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daring bakers, first post!
Feb. 28th, 2009 12:18 amThe 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
( Recipes below for Chocolate Valentino, Hazelnut Whipped Cream and Quick Caramel Topping )
The original recipe calls for the cake to be served with whipping cream. BUT the Daring Baker mods decided to make this more of a challenge and ask that we hand make Ice Cream. My house being the way it is meant that, while I own a pretty awesome automatic ice cream maker, I had nowhere to store the bowl (which needs to be frozen, used, then refrozen) in our freezers. Nowhere. :( Instead, I made a whipped cream with a little sugar and some hazelnut syrup, knowing the flavor goes well with chocolate and because I couldn't find any Bailey's Irish Cream (I'd been to a restaurant that did that and served it with their Guinness Chocolate Cake. Oh God. To die for). To add some more flavor levels, I also made a quick and dirty caramel sauce.
The cake tastes like the chocolate used in the recipe. In my house, everyone loves milk chocolate, though Cadbury UK spoiled me and made me hate American milk chocolate. So, in compromise, I used about 10 oz of milk chocolate and 6 oz of semi-sweet chocolate. This made the cake extremely sweet, as far as I'm concerned, and should I make it again, I'll probably cut back to half and half or balance more in favor of dark. The caramel and the whipped cream were sweetened as well, so it was a shock to this little diabetic's senses.
Because I don't celebrate holidays, it wasn't that big of a deal to ignore that a real Valentino is cut into a heart shape. But it bakes well in a 6x8 or a 7x7 pan, or a springform pan. I decided to go for cupcakes, and ended up putting the rest into a 6" round--no springform pans in my house as yet, but it's in the works. When it comes out ofthe oven, it may sink, but will look like a brownie on top and wet-fudgy in the middle.
( The Good, The Bad, and the Ugly )
Pictures! ( One day, I'll learn to take better pics )
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
( Recipes below for Chocolate Valentino, Hazelnut Whipped Cream and Quick Caramel Topping )
The original recipe calls for the cake to be served with whipping cream. BUT the Daring Baker mods decided to make this more of a challenge and ask that we hand make Ice Cream. My house being the way it is meant that, while I own a pretty awesome automatic ice cream maker, I had nowhere to store the bowl (which needs to be frozen, used, then refrozen) in our freezers. Nowhere. :( Instead, I made a whipped cream with a little sugar and some hazelnut syrup, knowing the flavor goes well with chocolate and because I couldn't find any Bailey's Irish Cream (I'd been to a restaurant that did that and served it with their Guinness Chocolate Cake. Oh God. To die for). To add some more flavor levels, I also made a quick and dirty caramel sauce.
The cake tastes like the chocolate used in the recipe. In my house, everyone loves milk chocolate, though Cadbury UK spoiled me and made me hate American milk chocolate. So, in compromise, I used about 10 oz of milk chocolate and 6 oz of semi-sweet chocolate. This made the cake extremely sweet, as far as I'm concerned, and should I make it again, I'll probably cut back to half and half or balance more in favor of dark. The caramel and the whipped cream were sweetened as well, so it was a shock to this little diabetic's senses.
Because I don't celebrate holidays, it wasn't that big of a deal to ignore that a real Valentino is cut into a heart shape. But it bakes well in a 6x8 or a 7x7 pan, or a springform pan. I decided to go for cupcakes, and ended up putting the rest into a 6" round--no springform pans in my house as yet, but it's in the works. When it comes out ofthe oven, it may sink, but will look like a brownie on top and wet-fudgy in the middle.
( The Good, The Bad, and the Ugly )
Pictures! ( One day, I'll learn to take better pics )
