Saturday, February 28, 2009

Daring Bakers Challenge Chocolate Valentino

February's Daring Baker Challenge Chocolate Valentino & Vanilla Ice Cream
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.

So today I realized that I still had not completed this months DB challenge ,but I was not going to miss another one so I made the Chocolate Valentino Cake today and I did not make the ice cream, but I made a vanilla whip cream. In the past some of the daring baker challenge can take a few days so it was great to have one that I was able to whip together at the last minute. I thought the cake was delicious!! Make sure to check out the other Daring Baker Blogs to see how there Valentino's and ice cream came out!

Chocolate Valentino 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.

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.

I made my Valentino into cupcakes and a mini cake!
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 until an instant read thermometer reads 140F/60C. ( I should have baked the cupcakes a little less they were still moist on the inside but a little tough on the outside.)
Cool cake on a rack for 10 minutes then unmold.

Here is my final product. I forgot to photograph my whip cream but it was a basic recipe of heavy cream, vanilla extra, and powered sugar. 

"Despite my severe allergy to chocolate I couldn't resist this chocolate treat... But at least there was no flour!!! Two thumbs up!"

Even the bear loved this cake!