Archive for the 'Daring Bakers' Category

flourless cake, two ways

Thursday, February 28th, 2008

flourlesscake_db_ptc1

For February’s Daring Bakers challenge, I went with a flourless chocolate cake with cardamom/kaffir lime infused ice cream and banana passion fruit sauce, sprinked with cacao nibs. I’ll admit not crazy about my presentation, but I really loved the flavor combination of cardamom, kaffir lime and passion fruit/banana…yum…The kaffir lime leaves were given to me from my sister in law’s Thai aunt. I’ve got a stash in the freezer that I’ve been wanting to incorporate into desserts.

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
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. {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.

I also had a gluten-free friend who was hosting a party, and since I had already cut out hearts for the challenge cake, I decided to try another flourless cake recipe. I thought the challenge cake came out a bit dense, but it was quite possibly due to my over-baking. At any rate, I tried the recipe for Williams Sonoma’s Flourless Chocolate torte. This one calls for rum, sugar and more eggs and while simply presented, I thought this one was more successful. And the booze couldn’t hurt.

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