Saturday, 28 February 2009

Daring Bakers Challenge

My first challenge!

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. They 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.

February’s challenge is a Flourless Chocolate Cake, Chocolate Valentino, inspired by Malaysia’s “most flamboyant food ambassador”, Chef Wan. Recipe comes from Sweet Treats by Chef Wan

This recipe only uses 3 ingredients: Eggs, chocolate and butter. Somehow I think maybe because I halved the recipe. It asked for 454 gms of butter and 5 eggs. So I used 3 eggs and maybe should have used 2 instead and the cake turned out a bit hard. But next day, it was nicer.

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

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. {link of folding demonstration}
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.

And we were also asked to make ice cream, so I made Bailey's Icecream to go with it. Recipe was taken from book Ices - The Definitive Guide by Caroline Liddell & Robin Weir


Claire said...

Great job! I'm glad that the cake improved overnight. Splitting recipes with odd eggs is hard, isn't it!

Lisa Michelle said...

Very nice job - Kudos!

Angela @ A Spoonful of Sugar said...

Your cake looks lovely and that Baileys ice cream recipe is all kinds of wonderful, isn't it? I could happily make it every week :D

tina said...


Yes, I was undecided as to whether to use 2 or 3 eggs. Made the wrong choice, think it was a bit too many eggs!But at least it did improve overnight, so happy bunny!

Thanks Lisa Michelle.

Angela, thanks and yes the Baileys ice cream is heavenly, isn't it?

Michelle N said...

Well done, looks great!

Rosa's Yummy Yums said...

Very well done! Your cake and ice cream look gorgeous!



Aran said...

welcome to the db! great first challenge! congrats!

Anonymous said...

Pretty plating. Never thought to half the recipe. Very pretty.

tina said...

Thank you. Yes cos I thought a pound of chocolate was a wee bit too much!

tina said...

Aran, thank you. Love your blog!

tina said...

Thanks Michelle N and Rosa. Will try harder next month!

Anonymous said...

Ohhh Baileys...yum! Welcome to the daring bakers!

Jenny said...

I've heard that the cake just gets better. Bailey's ice cream sounds like the perfect pairing.

tina said...

Yes, the cake did get better the next day, it surprised me! Baileys ice cream is yum.