Saturday, February 28, 2009

CHOCOLATE VALENTINO - DARING BAKERS

The end of the month is getting close and, once again, all The Daring Bakers around the world are getting excited because the time has come to blog about their challenge and see what the other participants are presenting...

The February 2009 challenge is hosted by Wendy of "WMPE's" blog and Dharm of "Dad ~ Baker & Chef" who 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.

At home we both are very fond of flourless chocolate cakes and ice creams, so I was really looking fowards to making this very promising dessert!

Both recipes offered much freedom of interpretation and everybody had the choice to pick the kind of chocolate they wanted (be it giandujia, white, black, milk, etc...) and flavor the cake (or not) as they wished. We also could use the ice cream recip which we fancied. So, I decided to take a darker variety of chocolate (60% cocoa) and to adapt Dharm's "Vanilla Ice Cream". And, as I'm very keen on the irresistible association between chocolate, tonka and peanut, I chose to create my own "Peanut & Tonka Ice Cream" in order to accompany the "Chocolate Valentino Cake". To add a little touch of originality, tanginess and craziness, I decorated my plates with reduced dark balsamic vinegar...

Needless to say that I was extremely pleased by the great looks and awesome taste of this delectable dessert. The flavoring were just perfect and it presented really well too.

As no sugar nor flour are added to the batter, this subtle "Chocolate Valentino Cake" isn't too sweet or even sickly as it is the case with many rich chocolate cakes. It has a strong cocoa aroma and is fluffy, very moist and almost fudgy. The "Peanut & Tonka Ice Cream" adds a layer of scrumptiousness to this luscious treat as the delicate peanutty taste as well as the heady, haunting and unusual, yet lush and pleasant tonka flavor pairs wonderfully with that of the cake. Not to forget that the texture contrast between the creamy, crunchy ice cream and the smooth chocolate cake is just heavenly!

This challenge was highly enjoyable as it was straight-forward and not too messy, nevertheless the result was fantastic on the gustatory level as much as on the visual level. A recipe I will make again and adapt according to my cravings!

I really want to thank Wendy at "WMPE's" (USA) and Dharm at "Dad ~ Baker & Chef" (Malaysia) for having chosen that gorgeous recipe and for bringing the spirit of Valentine's Day into our plates!

~ Chocolate Valentino ~
Recipe from "Sweet Treats" by Chef Wan.

Makes one cake, using a 20x20cm (8x8 inches) brownie pan.

Ingredients:
16 Oz (1 pound/454g) Semisweet chocolate (60% cocoa), roughly chopped
1/2 Cup (1 stick) plus

2 Tbs (146 grams total) Unsalted butter
5 Large eggs (~63g), separated

Method:
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.
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.
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 190° C (375° F).
9. Bake for 25 minutes until an instant read thermometer reads 60°C (140° F).
10. Cool cake on a rack for 10 minutes then unmold.

Remarks:
Do not over-whip the cake or it will be dry.
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.

Serving suggestions:
Serve this cake with whipped cream or ice cream (see recipe below).

***************

~ Peanut And Tonka Ice Cream ~
Recipe based on a recipe from the "Ice Cream Book" by Joanna Farrow and Sara Lewis, and freely adapted by Rosa @ Rosa's Yummy Yums 2009.

Ingredients:
1 Tsp Pure vanilla paste
300ml (1 1/4 Cups) Whole milk
300ml (1 1/4 Cups) Heavy Cream (35% fat)
1/4 Tsp Ground tonka bean
4 Large egg yolks
75g (6 Tbs) castor sugar
2 Tsps Cornsarch
4 Tbs Smooth peanut butter

3 Tbs Cream
1 Tbs Caramel sauce
(see recipe)
3/4 Cup Salted peanuts, coarsely chopped

Method:
1. Pour the milk and the cream into a heavy based saucepan, add the vanilla paste and ground tonka, and bring to the boil.
2. Whisk the egg yolks, sugar and cornstarch in a bowl until the mixture is thick and foamy.
3. Gradually pour in the hot milk/cream mixture, whisking const
antly. Return the mixture to the pan and cook over a gentle hear, stirring all the time
4. When the custard is thicke and smooth, pour it back into the bowl and let cool 10 minutes.
5. Mix together the peanut butter and the 3 tbs cream. Add the peanut butter mixture and the caramel sauce to the warm custard and whisk
well.
6. Cool the peanut butter custard and, then ch
ill.
7. Put into an ice cream machine and churn the mixture until thick, about 30 minutes (see instructions on your ice cream maker).
8. Mix in the chopped peanuts and freeze for 6 hours or until firm enough to scoop.

