It's that time..
That special time when thousands of people all over the world reveal that they have been baking up a storm and challenging themselves in the kitchen.
This month we made a flourless chocolate cake with homemade ice cream. A little Valentine's month treat for sharing with those we love. Yes, I said month. One day is simply not enough to celebrate love, show affection, and buy me presents.. Oops! Did I say that out loud?
I made small cakes in my Chicago Metallic Molton Cake Pan. Sort of like a popover pan with removable bottoms. I chose to make the Philadelphia style ice cream (below) as I had never made an ice cream that didn't start with a French Custard base before. I used my fancy, expensive vanilla paste for it and it was delicious.
I made a strawberry sauce to go with it and used my handy ice cream scooper to make a little tower out of the dessert.
I also used up some chocolate sauce that I already had in the fridge to go with it.
Altogether, it made for quite the decadent dessert!
A few words for the robots:
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.
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.
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.
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.
Strawberry-Chambord Sauce, Shirley O. Corriher, Bakewise
Makes about 2/3 cup
One 10-ounce package frozen strawberries
1 tablespoon cornstarch
1 tablespoon Chambord, Grand Marnier, or other raspberry or orange liqueur.
Let the strawberries thaw in a strainer, catching the liquid in a medium saucepan. When the strawberries have thawed, stir the cornstarch into the juice and heat over medium heat, stirring constantly, until the juice thickens. Stir in the liqueur and gently fold in the strawberries.
Check out the Daring Bakers Blogroll to see how the others fared.