This month’s Daring Bakers challenge was exciting. For not only was it chocolate based, it only had 3 ingredients. Yes seriously. Of course I’m not counting the ice cream part. They wouldn’t let us get away with something so simple. But even give this head start of sorts, I still waited til the last week to do this. I’m not usually a procrastinator, indeed I prefer to get things done earlier than waiting and dreading for something. Call me a Peeling-Off-The-Bandaid-Quickly kind of person. I was the one that handed in University papers early (although conversely I sometimes show up 5-10 minutes late to things). It’s probably because I like planning, in fact my husband told me that I was recently talking in my sleep where I impatiently issued him instructions on how to organise and move plants. Yes that’s what my dreams are made of. Hardly hot stuff wouldn’t you say?
But I digress, the cake itself is incredibly moist – most flourless cakes are, but this one contains no almond meal as well as no flour. So the look suffers a little in that is sinks and forms a crater. And for someone that loves the look of a cake as much as the taste, this dismayed me a little. I paced around the house clucking like an anxious Type A personality chicken. What do I do? The plans I had to decorate it were awry. It was too sunken. Then I flicked through Gordon Ramsay’s 3 Star Chef cookbook and combined two decorative touches I saw on the pages. **Sigh** “No Chicken Little,” I said to myself, “The Sky is not falling”.
I’d like to tell you that I reduced some plum juice to a syrup but I took the lazy option and used jam mixed with water to create the pools which gave me a good flavour, without little effort. The biscuits on top I bought from Aldi, which I buy every year for Valentines Day. I did mention that we had to make an ice cream to go along with it, and I had originally intended for an Apricot sorbet (it would have matched the decorations I had in mine before I realised that it was a sunken cake) but instead I used a Cafe Au Lait Ice Cream I had made previously. And whilst it didn’t turn out as I’d originally hoped, the proof as they say is in the tasting. It is a wonderfully gooey cake, like a gorgeous soft nut free brownie.
As for my plans, we’re off to New Zealand’s South Island for our 3rd Wedding Anniversary. I shall of course have internet access and I look forward to reporting back on all that is wonderful, good and foody in the Land of the Long White Cloud.
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.
To see other Daring Baker’s creations, click here
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.
Cafe Au Lait Ice Cream
- 1.5 cups full cream milk
- 1.5 cups cream
- 1/2 cup caster/granulated sugar
- 1/3 cup brown sugar
- 3 teaspoons instant coffee powder
1. Whisk all ingredients in a bowl until the sugar is dissolved (you can also do this with an electric mixer but it doesn’t take that long by hand).
2. Place in ice cream machine to churn until a soft serve consistency and then freeze until firm.
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77 Comments | Add your own
Beautiful job! I was a bit dismayed by how much mine sunk too – not quite as pretty that way, is it? But I’m a sucker for cafe au lait ice cream, so that combo sounds fabulous!
OMG this is gorgeous! What lovely presentation!
Food as Art. Just love it!
Ohh Lorraine it looks so elegant and luxurious… mmmmm irresistible tasty..cafe au lait ice cream – all sweetness!
A glorious cake that I must stumble at stumbleupon
Wow, this is just gorgeous! You are very talented, I don’t think I could pull something like this off.
Lorraine, that chocolate cake looks like it belongs in a 5 star restaurant. Just stunning and great photos!
This looks brilliant! And I hope you and Mr NQN have a wonderful time in Kiwiland (aka my other other home)
Mmm.. the cake looks scrumptious and what a gorgeous presentation. I love those hearts on top.
wow what a nice cake and really nice presentation. I love the decoration matching on the plate and the hearts on top
this cake must be delicious with only a few ingresdients 
yummy!!
Looks amazing! Love the simplicity.
Reminds me that I really should join Daring Bakers, what a great challenge!
Have a great time in NZ.
This looks absolutely delicious! I love that you used the cafe au lait instead! Beautiful
Very pretty!!!
Rock on the Aldi biscuits!
x
Nicely done. Judging from the plate decoration and the cake, had you not said anything, I would have assumed that you made the biscuits as well
You daring bakers are beyond daring! These are culinary feats.
The ice cream with this cake…it’s like almost too much. Can’t even take it. And wow, enjoy that great trip!
Happy anniversary!
