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 love flourless chocolate cakes. They are quick to make/bake, and deliciously sinful. Once you find a good recipe, you just keep using it. Then because of the daring bakers, I had to make this one---and now there's no looking back. This is the GEM of all recipes. It's simplicity of ingredients makes it pure goodness. Three ingredients are all it takes: Chocolate gives it flavor, butter gives it an intense moistness and the eggs give it texture.
I had just purchased a silicone pyramid mould and so I baked my cake in this shape in lieu of hearts. The dark chocolate couverturecake was served with vanilla ice cream and caramel sauce. I also wanted to play with some chocolate transfers so I covered one cake with pure chocolate.
This cake was so good I had to make it twice---the first didn't even get photographed!
16 oz (454 g) chocolate , roughly chopped
1/2 cup + 2 Tablespoons (146 g) unsalted butter
5 large eggs separated
1. Melt chocolate and butter on top of a double broiler, stirring often.
2. While chocolate is cooling, line your pan with parchment and butter.
3. Place whites in a bowl. Whip egg whites till stiff peaks form (do not over-whip or cake will be dry).
4. Beat yolks together in a different bowl. Add to cooled chocolate.
5. Fold in 1/3 of the egg whites into the chocolate mixture and follow with the remaining 2/3 whites. Fold until no whites remain without deflating the batter.
6. Pour batter into prepared pan 3/4 full and bake at 375F/190C
7. Bake for 25 minutes. Cool on a rack for 10 minutes and unmold.
VANILLA ICE CREAM adapted from David Lebovitz
1 cup whole milk
1/2 cup sugar
2 cups cream
1 vanilla bean split in half
6 egg yolks
1. Heat milk, sugar and 1 cup cream and vanilla bean. Remove from heat and let steep for 30 minutes.
2. Whisk egg yolks. Slowly add milk mixture to the yolks. Return to heat and stir until the custard coats the back of a spoon.
3. Place remaining 1 cup cream in a bowl and set a mesh strainer above it. Pour the egg mixture into the cream. Refrigerate and then freeze according to manufacturer's instruction.