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.

When I first saw this february challenge I knew it was perfect for me and perfect for Valentines day.   A flour less chocolate cake, seriously? I had never heard of this and I was immediately intrigued.  To top it off  with a super easy and super yummy ice cream recipe.  This cake is so simple three ingredients and so rich and smooth it just melts in your mouth.  And the super creamy slightly sweet ice cream matches perfectly with the cake.

Ingredients: 16 ounces of semisweet chocolate, roughly chopped, ½ cup (1 stick) plus 2 tablespoons of unsalted butter, 5 large eggs separated

Roughly chop chocolate, I choose to use 8 oz semi sweet, 4 oz milk, and 4 oz 60 % cacao chocolates

Create a double boiler uses a pan with an 1 1/2 of water and a glass bowl sitting on top, be sure the water doesn’t touch the bowl

add chopped chocolate and butter, slowly stirring till melted completely- set aside to cool

separate 5 eggs, and beat egg whites until soft peaks

Slightly beat egg yolks and add to cooled chocolate

Slowly fold in egg whites and add to baking dish

Bake @ 375 for 25 minutes until top looks like a brownie and toothpick will appear wet

While cake is baking start on ice cream

Ingredients: 2 cups  of half and half (1 cup of heavy cream and 1 cup of whole, full fat milk), 1 cup heavy cream , 2/3 cup sugar, Dash of salt, 1tablespoon of vanilla

I used 1 cup whole milk, and 2 cups heavy cream and poured into a large pitcher

Add 2/3 cup sugar, pinch of salt and 1 T vanilla

Blend with immersion blender or stir till sugar is dissolved

Pour into ice cream maker and set maker till the ice cream has formed, freeze for at least 1 hour before serving

Serve to your sweetie and enjoy!

Print This Recipe

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.

Print This Recipe

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.