Remarks:
Don't add the peanut butter mixture if the custard is too hot.


Serving suggestions:
Top the "Chocolate Valentino Cake" with a generous scoop of "Peanut
& Tonka Ice Cream".

To see my other Daring Bakers' challenges, please click here.



****************
Etant donné la longueur du texte original, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!

C'est pourquoi je vous suggère de vous rendre sur les blogs mentionnés ci-dessous. Vous y trouverez cette recette en version française.

Chez Vibi de "La Casserole Carrée" (Canada)
Chez Isa de "Les Gourmandises d'Isa" (Canada)

150 comments:

  1. Hihi, le tour des blogs des Daring Bakers commence :)
    Ton post est très agreable à lire, tu décris si bien les choses! Je suis sure que la crème glacée à la fève tonka devait parfaitement accompagner le Valentino ;)

    ReplyDelete
  2. Humm.... très sympa ton petit Valentino!
    J'en prendrais juste une tite part!

    ReplyDelete
  3. Beautiful Rosa! Great ice cream :)

    ReplyDelete
  4. This looks beautiful, you are very talented!

    ReplyDelete
  5. Gorgeous flourless cake and such a neat ice cream with peanut butter and tonka beans - delicious dessert!

    ReplyDelete
  6. woah..gorgeous cake Rosa..:O..yumm

    ReplyDelete
  7. Although this is great work foodtyling all around - you did a particularly good job on your plate drizzle!

    ReplyDelete
  8. Just Beautiful! Loved the photos! :)

    ReplyDelete
  9. What a pretty dessert! That ice cream recipe sounds amazing!

    ReplyDelete
  10. Beautiful!! I have never hear of Tonka bean.??

    ReplyDelete
  11. as usual, the visual eloquence blows me away! wonderful creation!

    ReplyDelete
  12. ah...
    That tempting tonka bean, too bad it is banned here in the U.S (that's I heard).
    I am sure it taste heavenly. The cake look delicious, and very presentable.
    Xoxo,
    Elra

    ReplyDelete
  13. That looks lovely! Chef Wan is a celebrity in my country, and it's good to see him get some kind of global recognition.

    ReplyDelete
  14. que de belles saveurs Rosa ! et quelle magnifique présentation !

    ReplyDelete
  15. Lovely presentation. I like the way you put it all together. The ice cream looks superb.

    ReplyDelete
  16. Rosa, your Valentino cake and ice cream look heavenl. NO matter what the challenge, your presentation (great drizzle, my hands always shake..lol) and photos are always top notch. BTW, peanut and tonka ice cream - YUM!

    ReplyDelete
  17. Rosa, your cake is stunning! And the ice cream sounds fantastic!

    ReplyDelete
  18. our cake and ice-cream do look as good as you say they were. Liked the balsamic vinegar decorations.

    ReplyDelete
  19. Yum, how fabulous is that - Hersheys peanut butter cups in a dessert form! I love how you moulded your icecream - it looks very good.

    ReplyDelete
  20. Wonderful job, Rosa! Your presentation is beautiful, professional, and restaurant-worthy!

    ReplyDelete
  21. The balsamc drizzle sounds good. Now what does a tonka bean taste like?!

    ReplyDelete
  22. Another perfect executed challenge- Wonderful baking and photography! :)

    ReplyDelete
  23. Beautifully executed Rosa! That ice cream is the real winner here!

    ReplyDelete
  24. Ah the famous Tonka beans! I have yet to try this. Wonderful Rosa!

    ReplyDelete
  25. waw magnifique! Bravo et merci pour tes visites! bisous

    ReplyDelete
  26. Très beau avec ces arabesques de chocolat!

    ReplyDelete
  27. Very nice ! And your peanut-tonka ice-cream must be to die for !

    ReplyDelete
  28. Wow i can just imagine the contrast of flavors (chocolate, balsamic vinegar...yummmy)

    ReplyDelete
  29. Magnifique1
    La glace à la fève tonka semble vraiment délicieuse!
    Et que dire de ton Valentino, j'en prendrais bien une petite pointe...

    ReplyDelete
  30. Gorgeous cake as always Rosa! It looks delicious and lovely ice cream flavour :)

    ReplyDelete
  31. Tu es la première à publier, pas encore de traduction en français. Bon week-end à toi.

