Saturday, February 28, 2009

Daring baker's flourless delight


    The end of February is here and what a way to finish off the month then with a chocolate cake that would be the envy to all chocolate cakes.  This daring bakers challenge comes to us from Wendy at wmpes blog and Dharm at Dad - Baker and Chef.
They have choosen a Chocolate Valentino cake by Chef Wan, and a vanilla ice cream recipe from Dharm and Wendy. I must say I had a little trouble with the ice cream.  I don't know if it was me or my ice cream maker but that thing did not want to give me a creamy cool delight but a runny one.  I ended up just putting it in the freezer.  On the other hand I've made the flourless chocolate torte many times before and it never seems to disappoint.  



Chocolate Valentino

1 pound (454g) of chocolate (60% cocoa or higher), roughly chopped
1/2 cup (1 stick) plus 2 tbsp unsalted butter.
5 large eggs separated

Preheat oven to 375F / 190C

Melt the chocolate and butter in a heatproof bowl set of a pan of simmering water, stirring often till cream and melted.  Set a side to cool.
Using a spring form pan, line with parchment.  Separate the egg yolks from the egg whites and put into two medium/ large blowls.  Whip the egg whites until stiff peaks are formed (do not over-whip).  Beat the egg yolks together in the other bowl then add the egg yolks to the cooled chocolate.
Fold in 1/3 of the egg whites into the choc mixture and then the remaining 2/3rds.  
Pour batter into the prepared pan and bake for 25-30 min.  The top of the cake will look similar to a brownie.  Cool cake on a rack for at least 10 min.

Vanilla Ice cream

2 cups of half and half
1 cup heavy cream
2/3 cups of white sugar
dash of salt
1 vanilla bean (seeds removed) or 1 tbsp vanilla

Mix all ingredients together in a plastic container.  Refrigerate for 30 min or longer.
Mix in your ice cream maker as directed.

22 comments:

Brittany (He Cooks She Cooks) said...

Flourless chocolate torte is always sure to please. I like my chocolate without flour getting in the way...

Chef Chuck said...

Hi Ash, Yumm Chocolate, I like the the elegance in the name and the photos!
Take Care

Elyse said...

Your ice cream certainly sat pretty for the pictures! It looks delicious, and being the chocolate lover that I am, your cake looks out of this world. Yum!

Tartelette said...

Your ice cream certainly look delicious! It was so warm here that it was difficult not to en up with puddles either. I can relate...I wish I still had a slice in the fridge!

Irene said...

Oooh, nice, very nice!

apparentlyjessy said...

The cake looks so decadent, and the photos are beautiful too!

MeetaK said...

just love the look of that cake. perfect! great job ash!

CookingCourtney said...

that looks so good, oh how i love chocolate!

Lucy said...

Ooh your torte looks good! Yum x

Elra said...

Your chocolate torte look divine, it's almost look like fallen soufle that I like to make from Alice Medrich's recipe. And I really love that cake. I was actually tempted to make it from that recipe, but I didn't!

I am sure this taste really delicious with ice cream.
Cheers,
Elra

Cherie said...

Lots of chocolate, no flour in the way, my kind of chocolate cake. Sign me up for a slice, please:)

Ash said...

thanks all!

lisa (dandysugar) said...

Your cake looks so lovely and elegant and the ice cream, runny or not, looks perfect with the cake. Beautiful presentation!

Leslie said...

Stunning photography!!!!! Loved the challange

ChichaJo said...

Flourless chocolate cakes like this are my favorite kind of chocolate cake :) You photos are so lovely!

gine said...

Yummy .. looks amazing :-)!! I'm so hungry now .. lol :-)! Have a great day :-)!

Bumblebutton said...

Lovely photos, especially the backgound! Your cake looks great--and I'm sure the ice cream tasted just fine, despite your troubles--think of it as a milkshake!

concrete & honey said...

gorgeous images - earthy and pure

Dawn Spencer said...

What size springform? I have a 7,8,9,10,and 11 inch.

Ash said...

Hi Dawn, I used a 8 inch springform pan.

Gina K. said...

Hi! This looks great. I am hoping to make this cake for my husband's birthday, but will probably have to make it the night before because I won't have time after work. Will it still be good the next day, or is this not recommended? Advice appreciated!

Ash said...

Hi Gina K,
Yes, actually this cake is just as good the night before.