booklet.
I made a square cake and cut pieces using cookie cutters. This allowed me to serve small pieces to guests who are not so enamored with chocolate (imagine that!) and bigger ones to those who LOVE chocolate. I also cut round pieces and piled them up like a mini-tiered cake with small scoops (using melonballer) of ice cream in between. It made for a fun centerpiece until the ice cream started melting!
Basic Ice Cream Recipe: (from my Cuisinart ice cream maker booklet)
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 2/3 cup sugar
- Heat milk, cream and sugar until sugar is dissolved. Let cool then pour into ice cream maker and leave for 30 -40 minutes or until desired consistency is reached.
For Purple Yam flavor:
- Add 1 cup purple yam powder (or 1/2 cup purple yam jam) to the simmering liquid. Stir until combined and let cool before pouring into ice cream maker.
For Colby Cheese flavor (my favorite!):
- Add 1 cup shredded colby cheese (or any sharp cheese) to liquid and simmer until cheese is melted. Let cool before pouring into ice cream maker.
For Green Tea flavor:
- Dissolve 2 tbs matcha green tea powder in 1/4 cup milk. Add to simmering liquid and stir until well mixed. Let cool before pouring into ice cream maker.