    ReplyDelete
  32. Quelle magnifiques photos !!! tu m'en garde un, juste pour l'heure du thé hihi gros bisous

    ReplyDelete
  33. oh it is a charm! and I particularly like that chocolate drizzle on the plate :)

    ReplyDelete
  34. Juste un petit jeu, sans rapport avec la recette qui a pourtant l'air bien appétissante…
    http://chez-willow.blogspot.com/2009/02/500-euros-et-500-secondes-par-willow.html

    ReplyDelete
  35. honnêtement, c'est la glace qui me tente le plus, même si le socle est appétissant.

    ReplyDelete
  36. fabulous rosa. love the ice cream too!

    ReplyDelete
  37. Um? Yum! Love the way this combo sounds. Your photos are great too!

    ReplyDelete
  38. Peanut and tonka... another must try pairing, beautiful presentation Rosa :)

    ReplyDelete
  39. Beautiful! I love the ice cream mold and the flavors on that plate are great!

    ReplyDelete
  40. Gorgeous,Rosa!The ice cream with peanuts sounds great,would love it try it sometime:)

    ReplyDelete
  41. Bonjour Rosa,
    Bravo pour cet autre Challenge relevé haut la main ;-)
    A la maison aussi est on est fan du chocolat cake !
    Bon week-end.

    ReplyDelete
  42. Bonjour ROsa,

    Ta crème glacée est des plus original qui soit.Bravo, tu nous émerveille à chaque DB...Ce duo chocolat et crème glacée a du être très apprécié...
    Bise et bon week-end!

    ReplyDelete
  43. quelle tentation, surtout que je n'ai pas pris de dessert !

    ReplyDelete
  44. Beautiful job Rosa! I am jealous of your tonka beans- I don't think I can get them here.

    ReplyDelete
  45. Oh Rosa...that's just fabulous. Preety perfection & the ice-cream that you freel yadapted looks divine! WOW!!

    ReplyDelete
  46. Rosa, your cake and presentation are beautiful!!! I love the ice cream mold. Very nice!!!

    ReplyDelete
  47. Tonka bean I wonder where you can get it from in Australia! The photos are great and I really love the honest comments in your blog. Great work as always.

    ReplyDelete
  48. Wow, the balsamic reduction would have been amazing! You are so creative.

    ReplyDelete
  49. TARA: Tonka beans taste like nothing else! they have vanilla backnotes and the fragrance reminiscent of newly mown hay or a freshly cut meadow.

    JILIAN:Thanks you! You can get them in the US... See this link: http://www.scents-of-earth.com/tonka.html

    ReplyDelete
  50. Parfait, comme d'hab! Beautiful.

    ReplyDelete
  51. bravo rosa what a great ice cream idea. the whole creation looks hot. well done!

    ReplyDelete
  52. Peanut ice cream sounds great! Love the pictures! Great job!

    ReplyDelete
  53. Great job on this challenge Rosa! I love what you did with the ice cream. I'm so glad you liked this challenge... :)

    ReplyDelete
  54. Mmmm, that looks so good, Rosa. I love the sound of your ice-cream!

    ReplyDelete
  55. Beautiful job, Rosa, as always!

    ReplyDelete
  56. holy moly, what an incredible recipe. LOVE the ice cream idea!

    ReplyDelete
  57. That looks wonderful.. and I didnt even know what a tonka bean was till I read your blog.. looks interesting!

    cheers

    ReplyDelete
  58. yummy looking dessert!

    I'm curious about the tonka beans.

    We don't have those here.

    ReplyDelete
  59. Nice job!! The cake looks fantastic and so does the ice cream!

    ReplyDelete
  60. Great presentation!

    I don't know anything about tonka beans so I'm following your link....THANKS!
    ~ingrid

    ReplyDelete
  61. No flour, no sugar ... I'm making this cake! What size of pan?

    It looks great too.

    ReplyDelete
  62. quelle belle présentation !
    je ne suis pas fan de glace , mais là , j'en aurai bien mangé
    bises et bon we

    ReplyDelete
  63. This will be a hard challenge to resist Rosa!!

    ReplyDelete
  64. CICERO SINGS: I used a 8x8 inches brownie pan... I hope you'll like that cake!

    ReplyDelete
  65. Mmmm, that ice cream sounds perfect! I love rich custard ice creams on warm cakes, especially dense fudgey ones. I'll have to add this to my list of things to make when next I see my ice cream maker!

