Last week, Michael and I had our first make-your-own sushi house warming party to celebrate our new flat in Kentish Town. It was a potluck, and we provided sushi fixings and lots of tempura. Much fun was had, and our place was definitely warmed.
But the best part was the dessert, which was my Daring Bakers challenge for the month.
My good friend Alyssa was staying with us at the time, so I had help in the kitchen, too! We made our flourless chocolate cake with half milk and half dark chocolate, and used a delicious, custardy Donna Hay recipe for the ice cream. We served it all with maple stewed rhubarb - the first of the season! - and everyone dug in. Another friend had brought lots of fruit to the potluck, so that paired nicely with the whole thing.
Delicious!
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.
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Chocolate Valentino
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. {link of folding demonstration}
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.
Donna Hay's Vanilla Ice Cream
From Donna Hay's Modern Classics Book 2.
1 cup milk
2 cups cream
1 vanilla bean, split and scraped
6 egg yolks
2/3 cup caster sugar
1. Heat the milk, cream, and vanilla in a saucepan over medium heat until hot but not boiling. Remove from heat and set aside.
2. Place egg yolks and sugar in a bowl and whisk until light and thick. Remove vanilla bean from milk mixture and slowly pour over the egg mixture, whisking well.
3. Pour the mixture back into the saucepan and heat over low heat, stirring, until thick and coats the back of a spoon. Set aside and cool before putting into an ice cream maker or:
- Put it into a bowl and cover. Freeze for three to four hours, removing the bowl every hour to mix or whisk it into a smooth creamy texture. Allow to set but soften a bit before serving.
Maple Stewed Rhubarb
2 cups fresh, chopped rhubarb
1/4 cup maple syrup
1 tbsp. butter
1. Heat butter in a saucepan and tumble in rhubabr. Cook until soft, and then pour over the maple syrup. Allow to soften and then serve it up.
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