Recipe: chocolate valentino cake
daring bakers: we knead to bake, yo
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.
chocolate and butter
stirring in the egg yolks
This recipe is unbelievably simple as Daring Baker challenges go. But I tend to find elegance and beauty in simplicity. That is certainly true for this cake which involves three ingredients: chocolate, butter, and eggs. Nice. I used Callebaut for the chocolate in the cake as Dharm and Wendy instructed us to use a good quality chocolate because the flavor would be front and center in the cake.
ready to fold in the whites
into the flower pan
I accidentally over-beat the egg whites as I like to multitask and sometimes the KitchenAid mixer does its job a little too efficiently. I was worried that this would dry out my cake (I believe the texture was indeed compromised). Refusing to purchase a heart-shaped anything, I had a moment of clever thinking and grabbed my flower pan, which if cut into fourths, yields four hearts. It’s not that I don’t like hearts, but… I don’t like owning heart-shaped things because I don’t use them… because I don’t like them.
kaweah likes to hang out under the table when i bake or cook
the thermometer left a noticeable hole
Point is, I didn’t blow a dime on a heart-shaped pan just for a once a year themed baking event. Right. But the cake was not the only part of the challenge. Dharm and Wendy wanted us to pair it up with some ice cream! You know, to “lighten” the chocolate cake. Ah ha ha ha. I’ve been an ice cream-making fool ever since I got my grubby paws on the Ice Cream Bible. It’s not called the Ice Cream Bible (except in my house, it is). It’s Mr. Lebovitz’ The Perfect Scoop and I love it and I love David for writing it, because now I know what to do with all of those egg yolks after making macarons or buttercream frostings.
piping ice cream into the bombe molds
My in-laws were coming to visit the weekend after Valentine’s Day, so I thought the challenge would be a perfect dessert after dinner one night (and apparently, FIL thought it was a perfect brekkie the following morning). For the ice cream, I decided to employ my silicone bombe molds, which I *love* in an almost obsessive manner. [Edit: Bekah asked where I got these molds - these are gastroflex professional silicone molds and they ROCK. You can purchase them here.] I brushed shells of tempered dark chocolate, then I piped in vanilla bean ice cream right after it had churned in the ice cream machine so that it was still pretty soft. While that firmed up in the freezer, I baked some chocolate short dough rounds for the base. They spread way more than I anticipated, so while they were still hot, I cookie-cuttered them. Next I churned some coffee ice cream and piped that on top of the vanilla ice cream in the bombe molds. While the coffee ice cream was still soft, I pressed the short dough base on top (so it sticks). Then I let the bombes set in the freezer, but not before I smacked the molds on the counter to release any air bubbles. Of course, I realize now how utterly stupid that was since I basically cracked every top in the chocolate shell. *sigh*
chocolate short dough base
topping off the bombes
Next time I make the bombes, I am going to use chocolate and vanilla or chocolate and coffee because you can’t tell the difference between the coffee and vanilla – they are practically the same color. Still, it’s so fun to play with bombes! I have made a flourless chocolate cake before and while this one was nice, I still prefer the other recipe. But it’s always good to cut your teeth on new recipes to expand your repertoire or to at least learn. Be sure to check the glorious Daring Bakers Blogroll to see more chocolate and more ice cream from this month’s challenge. Thanks to Dharm and Wendy for hosting this month!
a heart and a bombe
vanilla bean and coffee ice cream bombe (although it’s hard to discern)
Chocolate Valentino Cake
from Sweet Treats by Chef Wan
1 lb. semisweet chocolate, roughly chopped
4 oz. plus 1 oz. 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 375°F/190°C. Bake for 25 minutes until an instant read thermometer reads 140°F/60°C. 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. Cool cake on a rack for 10 minutes then unmold.
chocolate short dough
for the base of the bombes (you’ll have a lot leftover, so freeze it)
5.6 oz. flour
1 oz. unsweetened cocoa powder
1/2 tsp salt
6 oz. unsalted butter, softened, but still cool
5.25 oz. powdered sugar
1 tsp vanilla extract
1 large egg, room temperature
Sift four, cocoa, and salt together in medium bowl. Beat butter on low speed with KitchenAid stand mixer until smooth (about 1 minute). Add the egg and vanilla to the butter and beat on low until combined (scrape down sides). Add the powdered sugar and ix on low for 30 seconds. Scrape down sides. Add flour mixture and mix on low until just combined, about 15 seconds. Remove dough from bowl and wrap in plastic. Chill for at least 4 hours. It can keep in the refrigerator for up to 3 days or in the freezer for up to a month. When ready to use, press dough into pan or roll it between plastic or parchment. It should be about 1/4 inch in thickneess. If baking in pans, line shell with parchment and pie weights. Bake at 350°F for 15-18 minutes (less time if small), remove pie weights and parchment. Return to oven and bake 6-10 minutes. For the rounds I made, I baked them for 8-10 minutes then removed them and cut them into shape.