    ReplyDelete
  66. Beautiful! But way too many photos - I'm drooling all over the keyboard - and am suddenly starving! ; )

    ReplyDelete
  67. Your ice cream sounds and looks very yummie!

    ReplyDelete
  68. what a lovely and delicious creation... :)

    ReplyDelete
  69. Rosa, this combination looks wonderful !
    Indeed, I agree, you are a great baker & creator of pure lovelyness!!!

    ReplyDelete
  70. Great job! Your pictures are amazing!

    ReplyDelete
  71. Well if that don't just beat all! Chocolate and peanut! That's a winner with me Rosa!

    ReplyDelete
  72. Beautiful little cakes! I love the Peanut and Tonka Bean ice cream recipe too, great combination! You have created such a decadent treat!

    ReplyDelete
  73. I love the molded ice cream--it's gorgeous! Love today's song too!

    ReplyDelete
  74. 73 comments? You're a star! Those cakes are just perfect, I love your pictures, mine never turn out so great.

    ReplyDelete
  75. What a cute cake. Lovely ice crteam too :-)

    ReplyDelete
  76. Your cake and ice cream look perfect. And what a good idea to make tonka bean flavoured ice cream :)

    ReplyDelete
  77. Gorgeous pics and loved your ice-cream! well done!

    ReplyDelete
  78. Rosa, ta version est tout simplement magnifique ! Vraiment ! J'en suis bouche bée... Bravo !

    Bises,

    Miette

    ReplyDelete
  79. Rosa, your little cakes look stunning! I love how you molded the ice cream to fit perfectly on top. Beautiful job!

    ReplyDelete
  80. Do you have any idea how much I adore tonka beans? I never tried it with peanut butter but now I have too! Your Valentino is beautiful!

    ReplyDelete
  81. Comment résister à tant de gourmandise ? de plus parfumé à la tonka , tout pour séduire ! merci Rosa !
    Bon week-end
    A++Sacha

    ReplyDelete
  82. quel magnifique dessert! il est très tentant!
    bonne soirée!

    ReplyDelete
  83. Your chocolate cake looks amazing!

    ReplyDelete
  84. Exotic flavor combination and an unusual use for balsamic vinegar reductiion, too. Gorgeous presentation with the moulded ice cream, cake mini nad peanut garnish. Wow!

    ReplyDelete
  85. Merci Rosa pour les liens en français car tes photos me font tellement saliver que je me serais sentie frustrée!

    ReplyDelete
  86. This looks really yummy--and that ice cream looks amazing! How creative!

    ReplyDelete
  87. Your cake and ice cream look so beautiful. I've never heard of this tonka bean! I wonder if it's sold in the stores around here...

    ReplyDelete
  88. yours looks so simple and elegant! what a great combination

    ReplyDelete
  89. Chocolate AND peanuts AND ice-cream - yummy!!

    ReplyDelete
  90. I liked your display with the cake and ice cream on top. Looks awesome!

    ReplyDelete
  91. Stunning!!!!!!!! I love the addition of peanut ice cream!

    ReplyDelete
  92. Look so yummy
    I don't mind a piece now
    Thanks

    ReplyDelete
  93. I always love seeing how you interpret the DB challenges -- you're so talented! LOVE your flavor combo here too!

    ReplyDelete
  94. Beautifully done!
    I had never heard Tonka bean before. It sounds really interesting.

    ReplyDelete
  95. Glace au beurre de cacauhète, wow, c'est orgiginal..rhaââ, ne jamais me mettre le pot (de peanut butter) sous les yeux, c'est trop bon !
    Bon dimanche,
    Béa

    ReplyDelete
  96. Ton "valentino" est divinement bien présenté.
    Félicitations Rosa.
    Je te souhaite un bon dimanche
    paola

    ReplyDelete
  97. Looks so mouthwateringly beautiful...
    Quel talent vous avez..!
    Bon dimanche..:)

    ReplyDelete
  98. Superbe et trop gourmand !
    J'adore ta présentation avec les zig-zag au chocolat ! :o)

    ReplyDelete
  99. Cette creme glacée au dessus me fait franchement de l'oeil!

    Bises

    Bon Dimanche

    ReplyDelete
  100. PB ice-cream?? what a great idea!!
    Tout est très joli et bien présenté. Nice job!

    ReplyDelete
  101. The cake and the ice-cream sounds like a wonderful combination! Lovely presentation.

    ReplyDelete
  102. Truly gorgeous. Love the chocolate with peanut butter ice cream.

