Saturday, February 28, 2009
Daring Bakers - A Valentino Cake for February
Well, it is that time of the month again – time to reveal the Daring Bakers challenge for February. 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.
A chocolate valentine cake sounded particularly exciting and also appropriate given that Valentines Day is in February. And as for ice cream, with having been in the smaller kitchen of our rented flat this summer, I haven’t used my ice cream maker as much as I think I will in future summers, so it was good to be able to use that as well.
The instructions for the chocolate cake were to use your favourite chocolate as this is essentially what the cake would end of tasting like. My favourite eating chocolate is actually dairy milk, but even though the instructions said you could use that, I think milk chocolate can be a bit too sweet in baking. So I ended up using Whittakers 72% chocolate. I also scaled the recipe back to 1/5th and made the cake in two small brioche moulds. With most of our kitchen gear packed up I haven’t got anything larger than a 6 inch round cake pan out and also, we didn’t need to be eating a whole cake!!
I really really love chocolate but I actually found the cake to be a bit strong for me. I wonder if it was because of the darkness of my chocolate. Maybe about 60% would have been not so strong. The cake is a flourless cake and is basically just melted chocolate butter, eggs and sugar. It is very much something you would have for pudding. That’s why the ice-cream went perfectly with it.
I didn’t make either of the ice-cream recipes offered in the challenge and instead used a David Lebowitz recipe for Philadelphia ice-cream. Philadelphia style ice-cream is really easy to make as you don’t have to make a custard before. In fact there are no eggs in at all – just cream, milk, sugar and flavouring – in this case, vanilla. I used half cream and half milk (low fat milk actually) and I was surprised by how creamy the ice-cream was for something that was relatively low in fat. I will definitely make this style again.
All in all this was a fun challenge to make, but for me it wasn’t overly challenging. See what the other Daring Bakers thought here.