Daring Bakers go Chocolate!

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.

This Chocolate Valentino cake is really a flourless chocolate cake. I have made this before, so this was not a challenge for me, but the real challenge for me was the ice cream. I have made a chocolate ice cream, but I am still skeptical about making ice cream.

I chose to make a peanut butter ice cream to go with this chocolate cake. I found the recipe for this ice cream from Diane's Dishes. It was fantastic! Nice and creamy, and peanut buttery! Is that even a word? If not, it is now! :)

The cake itself was wonderful too, nice and moist in the center. Oh, and very chocolaty!! Combine that with the PB ice cream and my taste buds think that they are in heaven! I can't wait to see what March brings us!

Chocolate Valentino
Preparation Time: 20 minutes

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.
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.

Peanut Butter Ice Cream

1 (18 oz) jar of creamy peanut butter
1 pint of heavy cream
1 pint of half and half
1 can of sweetened condensed milk

Mix all ingredients together in a medium pot over medium-low heat, until peanut butter is melted and all is combined. Let cool to room temp. You may need to stir occasionally so that the mixture doesn't separate. Once the mixture is cool, freeze according to your ice cream maker directions.