For the Love of Chocolate

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

It is days beyond Valentine's day but I am still in the mood for chocolate. If I were stranded on a desert island, I would hope to have a large supply of chocolate on hand. Even a small piece of nice chocolate is a wonderful elixir. Feeling deprived? Savor a piece of your favorite chocolate.0

Co-hosting this month's challenge with Dharm was a privilege. We worked through different time zones and a date line and Dharm kept me laughing the whole time. It was an honor to choose a recipe with Dharm (especially a celebrated recipe from his part of the world) that so many other talented bakers baked. Check out all the talented Daring Bakers' who baked this cake on the blogroll on my side bar.

February’s challenge is a Flourless Chocolate Cake, Chocolate Valentino, inspired by Malaysia’s “most flamboyant food ambassador”, Chef Wan. Recipe comes from Sweet Treats by Chef Wan

- Use your favorite chocolate – the finished cake will taste exactly like the chocolate you use. Be creative with your chocolate, if you like a sweeter cake use milk chocolate or a combination of the semisweet and milk chocolate. If you like bittersweet chocolate use that and add sweetness by mixing the semi sweet with bittersweet. If you are daring, try white chocolate. (Dharm used all bittersweet and Wendy used a half bitter/half semi sweet chocolate).
- A higher cacao percentage increases the bitterness of the chocolate.
-Equipment - it is optional to use a heart shaped pan. For a real Valentino, bake it in a heart shaped pan or cut it out into a heart shape. You may use any shape pan that gives you an area of 50” - 6x8 or 7x7. An 8” spring form pan works with great results as do smaller pans or ramekins.
-An instant read thermometer highly recommended.

Note on recipe - the recipe consists of 3 simple ingredients and how you interpret them is part of the challenge. The simplicity of this recipe gives credit to the ingredients much in the same way of French baguette.
-This recipe comes together very quickly with a hand mixer.
-This is a very decadent cake that will sink a little as it cools but will still hold its shape.
-Very dense and fudgy cake that tastes divine.
-The top forms a light crust kind of like a brownie

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.
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 or 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.

Dharm's Ice Cream Recipe
Classic Vanilla Ice Cream
Preparation Time: 30 minutes

Recipe comes from the Ice Cream Book by Joanna Farrow and Sara Lewis (tested modifications and notes in parentheses by Dharm)

Ingredients
1 Vanilla Pod (or substitute with vanilla extract)
300ml / ½ pint / 1 ¼ cups Semi Skimmed Milk – in the U.S. this is 2% fat (or use fresh full fat milk that is pasteurised and homogenised {as opposed to canned or powdered}). Dharm used whole milk.
4 large egg yolks
75g / 3oz / 6 tbsp caster sugar {superfine sugar can be achieved in a food processor or use regular granulated sugar}
5ml / 1 tsp corn flour {cornstarch}
300ml / ½ pint / 1 ¼ cups Double Cream (48% butter fat) {in the U.S. heavy cream is 37% fat)
{you can easily increase your cream's fat content by heating 1/4 cup of heavy cream with 3 Tbs of butter until melted - cool to room temperature and add to the heavy cream as soon as whisk marks appear in the cream, in a slow steady stream, with the mixer on low speed. Raise speed and continue whipping the cream) or use heavy cream the difference will be in the creaminess of the ice cream.

1. Using a small knife slit the vanilla pod lengthways. Pour the milk into a heavy based saucepan, add the vanilla pod and bring to the boil. Remove from heat and leave for 15 minutes to allow the flavours to infuse
Lift the vanilla pod up. Holding it over the pan, scrape the black seeds out of the pod with a small knife so that they fall back into the milk. SET the vanilla pod aside and bring the milk back to the boil.
2. Whisk the egg yolks, sugar and corn-flour in a bowl until the mixture is thick and foamy. 3. Gradually pour in the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle hear, stirring all the time
4. When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill.
5. By Hand: Whip the cream until it has thickened but still falls from a spoon. Fold it into the custard and pour into a plastic tub or similar freeze-proof container. Freeze for 6 hours or until firm enough to scoop, beating it twice (during the freezing process – to get smoother ice cream or else the ice cream will be icy and coarse)
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)

