Feb 28
2009

Daring to go flourless and machine free: Flourless Chocolate Cake and Vanilla Ice Cream

in Chocolate, Daring Bakers, Dessert, Recipes by Type

Aaaah, it’s nice to be able to participate in the Daring Bakers challenge again! This month’s task was very approachable, a nice way to ease back into cooking. We were asked to bake a flourless chocolate cake and to make our own ice cream as an accompaniment. The February 2009 challenge is hosted by Wendy of WMPE‘s blog and Dharm of Dad ~ Baker & Chef. 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.

The flourless chocolate cake is a cinch to pull together, and only consists of three ingredients: chocolate, butter, and eggs. With only three ingredients, you have to make sure that you love the chocolate you are using, because the cake ends up tasting just like the chocolate! I went with Callebaut’s Bittersweet Belgian Chocolate, because I’m a dark chocolate kind of gal. Plus, the darker the chocolate, the better it is for you, so the more you can eat, right? My logic is flawless, I know. The resulting cake is very dense and fudgy, with a slight crust on top (reminiscent of a brownie). Delish!
Although two ice cream recipes were provided, we could choose any flavor we wanted and any recipe. I’ve been eyeing a recipe from David Lebovitz for vanilla ice cream for months now, and decided that this challenge was the perfect excuse to pull it out and give it a go. I also decided to learn a new skill and try David Lebovitz’s method for making ice cream without a machine. This turned out to be surprisingly easy. I mixed up the ice cream as the recipe directed, then cooled the mixture by placing the mixing bowl in an ice bath, and then put it in the freezer, pulling it out every 30 minutes to vigorously stir it, breaking down any ice crystals that were forming so that it would remain smooth and creamy. The finished product was absolutely delicious. Usually I’m a chocolate ice cream connoisseur, but I was intrigued by this particular vanilla ice cream recipe because it uses two kinds of vanilla: a vanilla bean and vanilla extract.
David Leibovitz explains that this is because he finds they provide slightly different flavors that compliment each other. This was the best vanilla ice cream I’ve ever had–rich and creamy and full of flavor. I will definitely be making this again.


Chocolate Valentino

16 ounces (1 pound) (454 grams) of semisweet chocolate (or whatever your favorite chocolate is), 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.

{ 20 comments… read them below or add one }



Madeline and Family February 28, 2009 at 11:44 am

This will be so great to make for my family. There are a few of my family memebers that can’t have flour but love cake. I am exited to make this one for them. Great to see you back.

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Sophie February 28, 2009 at 12:26 pm

MMMMMM….looks really appetizing!!!! Love the ice cream!

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Rosa's Yummy Yums February 28, 2009 at 3:12 pm

Very well done! Really scrumptious looking!

Cheers,

Rosa

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HanamiGallery February 28, 2009 at 5:03 pm

OMG! these look so good! now i want to try to make some green tea ice cream to go with that chocolate cake! i think i really may try to make it tomorrow! it looks so good! thanx for the chocolate cake recipe. i was a little hesitant at first thinking “flourless cake?..?”, but it looks pretty good!!

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Fuji Nana February 28, 2009 at 6:00 pm

You’re saving me a piece for the next time I visit, right?

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Contamination February 28, 2009 at 9:46 pm

Those look really difficult to make.

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K and S February 28, 2009 at 10:31 pm

I’ve made his eggless version of vanilla ice cream and loved it! Your cake looks delicious!

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mamakd February 28, 2009 at 11:07 pm

Oh baby! Mr. Fuji, you are a lucky man! I am totally going to try that ice cream! I have been wanting a good recipe that doesn’t use a machine! Thank you!

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Netts Nook March 1, 2009 at 11:57 am

Your cake looks great can’t wait.Thanks you delicious.

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bittersweetblog March 1, 2009 at 12:46 pm

Lovely! I really am a vanilla-lover, so that ice cream with all of the beautiful flecks of real bean is calling my name!

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HanamiGallery March 1, 2009 at 3:36 pm

heh. i made the cake! i posted it on my blog. it turned out great!! thank you so much for the recipe! i really really appreciate it!

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Fuji Mama March 1, 2009 at 3:57 pm

HanamiGallery–I’m so glad to hear it turned out!

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Sweet Tooth March 1, 2009 at 4:20 pm

The ice cream sounds good and with such a plump looking vanilla bean it can only be delicious!

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Emily March 1, 2009 at 7:28 pm

My Dh’s best friend just found out he’s allergic to wheat and I have to be very careful of refined sugar, so this recipe just might make it into my new hall of fame! Yeah FujiMama!

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Bob March 1, 2009 at 10:20 pm

I love homemade ice cream with vanilla beans, it’s so good! I’m also intrigued by the no machine method, I’ll have to give it a try. It’s funny, I was just thinking about trying out flourless cake when all the DB posts started coming out. :)

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Jackie March 1, 2009 at 10:33 pm

Oh you are SOOO daring! Ice Cream in February?!? That’s brave! I wish I would have done this one but doing the ‘extras’ are just killing me now! I sure can’t wait to see you and the little fujis!

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Christina March 2, 2009 at 10:56 am

welcome back Fuji! I completely agree with your dark chocolate philosophy :) Your cake and ice cream looks great!

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Draffin Bears March 2, 2009 at 2:36 pm

The chocolate cake and ice cream look delicous and thanks for the recipe ~ I look forward to making these.

Vanilla beans are wonderful aren’t they ~ give such a wonderful flavour and taste.

Hugs
Carolyn

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Not Another Omnivore March 2, 2009 at 5:19 pm

Hmmm the vanilla info is interesting…I should look into reading more about that…

Great photos!

NAOmni

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Ingrid March 6, 2009 at 2:49 pm

Vanilla ice cream is my fave, the one you made sounds heavenly. I really need to dust off my ice cream maker!
~ingrid

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