Flourless Chocolate Cake with Vanilla Yogurt Homemade Ice-Cream
Chocolate and Vanilla , I think is one of the best flavor pairing ever… No doubt I was so excited to make this month DB’s challenge.
Very intense chocolate, need to be balance with some lightness, that’s why I choose yogurt ice-cream or frozen yogurt (whatever you call them) to accompany the cake.
The result was irresistible, even my 1,5 year old daughter couldn’t keep her hand off the plate while I took pictures, and the food fairy couldn’t stop staring at them 😉
I made the ice cream without ice cream machine (the David le Bovitz’s methode)
The February 2009 challenge is hosted by Wendy of wmpesblog(Arizona) and Dharm at Dad – Baker and Chef(Malaysia). 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.
Chocolate Valentino
Ingredients
- 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
Directions
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.
Vanilla Yogurt Homemade Ice-Cream
Recipe adapted from here
Ingredients
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 2 large eggs
- 2 1/2 cups milk
- 1 1/2 teaspoons vanilla
- 1 1/2 cups plain yogurt
Preparation
In a bowl whisk together sugar, cornstarch, salt, and eggs. In a heavy saucepan heat milk just to boiling and add to egg mixture in a stream, whisking. In pan cook custard over moderate heat, stirring constantly, until it comes to a simmer and simmer, stirring constantly, 2 minutes. Stir in vanilla s and chill custard until cold.
Stir in yogurt and freeze ice cream in an ice-cream maker. Ice cream may be made 3 days ahead.