Chocolate, booze and icecream-February DB Challenge

Chocolate, booze and icecream-February DB Challenge

February 25, 2009 de Anda - 8 Comments

It is time again to show off our masterpieces for the monthly DB challenge, but this month, even if I baked it some time ago, I did not get to write the post but at the last moment. So it will be short.

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.

I had in mind all kind of variants, but I went with small cakes topped with mint Baileys cream and a scoop of sour cherry ice cream.

For the cake
Chocolate Valentino
Preparation Time: 20 minutes
16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
Β½ 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.

For the Mint Bailey cream

120gr mascarpone
20gr powdered sugar
60 ml Mint Bailey
75 g whipping cream

Mix mascarpone and sugar until creamy and smooth. Then add the booze and the whipped cream.

For the ice cream

500 ml whole milk
6 egg yolks
150 g brown sugar (you can use more, as the initial recipe required 200 g)
250 g whipped cream
1 vanilla bean
sour cherries (as much as you like, I even tried it 1:1 ratio with the vanilla ice cream and it is great)

Bring the milk and vanilla bean to a boil. Take off the heat, cover and let it sit for 20-30 minutes. In the meantime, whisk the yolks and the sugar.
Reheat the milk, and pour it over the yolks in a steady stream to temper them. Place on low heat and bring the mixture to 73-74 degrees C (it should not go over this as the eggs will scramble). Place the mixture on an ice bath, scrape the vanilla bean.
When cool enough, mix in the cream. Place in the refrigerator.
Puree your fruit with some sugar (depending on your taste and on the tartness of your fruit). Mix the fruit and the ice cream and churn it in your ice cream machine. If you do not have a machine, place it in the freezer, but mix it every hour or so to have a creamier ice cream.