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.
I made the flourless chocolate cake part of the challenge twice. The first time, I used Nestle milk chocolate chips and baked them as cupcakes to be served alongside the gluten free cupcakes for Tartlet 4′s preschool party. They were very good, despite lacking the strong chocolate flavor. I piped a little whipped cream in the center and topped them with the same orange buttercream frosting I used for the other cupcakes. They were quite popular.
The second time around I used Scharffen Berger chocolate, combining 62% and 70% cacao, and I baked these in heart shaped molds. I think I overbaked this batch slight as they were a little drier than I would have liked, but the flavor was very good.
The second part of the challenge was a bit more involved for us. And here I include The Husband. Last fall he went to an auction and picked up an ice cream maker for $1, more interested in the motor the guy had innovatively installed than in the ice cream maker itself. It is a White Mountain 6 qt hand crank but had been left in a garage for years, leaving the bucket quite dry. It leaked like a sieve so The Husband sat outside cranking that thing for 2 hrs, eventually putting on his insulated coveralls when the snow flurries started. It still wasn’t solid, so we left it outside overnight (25 F) and the next morning he and Tartlet 1 put it in containers to freeze. After a few hours in the freezer, it became firm.
Because I was using a 6 qt freezer, I didn’t follow either of the recipes given in the challenge but modified one I found online. It is soooo rich and creamy! The Tartlets are certain we should never buy ice cream again but only make it. The good news is the bucket finally seems to have absorbed enough water to no longer leak so it should work faster next time!
Thanks to Wendy and Dharm for a fun and tasty challenge! Recipes after the jump.
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.
6 Qt Vanilla Ice Cream Recipe
6 c. whole milk
3 vanilla beans, split and scraped
4 c. sugar
2 qt. heavy cream
1 qt. half and half
9 eggs, beaten
In a heavy pan, warm the milk and vanilla beans. Add the sugar, cream, and half and half and continue to heat and stir frequently, but do not allow it to come to a boil. In a separate bowl, beat the eggs well. Add a cup of the hot milk mixture to the egg and whisk. Pour the egg mixture into the milk mixture and continue to heat until it reaches 170 F, stirring constantly. Cool.
Pour into ice cream freezer and make according to freezer instructions.