CLICK HERE FOR BLOGGER TEMPLATES AND MYSPACE LAYOUTS »

Monday, March 2, 2009

Daring Bakers :For the Love of Chocolate; Chocolate Valentino


I am 2 days late for posting because of a sudden trip out of town and I am so sad I didn't get to it sooner because this was the most divine Valentines Day treat.  As you can see I made it for the whole family, and everyone loved it!!  It was so good, I was sad I couldn't post it 2 weeks ago...and now here I am 2 days late.  I made my very favorite ice cream from  Mr. B's Bistro in New Orleans to go with mine and a lovely raspberry sauce!!


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.
Chocolate Valentino
Preparation Time:  20 minutes
16 ounces (1 pound)(454 grams) of semi sweet chocolate, roughly chopped*
1/2 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-whop 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.

*Use any chocolate that you love!  I used 1/2 semisweet and 1/2 milk chocolate.  Your cake will taste exactly like the chocolate you use!!

Mr. B's Vanilla Ice Cream
2 vanilla beans
2 cups milk
2 cups heavy cream
3/4 cup sugar
6 large egg yolks

Ice cream maker

Split open vanilla beans with a knife and scrape seeds.  Place seeds in a medium heavy saucepan with milk and cream.  Stir mixture and bring to just below a boil.  Reduce heat to moderately low and stir in sugar.  Bring to a simmer.

In a large bowl whisk together egg yolks.  Using a ladle slowly pour about 1/2 cup hot milk mixture into yolks, whisking constantly, until combined.  Continue adding hot milk mixture, about 1/2 cup at a time, until combined.  Pour mixture back into saucepan and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, about 3 minutes.  Chill at least 45 minutes, and up to overnight. 

Freeze ice cream in an ice-cream maker according to manufacturer's instructions.  Transfer soft ice cream to an airtight container and feeze at least 4 hours. 

0 comments: