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.
What is in a flourless chocolate cake you ask? Well, there is chocolate... butter... and eggs. The end. That's it?! Yes, that's it. Really. Now I am not going to lie... I was totally prepared to HATE this cake. I really don't like chocolate and this is just too much. Buuut upon making the cake I decided it didn't totally suck. I decided I would make a caramel sauce because chocolate and caramel is a nice pairing, no? Then I got a little nuts. I made roasted banana ice cream, thinking caramel and banana= bananas foster= yum. So that's cool. Chocolate cake, roasted banana ice cream and caramel sauce. Simple and tasty. Then I decided I wanted in on this bacon-in-sweet-things action. I made bacon ice cream too. So chocolate cake, bacon ice cream and caramel sauce. well it sound like it should work right? Oh and did I mention I cant eat egg yolks? Read on...
Chocolate Valentino from DB
454 g (1lb) chocolate, roughly chopped
146 g of unsalted butter
5 large eggs, separated
1. Put chocolate and butter in a bowl. Nuke in microwave for 1 minute bursts until smooth and melty.
2. While your chocolate and butter mixture is cooling, butter you baking pan (I used 4 oz Apilco ramekins).
3. Separate the egg yolks from the egg whites and put the whites into a large bowl and the yolks into a small bowl.
4. Whip the egg whites until stiff peaks are formed (do not over-whip or the cake will be dry).
5. Stir the yolks with a fork until runny and lighter.
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 (some white really is okay).
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F for 12 minutes (for the ramekins).
9. Cool cake on a rack for 10 minutes, then carve around edges with a SHARP knife and unmold.
Roasted Banana Ice Cream
3 bananas, cut into 1 in pieces
1/3 c brown sugar
2 c half and half
1/2 vanilla pod, scraped
2 t lemon juice
1. Heat oven to 400F.
2. Toss bananas and brown sugar together, then spread in a baking dish.
3. Roast for about 25 min, stirring halfway trough.
4. Scrape bananas and all the sugary, sticky goodness into blender. Blend.
5. Add half and half, vanilla seeds and lemon juice and blend until smooth.
6. Freeze according to your ice cream maker.
*If you don't have an ice cream maker you could add some brandy (2-4 Tablespoons-ish) to this and put in a shallow dish. Place the dish in your freezer and pull out every 30 min and beat with a handheld mixer. Tedious, but it works. The -OH keeps huge ice crystals from forming.
7. Put in freezer!
Bacon Brittle Ice cream
1/2 lb bacon (preferably thick cut), diced
2 T brown sugar
1 T butter
1/4 c maple syrup
2 c half and half
1/2 vanilla pod, scraped
2 T brandy
1. Prepare bacon for its ice cream adventure. Fry up the diced bacon until crispy. Drain well. Set aside.
2. Heat brown sugar and butter in microwave (1 min bursts) until it makes a caramely like sauce. 3. Stir in about 2/3 of the bacon and pour mixture into a greased plate or cookie sheet. Let cool.
4. While bacon brittle is cooling, make your ice cream. Mix half and half, maple syrup, vanilla seeds and brandy in a bowl.
5. Freeze according to your ice cream maker.
6. While ice cream is freezing, chop up the cooled bacon brittle.
7. When Ice cream is nearly done freezing add bacon brittle and the 1/3 you saved before (that wasn't added to the brittle).
8. Chuck in freezer in a well-sealed container.
1.5 c sugar
2 T H2O
2 T butter
3/4 c heavy cream
1 t vanilla
1/2 t salt
1. Heat sugar and water in a pan over medium heat, swirling occasionally. DO NOT STIR (will cause your sugar to eff up... just don't do it).
2. When the sugar melts and turns brown (happens really fast) add the butter and stir a little (okay, NOW you can stir). Remove from heat.
3. Add the heavy cream and stir. It will bubble a lot, so be careful.
4. Add vanilla and salt.
4. Done. Store in fridge and just microwave when youe ready for it to be warm and gooey. Its pretty simple but for a more detailed description go here.
I wanted to represent the ingredients. You all are lucky I didn't throw
a strip of bacon in the background for good measure!
Bacon Brittle Ice Cream