Saturday, February 28, 2009

February Daring Baker Challenge...Flourless Chocolate Dessert!

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.

This flourless chocolate cake recipe was super easy. I baked mine in a large muffin tin. Then I sliced them in half and sandwiched a vanilla bean ice cream that I had made beforehand. Before placing it on a plate, I drizzled hot fudge, and sprinkles powdered sugar on top.

This would make a great dessert when you have your gluten free friends over!



Chocolate Valentino
Preparation Time: 20 minutes
INGREDIENTS
16 ounces (1 pound) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons of unsalted butter
5 large eggs separated

DIRECTIONS
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 Bean Ice Cream

Preparation Time: 5 minutes
2 cups of half and half
1 cup heavy cream
2/3 cup sugar
Dash of salt
1 tablespoon of vanilla bean powder

Mix all ingredients together (we do this in a plastic pitcher and mix with an emulsifier hand blender-whisking works too).Refrigerate for 30 minutes or longer. Mix in your ice cream maker as directed.

1 Others Say::

Jerri - Simply Sweet Home said...

Wow! This looks so yummy!