Chocolate Valentino Cake

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Chocolate valentino cake, marmalade & ginger icecream, mulberry syrup

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.

I’m a bit of a snob when it comes to chocolate; dark chocolate’s my favorite and it HAS to be 70% MINIMUM! I adore single estate chocolate for their unique flavors and prefer thin bars to thick, it tastes so much better. For me, chocolate must be consumed at body temperature for maximum yumminess.

I was thrilled when I found out about this months challenge. As a dedicated daring baker I was glad that it was relatively simple to previous challenges and was ideal for my busy month (moved house & started a new job).

To celebrate moving in with my boyfriend of 10yrs, I decided to make this super chocolaty cake. I decided to go for a very dark 81% cocoa content chocolate from Madagascar which is smooth & bitter with a fruity aftertaste. I had fun thinking up flavors for my ice-cream; initially I wanted a lapsang tea & honey flavor but was unable to find any, so I used earl grey instead. I adapted a recipe from Heston Blumenthal and used earl grey teabags in place of the vanilla pods & honey in place of the fructose. I also made marmalade & ginger ice-cream which paired nicely with the very bitter chocolate cake.

Here’s the recipes:
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
(I made a fifth of the cake which yielded 3 hear-shaped cookie cutter sized cakes + scraps)
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.

chocolate-valentines-cake-making1

Earl Grey & Honey Icecream
(Adaptation from Heston Blumenthal’s Vanilla Ice-cream)

2 Earl Grey teabags
400ml whole milk (or 240ml oat cream 160ml soy milk)
2 egg yolks
2 tbsp honey
1 tbsp skimmed milk powder

1. Put the teabags in a pan with the cream & milk and bring to the boil. Reduce the heat and simmer gently for 10mins. Transfer to a bowl and place over an ice bath until the liquid has cooled. Remove the teabags, squeezing out the excess liquid.
2. Meanwhile, whisk the egg yolks & honey for 5mins. Add the cooled liquid, whisking gently to combine. Whisk in the milk powder & return to a pan over a medium heat. Bring the mixture to 70C/160F and hold at this temperature for 10mnins. Cool the mixture over an icebath.
3. When completely cold, transfer the mixture to a covered container and mature in the fridge 8 – 24 hrs.
4. Place the container in the freezer and take out to stir every 30mins until it reaches a desired consistency (about 2hrs, so stir 4 times). Alternatively place mixture into an ice cream machine until it reaches -5C/23F.

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Earl grey & Honey icecream

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5 responses to “Chocolate Valentino Cake

  1. The mulberry syrup looks so beautiful on the plate! That said, what flavor marmalade did you use in your marmalade and ginger ice cream? Beautiful job all around!

  2. Great job! Your ice cream flavors look interesting! We had red bean ice cream from our local sushi shop and it was delicious… I would have never thought of earl grey tea or marmalade ice cream!

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