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.
This month challenge was pretty exciting. Like most daring baker's member out there, I like chocolate, though I wouldn't consider myself as a chocoholic. The cake was very simple to make (with only three ingredients), and it was not really take long to make it. The result was a bit on the heavier side for me, that is why you need ice cream to help the cake go down smoothly through your throat, right?
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
- 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.
- 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 375F/190C
- Bake for 25 minutes until an instant read thermometer reads 140F/60C. Cool cake on a rack for 10 minutes then unmold.
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.
I didn't really use the recipe provided by the host for the ice cream. Instead I made my own hazelnut gelato. I hope to post recipe soon!
I didn't realize that I had questions on how I made the conical gelato. I made parchment paper mold, then made the gelato a little bit softer so that I can pipe it in to the conical paper mold. Freeze the gelato for at least 24 hours, mine was 48 hours. Even after being freeze that long, it was hard too prevent it from melting fast.