Chocolate Valentino Cake & Cafe Au Lait Ice Cream Recipe

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

Step 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.

Step 2 - While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.

Step 3 - Separate the egg yolks from the egg whites and put into two medium/large bowls.

Step 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).

Step 5 - With the same beater beat the egg yolks together.

Step 6 - Add the egg yolks to the cooled chocolate.

Step 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}

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Step 8 - Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C

Step 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.

Step 10 - Cool cake on a rack for 10 minutes then unmold.

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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

Step 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).

Step 2 - Place in ice cream machine to churn until a soft serve consistency and then freeze until firm.

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