When in Doubt…Leave it at 350

baking, cooking, and other adventures

The Daring Bakers’ Challenge: Chocolate Valentino and Vanilla Ice Cream February 28, 2009

img_8075This months challenge was chosen by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef.  They chose a Chocolate Valentino cake by Chef Wan and then we had the option of making any type of ice cream to accompany the cake.  For the ice cream I decided to go with David Lebovitz’s Vanilla Ice Cream.

For the cake I decided to add 1/2 cup of granulated sugar to the recipe since I was using bittersweet chocolate.  I used 1/4 of a cup to beat up with the egg whites, and I used the other 1/4 cup to beat into the yolks until they were pale yellow in color and thick.  I prepared the cake in a mini heart pan.  They baked up perfectly in 15 minutes.  After they cooled I poured a chocolate ganache over the top.  Once the ganache was set I melted some white chocolate and either drizzled it on top or piped a cute border.

David Lebovitz’s Vanilla Ice Cream was extremely easy to make and I actually used a vanilla bean instead of vanilla bean paste  (like I usually do) and the ice cream was fantastic.  It actually tasted better than any other ice cream I have ever had.

To add a little decoration to the plate I place 3 chocolate dipped strawberries on the plate that were dipped in the same type of chocolate that was used in the cake (60 % Cocoa Ghirardelli Bittersweet Chocolate) and then drizzled them with melted white chocolate.

The ice cream with the Chocolate Valentino reminded me of a rich fudgey brownie sundae and it was awesome.  It was rich and the vanilla ice cream mellowed it out enough that you didn’t send yourself into a complete chocolate coma 🙂

img_8070Chocolate Valentino

Source: Sweet Treats by Chef Wan

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. {link of folding demonstration}
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.

Chocolate Ganache

Source: Helen of Tartlette

3/4 cup heavy cream

1 cup bittersweet chocolate

In a heavy saucepan set over medium heat, bring the heavy cream to a boil. Remove from the stove and add the chocolate to it. Let stand 2 minutes and then stir until fully combined.

img_80732Vanilla Ice Cream

Source: David Lebovitz

1 cup milk
A pinch of salt
3/4 cups sugar
1 vanilla bean
5 egg yolks
2 cup heavy cream
A few drops of vanilla extract

1. Heat the milk, salt, and sugar in a saucepan. Split the vanilla bean lengthwise and scrape the seeds into the milk with the tip of a paring knife. Add the bean pod to the milk.

2. Stir together the egg yolks in a bowl and gradually add some of the warmed milk, stirring constantly as you pour. Pour the warmed yolks back into the saucepan.

3. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream. Rinse the vanilla bean and put it back into the custard and cream to continue steeping. Chill thoroughly, then remove the vanilla bean and freeze in your ice cream maker according to the manufacturers instructions.

Because we have to place an exact phrase to get credit every month the phrase is below.  I didn’t like the wording of it so that is why it is at the bottom of the post 🙂

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.

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7 Responses to “The Daring Bakers’ Challenge: Chocolate Valentino and Vanilla Ice Cream”

  1. Lauren Says:

    Mmm, your cakes look adorable! I love the extra chocolate on top =D!!

  2. Amy Says:

    What perfect little cakes! Great job on this month’s challenge.

  3. Jude Says:

    Looks amazing. Love the chocolate ganache idea.

  4. pinkstripes Says:

    Your cake looks wonderful. I love the way you presented everything.

  5. Junie Moon Says:

    I love youre presentation, very lovely. This was my first challenge with the Daring Bakers and I thoroughly enjoyed it. Just as much fun is reading everyone’s posts about their own efforts which is making for a quite delightful learning process for me. Thank you!

  6. Bumblebutton Says:

    Your photos are wonderful, and your dessert plate ever so delicious! Nicely done! Congratulations!

  7. Ally Says:

    What a beautiful creation! Well done!


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