Saturday, February 28, 2009

Happy Valentine

Take Heart

For the Love of Chocolate - Daring Bakers’ February 2009 Challenge

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.

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
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 or 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.

Dharm's Ice Cream Recipe
Classic Vanilla Ice Cream
Preparation Time: 30 minutes

Recipe comes from the Ice Cream Book by Joanna Farrow and Sara Lewis (tested modifications and notes in parentheses by Dharm)

1 Vanilla Pod (or substitute with vanilla extract)
300ml / ½ pint / 1 ¼ cups Semi Skimmed Milk – in the U.S. this is 2% fat (or use fresh full fat milk that is pasteurised and homogenised {as opposed to canned or powdered}). Dharm used whole milk.
4 large egg yolks
75g / 3oz / 6 tbsp caster sugar {superfine sugar can be achieved in a food processor or use regular granulated sugar}
5ml / 1 tsp corn flour {cornstarch}
300ml / ½ pint / 1 ¼ cups Double Cream (48% butter fat) {in the U.S. heavy cream is 37% fat)
{you can easily increase your cream's fat content by heating 1/4 cup of heavy cream with 3 Tbs of butter until melted - cool to room temperature and add to the heavy cream as soon as whisk marks appear in the cream, in a slow steady stream, with the mixer on low speed. Raise speed and continue whipping the cream) or use heavy cream the difference will be in the creaminess of the ice cream.

1. Using a small knife slit the vanilla pod lengthways. Pour the 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
Lift the vanilla pod up. Holding it over the pan, 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.
2. Whisk the egg yolks, sugar and corn-flour in a bowl until the mixture is thick and foamy. 3. Gradually pour in the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle hear, stirring all the time
4. When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill.
5. By Hand: Whip the 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)
By Using and Ice Cream Maker: Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker)

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.

Flourless Chocolate Cake with Berry Sorbet

Flourless Chocolate Cake with home made Vanilla Ice Cream

I made the cake and started on the Vanilla Ice cream, then the Berry Sorbet

Yum Yum....
Berries Sorbet
5 cups of mixed fresh or frozen strawberries and rasberries
1 cup of syrup (1cup sugar ,1/2 cup water, juice of half a lemon)
I used frozen berries , and blend everything in a blender, and froze them
if you are using fresh berries, blend them with the syrup , freeze for couple hours then blend them again , and freeze back.
Healthy , tasty and guilt free


Rachael said...

yum yum indeed. i love all things chocolate + this looks divine. i am bookmarking this recipe for sure!

stopping by from SITS to welcome you to the community, we are so glad you joined. you will love it!

Anzj said...

I sure like those sprinkles on top.

sandy said...


I came by from SITS to welcome you to the SITStahood! It's nice to have you as part of our group:0)

Julie said...

Just beautiful..I would be willing to test that out for you. Welcome to the SITS community.

Arlette said...

Hello Ladies,

Thanks very much, you are most welcome to taste everything, any time, come over...we will have a feast....
thanks again and I am glad that I joined this lovely and supportive group

Jude said...

Love the last photo mid enjoyment. That is one fine mess I wouldn't mind getting into :)

angi_b72 said...

Welcome to SITS!!

AP said...

oh wow!! that looks amazing!! I am adding you to my fav blogs!!
welcome to SITS

Eudea-Mamia said...

I think I just gained 3 pounds. Incredible yummies!!!

Welcome to SiTS! Em

Lisa Michelle said...

What gorgeous and fun presentations! Excellent work!

K said...

My goodness all that sweet stuff looks great!

Welcome to SITS!

Amy said...

Berry sorbet sounds lovely - great job on the challenge!

Joy said...

Looks wonderful!

Welcome to SITS!

Arlette said...

Thank you very much Ladies,
so nice of you to visit and leave
sweet comments

Elra said...

OMG, this is the happiest chocolate cake I've seen around. Well done on this month challenge.

Audax Artifex said...

What a great cake this is - fab photos - I like the idea of berry sorbet with the ice cream. Great job on this challenge. Yours from Australia Audax

Mrs. Jelly Belly said...

Oh boy, am I ever getting hungry! Looks fantastic!

Dropping by to welcome you to SITS!

Rosa's Yummy Yums said...

Nice presentation! You did a great job here! Your ice cream and cake look delicious!



Rhea said...

ummm, YUM!

I'm with the SITS Welcome Wagon! I've been a follower and supporter of SITS since it started, and I've read so many fun blogs, met so many amazing women. It's a really great online community. Welcome aboard!

Ally said...

I love your presentations, very pretty! Fabulous job!

Olga said...

I really like the idea of the fruit sorbet: definitely offsets the sweetness and richness of the cake.

Jen said...

Oh I am so loving your blog and drooling, yes there is lots of drool! YUM!

I will try to keep it clean when I stop by again.

Welcome to SITS>

Arlette said...

Oh ladies,
I feel so bad now, that I didn't invite you all to the party...
don't worry we can arrange another one and you will indulge in yummy tasting

thanks for stopping by and leaving nice comments

Lisa M said...

My mouth is now watering. Those pictures look delicious! Thanks for the recipes on your site!I can't wait to try one of them.

Dropping in from the Welcomista crew to leave a great big welcome from SITS!

greedygrace said...

Major Yumminess!

Welcome to SITS!

Zita said...

Wow... the berry sorbet looks scrumptious :)

jillian said...

Looks great! Your berry sorbet sounds so good!

MAG said...

Kifik Arlette? What a yummy recipe! Wow :) I really like your blog.

Arlette said...

Thank you very much ladies
for your sweet comments
I am honored to be part of your team

Clumbsy Cookie said...

It looks like you had some fun decorating the plates! Well done!

Aubrey said...

Another one coming over from SITS to welcome you! I hope you enjoy it as much as I do!!