Did you know it is officially national chocolate cake day in the US today? I found this out, which was pretty funny as I am making a chocolate pretzel tart tonight myself.
Yours looks really nummy. We’ll see how mine turns out—I put it in the blog.
I had no idea there were Aldi’s in Australia. Love that store, good bargains.
Stunning presentation, as usual! I love the beautiful biscuits filling in the sunken area, and your photos are top notch!
Oh, what beautiful presentation! I would never have though of anything like this – you are so creative! (And I take heart in that I’m not the only one to take short-cuts on occasion.) I’m also a sucker for the coffee/chocolate combi, I would definately order this if it was on a menu!
A great combo! Your cake and ice cream look scrumptious! A pretty dessert! I loove these cute hearts…
Cheers,
Rosa
I love the little heart shaped cookies on top – they are just perfect! I agree that this cake wouldn’t win beauty contests (although yours would, all dolled up like that), but it tastes devine. Have a marvellous time in New Zealand – I love the place, and except that it is so cold in winter, I could live there.
I cannot think of anything better than chocolate, butter and eggs all cooked together in delicious chocolatey yumminess…*sigh*
I’m so excited that you are going to New Zealand. I really believe the Dairy over there is much much creamier and richer than anywhere else. The cheeses and milkshakes…. mmmmmm. I alos love lolly cake. See if you can find a bakery with lolly cake. I was a teenager when i last had it though…. its might be too sickly sweet now for more adult palates… I am a sugar addict however. I’m so jealous of your trip.
I thought the decoration on the plate looked familiar..
Well done, you’ve made this look very delicious!
And Happy 3rd Anniversary, and have a good holiday.
x
Gorgeous, Lorraine! I love the chocolate run-outs and the little heart-shaped spoon.
Have a wonderful time in NZ!!!
Amazingly beautiful as usual! Have a great time on your trip!
This looks beautiful, as if you intended to have a hollow for the icecream. How is the icecream with no eggs? It sounds a lot easier to have a recipe where you don’t have to separate them.
Wow, that looks fantastic! I am a sucker for chocolate cake (Nigella’s Quadruple Chocolate Cake is my current fave) so I will definitely have to give this a go!
Such beautiful pictures…and the combination sounds heavenly!
Your presentation is absolutely stunning! Fantastic work.
Looks great! I love the little biscuits on top! Love the pictures!
Adorable! I liked that they sunk – it made a nice little bowl to put the ice cream in!
What a splendid idea! Those cookies with the jam are beautiful on top, and certainly hide the dip in the middle (mine “dipped” too).
Beautiful!!! I love a rich chocolate cake!
This looks great! I love your decoration
How many small cakes did this recipe make? Just the two pictured?
I have no idea how U bakers dare! looks awesome.. I could never make anything like this.
Ah Lorraine, that crater in your cake would have been the perfect cradle for that apricot sorbet! Still, I love the hearts. Aldi, you say? I’ll have to get some myself!
I love the way you camouflaged your sunk cake. Its beautiful. I filled my cake crater with chocolate curls!
Have an enjoyable anniversary, ANgela.
A lady after my heart…STUNNINGLY gorgeous!! That ice-cream too has been instantly bookmarked. I’m already treading on clouds of coffee hapiness. Have a fab 3rd anniv in NZ!! LUCKY YOU…can you tell I’m envious? xoxoxo
Fantastic job completely this challenge – it is beautiful!! And I love cafe au lait ice cream … lovely combination!
Happy anniversary! hope you are enjoying!
ps…. love the spoon as well! Too cute!
Given the cake sunk, this is fabulously camouflaged. Beautifully styled, Lorraine. As always! I cant wait to make this – it seems eezy peezy.
Oh so pretty!!!
That is a work of art. Lovely
The way you have decorated it looks stunning. Wonderful!
simply beautifu!:)
I love your chocolate job on the plate and the hearts on the cake are simply stunning.:)
Your presentation is stunning! The cafe au lait ice cream sounds great!
I’d hate to be the one who sticks a fork in that and ruin it. So beautiful.
OOOH Lorraine, this looks perfect!!! MMMMMMM…. Happy holiday!!
Sunken cake or not, it looks gorgeous!
I so LOVE how you have presented this cake! Extraordinarily beautiful and I bet it tastes even better than it looks. Bravo!
Visually irresistible! Very well done as always.
