It has arrived: The posting date of my first Daring Baker's Challenge!!!
I hinted in my Valentine's Day post about this cake, and even snuck in a hidden picture that was hardly what you would call visible. I will admit that I was not looking forward to this recipe for the mere fact that I attempted a flourless cake about 8 years ago and the result was an unappetizing mess. It didn't dawn on me until I finished this challenge that my previous failed attempt may have been because... I hadn't a clue what I was doing (shocking, I know!).
The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef: "We have chosen a Chocolate Valentino cakee by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge."
We were given the option of choosing any variety of ice cream, and any variety of glaze, topping, or puree if so desired.
Cake: Flourless Chocolate Valentino
Filling: Peanut Butter Ice Cream
Topping: Glazed and Quartered Strawberries
16 ounces of chocolate, your choice
(As an accident, I used only 8oz - 4oz. milk chocolate, 4oz. German Chocolate, but loved the results with only half the chocolate)
1/2 cup butter
5 egg yolks
Add to melted and cooled chocolate butter mixture
5 egg whites
Whip the egg whites until stiff peaks are formed; do not over-whip or the cake will be dry
Fold whites into chocolate egg mixture 1/3 at a time,
For a true Valentino cake, pour batter into prepared heart shaped pan, however a round, square, or spring form pan will work just as well
Bake at 375F for 25 minutes
Allow cake to cool in pan for 10 minutes, then transfer to wire rack
Although the cake is fully cooked, it may sink a bit in the middle as it cools
When cake has cooled, slice in half and wrap halves tightly in plastic
Set in freezer for several hours until firm
Ice Cream: Peanut Butter
Over med heat scald
1/2 cup half and half
1 1/2 cups heavy whipping cream
Remove from heat and stir in to dissolve
1/2 cup sugar
1 teaspoon vanilla
Allow mixture to cool slightly
Whisk lightly 2 eggs, and slowly pour into milk mixture while stirring
Return to heat and add:
1 cup of peanut butter - I prefer homemade or Adam's, it is more gritty than the commercial brands, and it is 100% natural with no sugar added
Cook until mixture coats the back of a spoon
Allow to chill in the fridge and then process according to your Ice Cream Machine's instructions
If you are without an Ice Cream Machine, click here
Makes about 16 oz.
Fresh out of the Ice Cream Machine is the best time to spread your ice cream, so do simply that
Spread ice cream about 1/4 inch thick over the bottom layer of your cake
Place top layer over the ice cream, wrap tightly again, place back in freezer
Simmer over low heat for 5 minutes:
1 tablespoon Karo syrup
1 tablespoon corn starch
1 teaspoon lemon juice
Stir into 2 cups quartered and sugared strawberries
Adorn only when ready to serve
This venture was much more successful than my original attempt so many years ago! This cake is deliciously decadent and is perfectly paired with peanut butter. The cake's texture is thick and flavor translucent, and because this ice cream is a custard base and not sweet, although frozen, neither cake nor ice cream truly retain that sensitive composition which often accompanies frozen desserts, and that makes for a distinctive combination.