Saturday, February 28, 2009

Daring Bakers - February Challenge (Flourless Chocolate Cake)

Wow, it has been a while since I have posted on here. I have been baking a lot, tweaking recipes and whatnot, but I guess I forgot to document it here for posterity :) I missed the January Daring Bakers Challenges, Tuiles, so I made them and included them here.

I loved this recipe! It was so simple, but the results were decadent. I made six mini-cakes in a mega muffin pan. For the homemade ice cream, I used a recipe for vanilla frozen yogurt from David Lebovitz, included below. Both are definitely keepers!

From Elixir Bakery

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 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.

Vanilla Frozen Yogurt

3 cups drained plain yogurt (6 cups to start)
3/4 cup sugar
1 teaspoon vanilla

1. Drain the yogurt overnight in cheesecloth in the refrigerator to get the excess moisture out.

2. Mix the ingredients together and let cool for an hour.

3. Place the mixture in your ice cream machine and let it churn according to it's instructions.