Cheers,
Elra
Mmm, your cake looks amazing!! I love the hearts =D!
Stunning presentation! Enjoy your anniversary!
Very well plated, looks amazing! Well done!
even with the sad, sad crater…this is absolutely lovely!
stunning. of course, i would expect nothing less.
What a elegant presentation! And I’m now craving that cafe au lait ice cream!!!
Lovely photo and I really like the small treats on top of the cake. Hope NZ goes will for you. I just love RedOak beer. CHeers from Audax in Sydney also.
Ahh beautiful presentation as always hee hee and both the cake and ice cream sound so delicious mmmmm
So beautiful… I enjoy reading about the way people adjust to those little things that make you change plans. This is what makes you a truly “Daring Baker!” Well done.
Oh my goodness it’s gorgeous! As always you have done a brilliant job Lorraine
Congratulations on your 3rd anniversary. It’s our 3rd year as well! (but in September)
ooh new zealand. exciting! they have wonderful produce
I’m all for garnishes that look complicated but were easy – that’s my favorite part of your dish. Beautiful!
Beautifully done! Yum!
your cake looks lovely and the ice cream sounds delicious! have a wonderful time in NZ! Even though I live in Auckland, i am from the south island. If yuo get a chance, go to Akaroa!
How beautiful! I really loved the presentation, particularly the decoration on the plate – the photo with just the ice cream on top is especially elegant. Hope you have a great time in NZ, and Happy Anniversary!
What a lovely presentation! Your cakes really look perfect and I love those pretty cookies on top. Well done!
Hi Caitlin-Thankyou so much. I know, I was so despondent but thankfully I had the biscuits handy! yours looked great!
Hi pigpigscorner-Thankyou so much!
Hi Beth -Thanks, that’s very kind of you to say!
Hi Gera-Thanks! It ended up working in the end so I was very relieved
Thanks so much! 
Hi Sara-Thanks so much but I bet you could! The chocolate writing just took a bit of practice but if I can do it anyone can
Hi Chuck-Aww thankyou so much!
Hi Kathy -Thankyou! hehe thank you so much for your help planning it. We’re having an AMAZING time
Hi 5 Star Foodie-Thankyou very much! I think the hearts saved the day for me
Hi snooky doodle-Thanks! I really wanted it all to match. Call it a compulsion. The cake itself tastes just like the chocolate that you use so I was really happy about that
Hi lili-Thankyou! Definitely, it’s a great group and I’ve loved the recipes we’ve had. Thanks so much!
Hi stephchows-Thankyou! You’re right I think in the end it suited the chocolate cake better
Hi Iron Chef Shellie-haha they’re great aren’t they! Glad that you snagged some too
Hi Simon -Haha well if I’d had the time and the skill I would have but I was busy packing!
Hi The Duo Dishes-Aww thanks-this one was a fairly easy one cpmpared to some of the past ones so I was really relieved. Thanks so much!
Hi Ericka-Thankyou so much!
Oh wow really? I didn’t realise that! I wonder if they knew that when they decided on the posting date? 
Can’t wait to see your tart! Yes Aldi came to Australia only a few years ago and I don’t mind going there at all (although it took a bit of getting used to) 
Hi Lisa-Thankyou so much!
Hi Angela- Short cuts are so necessary sometimes
I figured love coffee and cakego so well together sowhy not! Aww thankyou! 
Hi Rosa-Thanks so much! Yours looks great too!
Hi Cakelaw-Thankyou! Yes it’s not beautiful but it tastes so good
Thankyou so much, I know the cold weather doesn’t do much for me, thankfully it’s not so cold now!:)
Hi Reemski-you can’t go wrong with that combo can you?
Hi Tara-It’s very exciting and yes you’re right, the dairy is really, really good! oh ok will look out for a lolly cake. I’m fascinated by it just from hearing the name!
Hi Su-yin-Yes I had to do something, a sunken cake just wouldn’t do!
Thankyou so much, we’re having a marvellous time 
x
Hi Angela-Thanks so much, yes it’s hearts all the way here
Thanks so much! 
Hi Barbara-Thankyou for that and we’re having a great time, thanks so much
Hi Arwen-Hehe yes let’s just pretend it’s meant to be like that
The ice cream is good without eggs. It’s like custardy though so less rich I’d say 
Hi Damien-Oh yes the quadruple cake is amazing (I made a quintuple version accidentally)! definitely give it a go when you feel like a soft gooey cake
Hi raquel-Thankyou so much!
