Chocolate Valentino for the Daring Bakers ( Feb’09)

by Sunita on February 28, 2009

The year had just begun and the second month has drawn to a close already. Nearly half way into this month, and we had to rush off on an unexpected trip to India for about ten days. When the Daring bakers challenge for February was announced, it couldn’t have pleased me more… it was chocolate all the way. But, with a very busy month,I finally got down to completing the challenge just yesterday and I’m typing this after enjoying it today as our after – lunch dessert.

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.

Flourless chocolate cake with Greek yogurt, banana, and chocolate chips ice cream

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.

What I did-

  • I halved the recipe and baked four small cakes in ramekins. The top was just as it was mentioned…dry, but the cakes were moist and fudgy inside.
  • I used dark chocolate ( 75% cocoa) and the cakes had an intense flavour.

The recipe was fairly straightforward and I did not face any hiccups. It was mentioned that the cake sinks a little on cooling, but mine showed no such signs. Was it a good or bad thing?? I cut off the raised tops and plated them upside down.

We were given two ice cream recipes , but also  given the freedom to make our own. I made some Greek yogurt, banana and chocolate chip ice cream to go with the cakes.

Whats’s needed-

2 ripe bananas, mashed
500 gms of Greek yogurt
4 tblsp of honey
1/2 tsp vanilla essence
a handful of dark chocolate chips

How to-

  1. Except the chocolate chips, place all the rest of the ingredients in a food processor and process till smooth.
  2. Transfer to a plastic freeze proof container, cover and freeze till half set ( took about an hour in my freezer).
  3. Return the contents to the food processor and process again. Return to the container and freeze again till half frozen. Repeat this step one more time.
  4. After the third time, process again and mix in the chocolate chips. Cover and return to the freezer till completely set.
  5. Remove from the freezer a few mintes before serving.

The dark and intense flavour of the cake went very well with the simple flavours of the ice cream. As we had been warned, the cake tasted exactly like the chocolate I used. For quite a while now, as I have been mostly using dark chocolate in my recipes that call for chocolate, the kids seem to have acquired a taste for it too.  “Absolutely gorgeous!”, exclaimed Rengoni, as soon as she dig into the cake. Agastya followed suit too, and didn’t mind the intense flavour at all.

As for me, I loved it, and I’m sure Dinesh would have loved it too ( will make it again when you’re back, that’s a promise).  The cakes were very rich. So, inspite of the already small sizes, we just had a piece each from one…can’t wait for dinner now ;-)

Thanks to Dharm and Wendy for this simple but very yummy challenge; I’m sure to repeat this again.

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{ 40 comments… read them below or add one }

1 Shirley February 28, 2009 at 4:05 pm

Yours looks so beautiful! Bananas and chocolate are one of my favorite pairings.

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2 Linsey February 28, 2009 at 4:08 pm

I’m not much of an ice cream for breakfast girl, but I would definitely consider your ice cream for that first. Beautiful job with the write up, the challenge, and the photos look great! I love the natural lighting you have used. Great work!

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3 Mandie February 28, 2009 at 4:11 pm

Great job! Looks delicious!

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4 Lisa February 28, 2009 at 4:16 pm

Serious talent here! How did you get that drizzle so perfect? I’m in awe, as I drool over the Greek yogurt-banana -chocolate chip ice cream. So creative – stunning presenatation and photos too! Phenomenal job!

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5 Meeta February 28, 2009 at 4:38 pm

this was insanely intense and good. love your ice cream flavor sunita. well done!

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6 Tina February 28, 2009 at 4:40 pm

I am obsessed with ice cream and your’s sounds like heaven! I am definitely going to try it out.
Also, your pictures are beautiful. Excellent job!

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7 Gretchen Noelle February 28, 2009 at 5:03 pm

Lovely presentation and what delicious sounding ice cream to go along with it!

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8 Chickiedoodle February 28, 2009 at 5:19 pm

Your ice cream looks and sounds irresistible!

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9 Jillian February 28, 2009 at 5:19 pm

Beautiful presentation, and I like your flavor pairing!

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10 rachel February 28, 2009 at 5:21 pm

Gorgeous as always..I had fun doing this challenge as well…Great icecream flavour too.

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11 arlene February 28, 2009 at 5:53 pm

Gorgeous photos! Nice work.

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12 indosungod February 28, 2009 at 5:59 pm

I want a taste of your ice cream. Just lovely and the cake beautiful.

