Chocolate Valentino For Daring bakers : Feb 2009

Sorry I am late in posting my challenge though i completed this challenge well ahead of time . Unfortunately my Laptop is not working. SO i don't have the pictures to share but will update it soon.

The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef.
They 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.

The Cake is a flourless version with just three ingredients- Chocolate, butter and eggs.

The following is the cake recipe we had to follow-

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.

We were given two ice cream recipes , but also given the freedom to make our own. I tried making low fat version of strawberry icecream using 2 % milk . And it was a big disaster. So we finally had this cake with store bought low fat version of strawberry icecream :)

I made this cake on 14th feb to celebrate our 2nd valentine day together. We enjoyed it thoroughly . And I am sure to make this again and again.

Thanks to Dharm and Wendy for this simple but very yummy challenge.