Hi Dana McCauley -Thankyou! You are too kind
Hi Michelle-Thankyou very much
Hi anna -That is so true!
I like to pretend it was deliberate 
Hi LindaJay-Yes it looks like it happened to teh best of us! At least we’re not alone
Hi Jennifer-Thankyou so much! Me too, it’s a weakness of mine
Hi Steph-Thanks so much! I made 2x 4 inch pan cakes plus I had some left over for 6 small cupcakes
Hi Soma-Thankyou! But you’re a daring baker in spirit too
Hi Y-I think the cafe au lait ended up being a nicer match for it. Yes Aldi believe it or not but they only bring them out for Valentines day (alone with heart pasta!)
Hi Aparna-Thankyou! I was so distraught I had to do something
Great idea! That was my other idea except I can’t do very good chocolate curls, certainly nowhere near as nice as yours 
Thankyou so much 
Hi deeba-Thankyou so much! The ice cream is gorgeous
Thankyou so much! I’ll report back for sure !:D xxx
Hi Chez Us -Thankyou very much. I can definitely recommend both
We are having an incredible time, thankyou 
Haha yes I love my Alessi spoons
Hi Anne-Thankyou so much! That’s very sweet of you to say
It is extremely easy which I really appreciated!
Hi chef_d-Thankyou so much!
Hi rhyleysgranny-Thankyou so much, that’s very kind of you!
Hi katie-Thankyou! I’m so thankful I had the biscuits or the ice cream
Hi snjezana -Thanks very much! I felt like I needed something heart shaped
Hi Kat-Thankyou! They were very good together, like a double caffeine jolt!
Hi Jude-Hehe I admit I gave it to my husband to take to work
Hi Sophie-Thankyou so much! I will definitely, it’s a great holiday so far
Hi Jillian-Thanks so much!
Hi Little Miss Cupcake-Thankyou very much! I loved the softness of it and how it brought out the chocolate’s flavour
Hi elra-Thankyou so much!
Hi Lauren -Thankyou! Hearts always give cakes a romantic look don’t they
Hi Maggie-Thankyou on both counts!
Hi Namratha-Thanks very much, I love drawing with chocolate
Hi cindy -Haha thanks! It wasn’t that sunken but just slightly cratered
Hi grace-Aww shucks, thankyou!
Hi clumbsycookie-Thankyou! It’s easy to make, honest
Hi Audax Artifex-Thankyou! NZ is fantastic, we’re having a great time
Hi FFichiban-You can make one-it would be a great end to a Wagyu meal!
Hi Amy-Thanks, I really enjoy reading the variations too
You are too kind! 
Hi Jen-Thankyou so much, that’s so nice of you to say
Thanks! I hope you have a great one in September!
Hi reddoorread-It is and they certainly do!
Hi JennyBakes-yes it’s a lot easier that one would think (although it takes a bit of practice but hey you can eat all of your trials
)
Hi Michelle-Thankyou so much!
Hi tammy -Thanks so much. I’d love to go to Akaroa but I don’t think we’ll have time which is really sad as I have heard amazing things about it! Are you from Akaroa?
Hi, Love ur site.. All the recipes I have for ice cream are all egg based(custard based). I have never tried it like this. It sounds so much simpler. Does it still have the same creamy taste? Cheers
Absolutely great job. Brillantly executed and love the pictures/presentations.
Hi pickled possum-Thankyou so much! It’s very easy to do although I would say it works best if you do have an ice cream maker. The egg yolk based one is creamier (although this is definitely still creamy) so it’s suited to the freeze only/no churn method
Hi jo-Thankyou so much!
Hi
This reminds me I never got a reply for my request to join Daring Bakers. I’ve been neglecting sweets while I’ve been watching my weight but recently discovered 4 jars of nuts and several blocks of chocolate in my cupboard that have been neglected and really should be used.
I like that you’re willing to admit your shortcuts, even the best cooks have them and it annoys me when people get high and mighty if you used premixed or premade ingredients.
Hi Amaya-I’d contact them again, have you checked your Spam folder? I often find heaps if emails go there.
Shortcuts are what keep us sane
Absolutely gorgeous!!!
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