DB: Flourless Choc Cake and Choc Chip Ice Cream

I was excited to see this months Daring Bakers Challenge: Flourless Chocolate Cake and and accompanying creamy item. I chose chocolate chip ice cream. 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 not going to lie, I was a little nervous about the ice cream. I've never made ice cream, and I don't have an ice cream machine. Actually, I think I made ice cream once or twice in grade school using one of those soccer ball ice maker things. It was, however, surprisingly easy, and considering how tasty it was I would make it again, and again, and again! The ice cream is slightly time consuming, so I would start by preparing the custard, and if you are lucky enough to have an ice cream maker, crank that baby up. If not, follow the handy instructions from Dave Lebovitz and you'll have fantastic ice cream like mine in a few short hours! I also used Mr. Lebovitz's vanilla ice cream recipe. Here are the chips in progress...

...and blended in for a treat! Look at all those chunks of chocolate!Once the ice cream was well on its way to freezing, I began the Valentino cake. It is so simple to put together, only has 3 ingredients, doesn't dirty too many dishes, and really tastes amazing! I used bittersweet chocolate and a square pan. It puffed up in the oven and sank a little bit while cooling, but held its shape nicely. The flavor was deep and rich, melt in your mouth texture, perfectly accented by the cool, vanilla ice cream.
I will definitely be making these recipes again. They are so elegant they could be for a special occasion, but no one will know how simple they really are to prepare! Yum, Yum! I can't wait to have another slice tomorrow! Please check out other interpretations from my fellow Daring Bakers!


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.