Saturday, February 28, 2009

Daring baker's flourless delight

    The end of February is here and what a way to finish off the month then with a chocolate cake that would be the envy to all chocolate cakes.  This daring bakers challenge comes to us from Wendy at wmpes blog and Dharm at Dad - Baker and Chef.
They have choosen a Chocolate Valentino cake by Chef Wan, and a vanilla ice cream recipe from Dharm and Wendy. I must say I had a little trouble with the ice cream.  I don't know if it was me or my ice cream maker but that thing did not want to give me a creamy cool delight but a runny one.  I ended up just putting it in the freezer.  On the other hand I've made the flourless chocolate torte many times before and it never seems to disappoint.  

Chocolate Valentino

1 pound (454g) of chocolate (60% cocoa or higher), roughly chopped
1/2 cup (1 stick) plus 2 tbsp unsalted butter.
5 large eggs separated

Preheat oven to 375F / 190C

Melt the chocolate and butter in a heatproof bowl set of a pan of simmering water, stirring often till cream and melted.  Set a side to cool.
Using a spring form pan, line with parchment.  Separate the egg yolks from the egg whites and put into two medium/ large blowls.  Whip the egg whites until stiff peaks are formed (do not over-whip).  Beat the egg yolks together in the other bowl then add the egg yolks to the cooled chocolate.
Fold in 1/3 of the egg whites into the choc mixture and then the remaining 2/3rds.  
Pour batter into the prepared pan and bake for 25-30 min.  The top of the cake will look similar to a brownie.  Cool cake on a rack for at least 10 min.

Vanilla Ice cream

2 cups of half and half
1 cup heavy cream
2/3 cups of white sugar
dash of salt
1 vanilla bean (seeds removed) or 1 tbsp vanilla

Mix all ingredients together in a plastic container.  Refrigerate for 30 min or longer.
Mix in your ice cream maker as directed.