Wendy's Ice Cream Recipe
Vanilla Philadelphia Style Recipe
Preparation Time: 5 minutes
2 cups (473 ml) of half and half (1 cup of heavy cream and 1 cup of whole, full fat milk)
1 cup (237 ml) heavy cream
2/3 (128 grams) cup sugar
Dash of salt
1 (12 grams) tablespoon of vanilla

Mix all ingredients together (we do this in a plastic pitcher and mix with an emulsifier hand blender-whisking works too).
Refrigerate for 30 minutes or longer
Mix in your ice cream maker as directed.

David Lebovitz link for making ice cream if you do not have an ice cream freezer.

Baked Pears with Vanilla Ice Cream

I was half listening to Lynn Rosetto of the Splendid Table and she was describing a baked pear dessert she had with ice cream that she had when she was a child. It sounded delicious and so simple to make. I decided to give it a try just as she said you put the pears in when you sit down to eat dinner. The smell of cinnamon is wonderful along with the pleasing sound of the ice cream maker in the pantry churning up some delicioius vanilla ice cream. The kids were so excited - wanting to know why they smelled cinnamon.

I used 1 and half peeled and cored pears cut into wedges. I coated them with some lemon juice, lemon zest, brown sugar and cinnamon. Then I put 1/4 of a pat of butter on each pear and baked at 425 F for 30 minutes with the last 10 minutes I cranked the oven to 500F just get the sugar good and caramelly.

I just loved the combination of the warm pears with the cold ice cream. Yum.

Swedish Meatballs

I must admit that I do like the Swedish meatballs served at Ikea especially with the ligonberry compote. I miss the red potatoes that they used to serve but the mash is okay too. I really like the springy texture of the meatballs and the salty gravy. I decided to try making them at home so I could control the salt and other ingredients, particularly the gravy. The gravy packets that Ikea sells next to its frozen meatballs has a frightening list of ingredients - most that I do not want to feed my family. I did not serve my meatballs with ligonberry preserves but a quick cucumber pickle and Parmesan mashed potatoes.

Swedish Meatballs

1 pound of ground beef and 1/2 pound ground pork

1 egg

1/4 cup heavy cream

1/2 cup fresh bread crumbs

1 small onion grated

1/8 teaspoon each of nutmeg and allspice

1/2 teaspoon pepper

1 teaspoon of salt

1 teaspoon brown sugar

1 teaspoon baking powder

Preheat oven to 400F.

Whisk egg, cream and bread crumbs together in large bowl. Set aside for 5 minutes. Add meat mixture and all the rest of ingredients. Mix well until the mixture is smooth and thoroughly mixed. Scoop with small ice cream scoop and form balls make sure to pat in any shaggy edges. Place in a baking dish (I use 2 Pyrex 9x13). Leave space around each meatball (they should not touch). Bake for 20 minutes or until done. If you prefer, you can cook your meatballs in a large saute pan (I avoid the tedious stove top meatball cooking at all costs).

If you use the saute pan make your sauce directly in that pan draining off the excess fat. I simply scrape up the browned bits and a little of the fat from the baking dish and add to the sauce. Sometimes I might "deglaze" with a little heated up chicken broth.

Sauce

2 Tablespoons butter

2 Tablespoons flour

3 cups chicken broth

1 Tablespoon brown sugar - don't pack the sugar

1 cup heavy cream

3 teaspoons lemon juice or to taste

salt and pepper to taste

Make a roux with the butter and flour (melt butter in a saute pan until foamy then add flour and whisk constantly over medium heat for 1 minute). Do not over brown. Slowly whisk in the broth whisking until sauce comes to a low boil. Add the sugar and simmer reducing sauce to 2 - 2 1/2 cups. Add the heavy cream and return to the simmer. Add meatballs, salt, pepper, and lemon juice and heat through.

