Saturday, February 28, 2009
Daring Bakers are all about flourless
he 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.
Flourless chocolate cake is a very dense dessert, consisting of just three ingredients - chocolate, eggs and butter. I frequently make one by Rose Levy Berenbaum which also has a little bit of sugar, and uses a different method. I have to say that I much prefer that one, and won't be making this one again, but it was fun to compare them.
For this challenge, I decided to use up some of the chocolate I already had. Since it was such an intensely chocolate cake, I decided that slightly spiced chocolate might be perfect. So, here's what I ended up using:
90 g Organic Meltdown Indian Spices
100 g Green & Black Maya Gold
100 g Green & Black 70%
100 g Green & Black 85%
60 g Green & Black Milk
I quickly decided to take advantage of the option to not make an ice cream. It's not that I don't like ice cream, or am scared of making my own - oh no, I love it! However, I don't really like ice cream with cake. I much prefer ice cream on its own, and cake with whipped cream. So, I decided to serve this cake with raspberry whipped cream. The raspberries worked really, really well with the subtle spicing in the cake. However, the cake itself was too chocolatey, too bitter and too dry.
The instructions said to bake the cake until the internal temperature was 60°C and suggested 25 minutes. Well, after 18, mine was at 64°C so I took it out at that point. This resulted in, sadly, a very dry cake. I wish I had used a thermometer from the beginning, but I didn't think the timing would be *so* off. Oh well - lesson learned!
Do go to the blogroll or the forums and check out what everyone else made!