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  • Writer's pictureAmanda Davis

Daring Baker’s February Challenge – For the Love of Chocolate

Well, this is my first Daring Baker Challenge since I wasn’t able to participate last month due to my surgery.  This was the first group that I joined when I began blogging and I am really excited to get started with the cooking for this group.  What better month to pick to start as a Daring Baker than February – the month of love and all things chocolate?

This month the Daring Bakers have chosen to do a flourless chocolate cake (Chocolate Valentino) inspired by Chef Wan.  They have asked us to not only prepare the cake, but to also prepare a homemade ice cream recipe to be served with the cake.  Totally my excuse to buy the ice cream maker attachment for my trusty KitchenAid.  If I haven’t said how much I love my KitchenAid before, let me tell you now.  I LOVE that thing.  I only wish I could eat whatever I wanted to eat without worrying about gaining all the weight I lost back so that I could use it every single day. 

The 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.

Chocolate Valentino – Flourless Chocolate Cake Recipe from Sweet Treats by Chef Wan Preparation Time:  20 minutes

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

Preparation 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.

Wendy’s Ice Cream Recipe Vanilla Philadelphia Style Recipe Preparation Time:  5 minutes

Ingredients 2 cups of half and half 1 cup heavy cream 2/3 cup sugar Dash of salt 1 tablespoon of vanilla


Mix all ingredients together with a whisk

Refrigerate for 30 minutes or longer

Mix in your ice cream maker as directed.

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