I was meant to post this yesterday, but I have been sick (again) and it slipped my mind! I made this months Daring Bakers dessert for Valentines Day earlier in the month. I decided to go with mini versions as I found a heart shaped muffin form in my cupboard and thought it would be perfect… and then I found a heart shaped ice cube tray for the ice cream as well! It was delicious and pretty simple to make, with only 3 ingredients in the cake… and that is about all I can think of to write at the moment as my brain is a bit foggy from cold & flu tablets!
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 two versions of this cake, a dark chocolate version and a white chocolate & macadamia nut version. I scaled down the recipe for both so that I didn’t end up with too much cake. Since there are only 3 ingredients it is easy to scale down, just use the measurements below.
182g chocolate, 58g butter, 2 eggs
272g chocolate, 88g butter, 3 eggs
364g chocolate, 116g butter, 4 eggs
454g chocolate, 156g butter, 5 eggs
Put chocolate & 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. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment. 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. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 190C. Bake for 25 minutes or until an instant read thermometer reads 60C. Cool cake on a rack for 10 minutes then unmold.
Raspberry Vanilla Ice Cream
This was a bit of a problem for me as I don’t have an ice cream maker and I also didn’t leave myself much freezing time as I started cooking late! Freezing some of it in the ice cube mould did help it freeze quicker though. I added raspberries to my ice cream because I had some in my freezer and thought the pink would go nicely with the theme.
I made a raspberry syrup by heating 300g raspberries & 125g caster sugar in a saucepan until the sugar was dissolved, mashing the berries a bit as it heated. I then added half of this to the ice cream mixture and used the other half as a sauce over the whole dessert.
For the ice cream, slit 1 vanilla pod lengthways. Pour 300ml milk into a heavy based saucepan, add the vanilla pod and bring to the boil. Remove from heat and leave for 15 minutes to allow the flavours to infuse. Scrape the black seeds out of the pod with a small knife so that they fall back into the milk. Set the vanilla pod aside and bring the milk back to the boil.
Whisk 4 large egg yolks, 75g caster sugar & 1tsp corn-flour in a bowl until the mixture is thick and foamy. Gradually pour in the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle heat, stirring all the time. When the custard thickens and is smooth, pour it back into the bowl and add half of the raspberry mixture. Cool it then chill.
Whip 300ml heavy cream until it has thickened but still falls from a spoon. Fold it into the custard and pour into a plastic tub or similar freeze-proof container. Freeze for 6 hours or until firm enough to scoop, beating it twice (during the freezing process – to get smoother ice cream or else the ice cream will be icy and coarse)