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13 Audax Artifex February 28, 2009 at 6:17 pm

What a wonderful last photo you have posted. Yes this is one excellent cake and only a small piece is needed I used 95% cocoa and still all my guests loved it! Really like the ice-cream recipe I must try it. Great job on this challenge- yours Audax

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14 Kitchen M February 28, 2009 at 6:19 pm

How cute!
So, was your ice cream more like frozen yogurt?
It sounds tasty and healthy!

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15 CurryLeaf February 28, 2009 at 6:35 pm

Tooooooo beautiful.Love the mini cakes.too perfect.

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16 Namratha February 28, 2009 at 6:49 pm

Loved your ice-cream flavour Sunita, well done!

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17 Aran February 28, 2009 at 7:23 pm

sunita, these are beautiful!

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18 Mishmash! February 28, 2009 at 7:45 pm

I truly admire your patience…bake a cake, make ice cream and then decorate your plate too…and then all that time for clicking!!! Salutes! :)

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19 MyKitchenInHalfCups February 28, 2009 at 8:19 pm

Sunita that is insanely fantastic plating! Beautiful job.

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20 snooky doodle February 28, 2009 at 8:53 pm

I ve seen this cake in many blogs and it looks delicious. Nice photo. The ice cream you made is really interesting Nice flavours :)

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21 Rosa February 28, 2009 at 9:05 pm

Fantastic! I love that scrumptious combo! Your dessert and presentation are perfect!

Cheers,

Rosa

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22 farida February 28, 2009 at 9:12 pm

I just opened your blog to leave you a comment, when I received yours on mine:)

Your cake looks absolutely decadent. Love the little hearts you made. Beautiful presentation.

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23 Spike February 28, 2009 at 10:34 pm

I love the flavors for the yogurt, sounds like it would be perfect with this cake!

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24 Claire February 28, 2009 at 11:47 pm

Yum! That ice cream sounds delicious and the last picture (with the spoon) makes me want to PICK UP the spoon and eat!

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25 Jude March 1, 2009 at 12:09 am

Cute presentation! I’ll make single serving cakes the next time I make this.

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26 Medhaa March 1, 2009 at 4:53 am

lovely cakes. lovethe icecream too

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27 Aparna March 1, 2009 at 6:13 am

That’s a most interesting and unusual ice-cream/ frozen yogurt flavour, Sunita.
And your cake and ice-cream pictures are gorgeous.
Hope you had a good trip to India.

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28 Teenie March 1, 2009 at 6:18 am

Your presentation and photography are so professional and beautiful. Nice job!

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29 Madhumathi March 1, 2009 at 11:04 am

The cake looks simply delicious!!

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30 Sunita March 1, 2009 at 1:09 pm

All,

Thanks for your lovely comments. The cake was probably the fastest and easiest for any DB challenge that I’ve attempted so far, but was really rich and decadent. We all loved it. And the ice cream, which, was more like frozen yogurt, was very tasty too and perfectly complemented the intense flavours of the cake.

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31 Michelle March 1, 2009 at 5:57 pm

Beautiful, Sunita! Lovely presentation!

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32 Soma March 1, 2009 at 6:05 pm

So beautiful.. that cute little heart. Love ur chocie of icecream.

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33 Hélène March 1, 2009 at 8:18 pm

I enjoyed looking at your beautiful pictures.

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34 asti March 2, 2009 at 4:52 am

Stunning! your presentation is flawless, so are your photos. Very interesting flavours for the ice cream. Yumm

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35 JennyBakes March 2, 2009 at 4:26 pm

The frozen yogurt sounds delicious, and the cakes look perfect.

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36 Hillary March 2, 2009 at 10:16 pm

This is an adorable cake! You did a great job with this DB challenge.

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37 Shelly March 2, 2009 at 11:49 pm

Wonderful presentation and plating! Your ice cream sounds really good as well.

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38 Nirmala March 3, 2009 at 6:32 am

Sunita thy were looking wonderful. I have made David Lebovitz’s florless choc cake quiet a number of times and enjoyed every time. Need to try this too as the mixing of eggs there is without separating them. The icecream looks gorgeous with the cakes!

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39 jo March 4, 2009 at 6:30 am

Very well done and great job on your challenge.

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40 clumbsycookie March 4, 2009 at 4:12 pm

I love that last picture! Your ice cream sounds just amazing!

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