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


  • 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.


Vanilla Yogurt Homemade Ice-Cream

Recipe adapted from here


  • 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


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.

  1. Very pretty! A great ice cream! Well done!



  2. Your cake and frozen yogurt look divine and I love the little food fairy. Too cute!

  3. This looks simply delicious! Love the fairy who is surveying it all! 🙂

    • kat
    • February 28th, 2009

    Your cake came out beautiful & good for you making the ice cream without an ice cream maker!

  4. I love the way you presented it…so cute 🙂

  5. Love frozen yogurt!I can only imagine how tasty it was with the chocolate cake.
    Your pics are too cute!

  6. Mmm, your cake looks wonderful! I love the frozen yogurt too =D!!

  7. Aw, very cute pictures here– I see a very small little one enjoyed this! :o)

  8. So cute your girl’s little arm in the picture! I bet your ice cream worked really well with the density of the cake!

  9. 100% adorable.
    I bet it tasted fabulous!

  10. Great idea to pair it with yogurt ice cream! Wish I had thought of it, my ice cream totally overwhelmed the cake =P

  11. How cute! Thanks for your comment 🙂

  12. Well done! I like that you filled the space left from the heart cut out with cream. It is beautiful.

  13. Your pics are lovely ! I’m a fanatic of yogurt Icea-cream since I’ve been in the States some years ago.
    Those association with chocolate must be delicious !
    have a nice sunday,

    Bea (from France)

  14. yumm.. fro yo. What a nice compliment to the cake. Love the cut out heart. I made something similar, but I haven’t had the time to publish mine yet. Gorgeous Zita =)

  15. It’s beautiful Zita. Love the yogurt ice-cream pairing…& the sweet little hand with the spoon! xoxoxo

    • Mike
    • March 2nd, 2009

    Just passing by.Btw, you website have great content!

    Don’t pay for your electricity any longer…
    Instead, the power company will pay YOU!

  16. Very Cute and little your little girl’s hand and the angle all so cute..
    thanks for sharing

    • Jo
    • March 3rd, 2009

    Great job on your challenge and very cute presentation.

    • Y
    • March 5th, 2009

    What a cute presentation!

  17. I’ve already bookmarked this recipe because Chef Wan’s my Homie, and it’s great that he’s getting some global recognition. The ice cream sounds nice 🙂

  1. February 28th, 2009

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