Daring Baker's Challenge: Chocolate Valentino

I love the end of the month. Sure, it's a fact that my payday is the last business day of the month which makes me a happy girl while the money is there?for a brief moment. But, it?s also Daring Baker Challenge time!

First? The magic words?

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.

February?s challenge brings forth a Flourless Chocolate Cake, Chocolate Valentino, from Sweet Treats by Chef Wan. My intentions were to complete the challenge last weekend. Then, my driving to NYC threw a lil? kink in my baking schedule. Once I arrived, I told my mom that I needed to bake my challenge in her kitchen. She was A.O.K. with the thought and away I went?in a NY kitchen I am not cooking-familiar with.

My first task was to make sure I could find all the "tools" needed to complete the steps. I my search, I found one of my mom's sets of measuring spoons.

Now, you may be thinking, "And?" These are one of the constants I remember from growing up. My mother has had these yellow measuring spoon for as long as I can remember and the number of delicious foods she has created having used these as part of her equipment is immeasurable. I knew my challenge would come out okay.

Then, it was time to make sure all the ingredients were available.

Next? Time to make the ice cream first because I had to make time for the custard to cool properly before finishing the ice cream.

While the custard cooled, I made the cake...which baked in a heart-shaped spring form pan I bought from Zabars. I slightly overcooked it because I left the kitchen for a moment...but never fear, I decided to serve it differently. I took cookie cutters and made small 2 1/2-inch hearts from this 8-inch heart.

While performing my surgery on the cake, my mom came in...
"What are you doing to your cake?"
"Working on a nicer presentation...for the blog."
"Oh! The blog! Wait, you mean to tell me you did all that work for that little thing?" She asked, pointing to the new lil' heart.
"This time, yup."
"Hmm."
Then, it came to add the ice cream
"Don't tell me you made all that ice cream for one scoop!"
"Yup! You can have the ice cream now...your a snack. Or, bring it to the girls. You know I can't eat ice cream."
"Wow. All that work and you're not eating it!"

I proceeded to remind here that most challenges get brought into work for the office ladies to eat. But, since I wasn't home, this month had to proceed differently. She just laughed, then helped me fix the dining room table for pictures. Overall, the cake was okay. I wasn't an overly sweet cake, which was fine, but I am not sure I really enjoyed the flavor. Then again, I am not supposed to eat chocolate, so my palate is probably off. I think this is more a "fancy restaurant" type chocolate cake and will try it again with different chocolate and when I watch the baking process more carefully.

Only able to taste a small spoonful, I liked the ice cream. I made Dharm's recipe (with vanilla extract) since I didn't have an ice cream maker. I was excited it worked out! Who knew ice cream was so easy! In fact, I told one of the girls in my cooking class group (post coming soon) so she can make it with her young daughter. Family fun! Look out Häagen-Dazs, the Daring Bakers are moving in!

Chocolate Valentino
from 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

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. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment. Separate the egg yolks from the egg whites and put into two medium/large bowls. 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). With the same beater beat the egg yolks together. Add the egg yolks to the cooled chocolate. 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. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C. Bake for 25 minutes or until an instant read thermometer reads 140F/60C. 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. Cool cake on a rack for 10 minutes then unmold.

Dharm's Ice Cream Recipe: Classic Vanilla Ice Cream
Preparation Time: 30 minutes
Recipe comes from the Ice Cream Book by Joanna Farrow and Sara Lewis (tested modifications and notes in parentheses by Dharm)

1 Vanilla Pod (or substitute with vanilla extract)
300ml / ½ pint / 1 ¼ cups Semi Skimmed Milk ? in the U.S. this is 2% fat (or use fresh full fat milk that is pasteurised and homogenised {as opposed to canned or powdered}. Dharm used whole milk.)
4 large egg yolks
75g / 3oz / 6 tbsp caster sugar {superfine sugar can be achieved in a food processor or use regular granulated sugar}
5ml / 1 tsp corn flour {cornstarch}
300ml / ½ pint / 1 ¼ cups Double Cream (48% butter fat) {in the U.S. heavy cream is 37% fat. You can easily increase your cream's fat content by heating 1/4 cup of heavy cream with 3 Tbsp. of butter until melted - cool to room temperature and add to the heavy cream as soon as whisk marks appear in the cream, in a slow steady stream, with the mixer on low speed. Raise speed and continue whipping the cream. Or, use heavy cream the difference will be in the creaminess of the ice cream.}

Using a small knife slit the vanilla pod lengthwise. Pour the milk into a heavy based saucepan, add the vanilla pod and bring to the boil. Remove from heat and leave for 15 minutes to allow the flavors to infuse. Lift the vanilla pod up. Holding it over the pan, scrape the black seeds out of the pod with a small knife so that they fall back into the milk. SET the vanilla pod aside and bring the milk back to the boil. Whisk the egg yolks, sugar and corn-flour in a bowl until the mixture is thick and foamy. Gradually pour in the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle hear, stirring all the time When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill. By Hand: Whip the cream until it has thickened but still falls from a spoon. Fold it into the custard and pour into a plastic tub or similar freeze-proof container. Freeze for 6 hours or until firm enough to scoop, beating it twice (during the freezing process ? to get smoother ice cream or else the ice cream will be icy and coarse). [By Using and Ice Cream Maker: Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker)]

(I garnished it with a chocolate loopy thing I quickly free handed and let harden...easy for anyone to do by simply melting chocolate, drizzle a pattern on parchment, and let set.)

Wendy's Ice Cream Recipe: Vanilla Philadelphia Style Recipe
Preparation Time: 5 minutes
2 cups (473 ml) of half and half (1 cup of heavy cream and 1 cup of whole, full fat milk)
1 cup (237 ml) heavy cream
2/3 (128 grams) cup sugar
Dash of salt
1 (12 grams) tablespoon of vanilla

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.