    ReplyDelete
  103. Sounds delicious, although I have no idea what tonka tastes like! I really agree that this recipe was nice without being overly sweet.

    ReplyDelete
  104. Rosa your ice cream sounds wonderful !!! I'd love to try some !!

    ReplyDelete
  105. oh lala jesyuis attirée par ce dessert ....bisou et bon dimanche

    ReplyDelete
  106. Beautifully done, Rosa! Love your choice in ice cream!

    ReplyDelete
  107. Tu as fait quelque chose de magnifique, Rosa !
    Bisous
    hélène

    ReplyDelete
  108. You did a great job Rosa and a great presentation as well.

    ReplyDelete
  109. Lovely flavour combo, especially with the reduced balsamic vinegar!

    ReplyDelete
  110. Ma fille est à coté de moi et elle est épatée par ta recette ... moi aussi !
    bon il faut que je me mette à l'anglais !!!!

    ReplyDelete
  111. J'adore ces rendez-vous daring bakers !
    Superbe !
    Bises

    ReplyDelete
  112. It's just gorgeous Rosa. I gained 5 lbs. just looking at it!

    --Marc

    ReplyDelete
  113. Oh my! Delicious pictures. That ice cream looks to die for.

    ReplyDelete
  114. Beautiful, Rosa! I love the idea of peanut ice cream... how different! Nerver had is... must try it! LOL
    Bravo!

    ReplyDelete
  115. Beautiful Valentino and your ice cream looks delicious!

    ReplyDelete
  116. yum yum.. Your cake is simply divine Rosa. Love the peanut ice cream too. Mouth watering!!

    ReplyDelete
  117. Oooooooooooooohhhhhhhhh Rosa...I scratch the computer screen so hard but the chocolate cake just refused to budge ;(

    What a yummy cake there :D

    ReplyDelete
  118. Great presentation! I like how you drizzled extra chocolate: you can never have enough :)

    ReplyDelete
  119. Your presentation is beautiful. It looks great. I had never heard of tonka bean before!

    ReplyDelete
  120. Beautiful presentation. I love the chocolate drizzle. The ice cream cap is perfect!

    ReplyDelete
  121. OK, I give: What's a tonka bean? Is it at all like a vanilla bean??

    ReplyDelete
  122. CAROLYN JUNG: Tonka bean is a seed. It can be used like vanilla, to flavor sweet as well as savory dishes. It's taste is very unique... See link for more info: http://en.wikipedia.org/wiki/Tonka_bean

    ReplyDelete
  123. I love this! Gorgeous job.

    ReplyDelete
  124. Beautiful! Chocolate and peanut butter...YUM! Great job on this challenge!

    ReplyDelete
  125. alala kel gourmande tu es! et nous on salive à l'autre bout du monde!

    ReplyDelete
  126. Stunning Rosa - well done on an excellent challenge!

    Rosie x

    ReplyDelete
  127. Really elegant presentation.

    ReplyDelete
  128. What an interesting idea with the balsamic chocolate sauce. Yum!

    ReplyDelete
  129. Qu'est-ce que vous me faites envie toutes avec vos versions plus gourmandes les unes que les autres!

    ReplyDelete
  130. Hi Rosa, great job on your cake and love your presentation as well.

    ReplyDelete
  131. Tout se marie à merveille pour en faire un délice absolument divin...!
    Bises

    ReplyDelete
  132. Looks delicious!! Love the presentation and the peanut butter and chocolate combo! yum

    ReplyDelete
  133. I love all the pictures of this decadent dessert. And even the (second) lonely cakelet picture looks mouthwatering.

    ReplyDelete
  134. Oh man, what awesome combinations people are using. Chocolate and peanut butter, so yum!

    ReplyDelete
  135. Beautiful plating and ice cream combination. To be honest, I don't know what Tonka is and how it taste. Great job!

    ReplyDelete
  136. Quel délice, je vais de ce pas, chercher la recette, version française...!
    Bisous et bonne journée

    ReplyDelete
  137. Waouh, quel beau dessert. Toutes mes félications Rosa.
    Bises

    ReplyDelete
  138. That is divine! I need to get an ice-cream machine this summer : )

    ReplyDelete
  139. ils sont magnifiques ,bravoooo

    ReplyDelete
  140. Hi Rosa! As always, you did a terrific job! Your cake looks flawless! Bravo! :)

    ReplyDelete
  141. j'appelle ca tout simplement une oeuvre d'art...Bravo!

    ReplyDelete