Parmesan Mashed Potatoes
3 pounds red new potatoes, unpeeled
1 tablespoon kosher salt, plus 2 teaspoons
1 cup half and half
1/4 pound unsalted unsalted butter
1/2 cup sour cream
1/2 cup freshly grated Parmesan
1/2 teaspoon ground black pepper

Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan and add cold water to cover. Bring to a boil, lower the heat and simmer covered for 30 to 45 minutes, until completely tender. Drain. In an electric mixer with paddle attachment, mix the potatoes for a few seconds to break up. In a small saucepan, heat the half-and-half and butter. Add butter mixture slowly to the potatoes, mixing on the lowest speed. Fold in the sour cream, Parmesan, 2 teaspoons salt, and pepper at low speed until just combined.

Quick Cucumber Pickle
Brine:

2 large cucumbers
3/4 cup very hot tap water
3/4 cup white or rice-wine vinegar
6 tablespoons sugar
2 1/4 teaspoons kosher salt
(Optional: 1 teaspoon coriander seeds, dill or black peppercorns, or 12 allspice berries)

Slice cucumbers and place into a bowl. Bring water, vinegar, sugar, salt and spices to boil dissolving sugar and salt. Once dissolved cover cucumbers with the brine stirring to separate slices.

Cover bowl with plastic wrap and let sit for 20 minutes. Uncover until room temperature about another 20. Serve.

Cucumbers can be kept in an airtight container for 2 weeks.

Buttermilk Rye Bread

I have been on a mission to provide better bread for my family. Bread without all the additives and unnecessary ingredients. I just love buttermilk in baked goods. I haven't made the leap to drinking it from a glass though. I worked with a woman who swore by the health benefits of buttermilk (I think she was hoping the buttermilk would offset her extreme candy corn habit!). This was a nice bread especially toasted. The kids loved it.

I used my 1 lb bread machine to mix and knead the dough.

Buttermilk Rye

7/8 cup buttermilk
2 cups of bread flour
1/3 cup rye flour
1 teaspoon of salt
1 tablespoon butter
1 1/2 tablespoon brown sugar
1/4 teaspoon baking soda
1 teaspoon caraway seeds
2 teaspoons dry yeast

Follow your bread machines directions or use your stand mixer kneading and rising for the appropriate comparable time. Shape into loaf, loaves or rolls and raise in a warm place with a towel over . Bake at 375F until sounds hollow. Place a cake pan of ice on the bottom rack of oven to create steam and a crusty exterior.

Scottish Shortbread

One great solace to me when I was in my twenties and working at a job I did not like was afternoon earl grey tea and Walker's Scottish shortbread. I would gaze at my photo of cloudy green Ireland (I was having a hard time adjusting to the desert), sip my tea and find peace. I have wanted to make Scottish shortbread forever and I am glad I did - these were delicious. They had a nice crumb, dry but not excessively, a buttery aroma. Very nice. Bring back tea time!

Scottish Shortbread

1 3/4 a.p. flour
1/4 rice flour
2/3 sugar
1/8 tsp salt
1 cup of cold butter cut into pieces

Preheat oven to 425F
Mix flours and sugar and salt at low speed in stand mixer. Coat butter pieces with some of the flour mixture then add to dry mixture. Mix on low until it dough is like damp crumbs.

Fluff mixture and add to a 8" round that lined with a parchment round and greased. Flatten surface of dough with another 8' round pan. Run knife around edge of pan to loosen. Invert onto a parchment covered sheet pan. Cut a circle out in the center (remove center circle but keep the metal cutter in the center while baking).

Bake for 20 minutes at 300F (turn oven down when place cookie in). Remove cookie and score into wedges and pierce with design, return cookie to oven and bake for 40 minute or until done. Remove cutter from center, sprinkle with sugar and cut wedges along score marks. Cool on wire rack.