I welcomed in my second chance to join the world's other daring bakers and experiment with chocolate. The timeless Flourless Chocolate Cake was something I've definitely wanted to try, since it's naturally gluten free. And, it showcases the taste of your favorite chocolate. Meaning - don't try the Flourless Chocolate Cake as a way to use up some weird chocolate you found in back of your cupboard. Get the good stuff!
I knew it would need something to go with it. I'm also wearing shorts as I type this. I'll be honest - I am sooo looking forward to spring! In just a week, we'll have daylight savings time, which will throw a wrench in my ability to stay late at work (and get the job done!) This is all because I'd rather go out in play in the sunny evening light. So, I thought, this calls for coconut! Delicate, toasted coconut.
To toast coconut: Sprinkle it in one layer on a baking sheet. Place in a 350 degree oven for 6-8 minutes until the coconut is a nice shade of...toasty!
Chocolate Valentino (Flourless Chocolate Cake), inspired by Malaysia’s “most flamboyant food ambassador,” Chef Wan. Recipe comes from Sweet Treats by Chef Wan.
16 ounces (1 pound) (454 grams) of milk chocolate, roughly chopped (I used my favorite grocery store milk chips. Seriously, I really did.)
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs, separated
1/4 cup unsweetened toasted coconut
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, grease your 7 ounce ramekins with shortening.
3. Separate the egg yolks from the egg whites and put into two medium bowls.
4. Whip the egg whites with your stand mixer until stiff peaks are formed (do not over-whip or the cake will be dry).
5. Set the egg whites aside. With the same beater, beat the egg yolks together.
6. Add the cooled chocolate to the egg yolks.
7. By hand, 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 ramekins, 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.
Since the cake will sink in the middle as it cools, it's the perfect stage for a big scoop of ice cream!
Toasted Coconut Ice Cream
Dairy Free and Without an Ice Cream Maker!
2 eggs
1 cup sugar
2 cups canned coconut milk
1/2 cup soy milk (sweetened vanilla is good)
1/4 cup unsweetened toasted coconut
In the stand mixer bowl, beat the 2 eggs until fluffy and foamy. Add sugar, coconut milk and soy milk. Pour into a freezer container. Freeze for 6 hours or until firm enough to scoop, beating it twice with a mixer (during the freezing process – to get smoother ice cream or else the ice cream will be icy and coarse). During the second beating, stir in toasted coconut.
By Using and Ice Cream Maker: Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker)
This, my friends, was fantastic!
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.
Your cake looks scrumptious! I loved the slice of Kiwi on top of your coconut ice cream, very Spring-like and tropical! :)...Which by the way, your coconut ice cream sounds amazing! What a great pairing...coconut and chocolate. Yum!
ReplyDeleteIt looks really good. I did this challenge too. But I can't eat eggs (allergic) so it was for my husband, who loved it :)
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