It's Daring Bakers' time again.The February 2009 challenge was hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. They chose 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.
Flourless chocolate cake has been a favorite dessert since I first tasted it in the 70's. One particular restaurant used to serve it slightly warmed with clotted cream--yum! Raspberries are a standard garnish, but such decadence can really stand on its own. Not being much of an ice cream fan, I made a simple Irish cream whipped cream to go with this rich, moist, mouthful of heaven.
Many flourless cakes rely on nuts for their texture, but this recipe was more like a souffle, depending on whipped egg whites for its texture. I baked it in a 10 inch springform pan, shortening the baking time to 22 minutes. It was perfect. Thanks Wendy and Dharm for a straightforward pick. I believe that less is more and a 3-ingredient recipe really challenges one to focus on technique.
Chocolate ValentinoPreparation 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.
(I had to include a photo of my double boiler. One of the attendant benefits of aging is that you inadvertently become a collector of antiques. This double boiler was a wedding present to my parents--that makes it 61 years old, so maybe it isn't technically antique, but vintage. Mom passed away last June and it is one of the mementos that I kept. While she didn't bake often, she was a great cook and passed on the "food" gene. Happy Valentino, mom.)
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/190C9. 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.
9. Cool cake on a rack for 10 minutes then unmold.
Irish Cream Whipped Cream
1 half pint whipping cream
2 tbs strong coffee, cooled
1 tbs Irish cream liqueur
2 tbs confectioners' sugar
Begin whipping the cream. As it begins to thicken, add the liquids and sugar. Continue whipping until soft peaks form.
PLEASE LEAVE A COMMENT. I LOVE TO HEAR FROM OTHER FOOD BLOGGERS.
Great job on the challenge! Can't wait to see what March throws at us!
ReplyDeleteLove the Iriuh whipped cream - very unique! Great job all around :)
ReplyDeleteI'm having such fun reading February's Daring Bakers challenge posts. Your post is a delight. As a new Daring Baker, I have much to learn and appreciate your comments about technique as well as the tools you used. I don't have a double boiler and am glad you included the photo and the note that this is from your beloved mother. My mother is gone, too. Like your mom, mine would have appreciated my joining the Daring Bakers and learning new skills. Thank you!
ReplyDeleteSuch a pretty cake! And I love the story behind your double boiler -- so sweet.
ReplyDeleteI'm in love with your double boiler. Great job with this month's challenge.
ReplyDeleteI absolutely love your double boiler, save it forever. Your cake looks great!
ReplyDeleteNice work on this challenge, your cake looks great. :)
ReplyDeleteThat double boiler is too cute! mine is just a bowl and pan. :-) Great job...I bet the whipped cream was great.
ReplyDeleteYum! Thanks for the recipe for Irish whipping cream, sounds tasty!
ReplyDeletethe chocolate melting heatproof bowl looks rather fancy! First time I see something like it! :) Your cake looks delicious too!
ReplyDeletehi! thanks for dropping by my site.
ReplyDeletegreat job on the valentino cake :)
The cake looks great! I'll add my voice to everyone else's complimenting your double boiler, too. I've never seen a glass one before, but it's beautiful.
ReplyDeleteI was never a big ice cream fan either, but I do really like the ice creams that I tried, so if you're looking for an incredibly rich, creamy ice cream, you might want to try it (if you do decide to make ice cream someday anyway).
Anyway, great job on the challenge!
Wow. That double boiler is definitely one of a kind. I want it :)
ReplyDeleteThe previous anonymous comment was mine :) Sorry about that.
ReplyDeleteThat double boiler is a beauty! And Irish Whipped Cream - yum.
ReplyDeleteOolala, irish whipped cream sounds DECADENT. I've got to try it one day!
ReplyDeleteIrish whipped cream sounds so delicious and I love your double boiler, i was looking at it for a full 2 minutes :)
ReplyDeleteIrish whipped cream certainly gets my attention. I am a sucker for Baileys
ReplyDeleteLooks great! I loved this DB challenge! My first time with a flourless cake!
ReplyDeleteDelicious cream to serve it with!
ReplyDeleteMmmm I bet that was SO good with the Irish whipped cream!
ReplyDeleteI love the way you've decorated it. Well done!
ReplyDeleteirish whipped cream? great idea!
ReplyDeleteI've never seen a glass double boiler like that! Very cool. My mom collected red handled kitchen tools so I spent a great deal of my childhood sifting through knick knacks at thrift and antique stores looking for new items. Now I have a thing for silverware, and just about anything else that is unusual and food related.
ReplyDeleteIrish Cream Whipped Cream! I'm definitely going for that next time. great job!
ReplyDeleteFirst, I love that double boiler! So cool.
ReplyDeleteAnd the Irish cream whipped cream does sound very tasty, great pick!
Yes please, Irish cream whipped cream is so perfect with this dessert!
ReplyDeleteGreat post.:)
ReplyDeleteNice cake + cool kitchen gear + Baileys = Win.
Hi Arlene!!!
ReplyDeleteI'm very glad to meet you!
This challenge was beautiful, wasn't it?
I like very much your blog...surely, I would like to try the raspberry cake in your previous post!;-P
many kisses
Ago :-D
Lovely cake! And I like how you flavored the cream!
ReplyDeleteGreat job on your challenge, well done.
ReplyDelete