Daring Bakers, February 2009 - Chocolate Valentino

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.

Chocolate Valentino
(Recipe from Sweet Treats by Chef Wan

454 g dark chocolate, roughly chopped
146 g unsalted butter
5 large eggs, separated

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. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment. Separate the egg yolks from the egg whites and put into two medium/large bowls. 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). With the same beater beat the egg yolks together. Add the egg yolks to the cooled chocolate. 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.

Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 190°C for about 25 minutes or until a toothpick inserted into cake comes out clean. Cool cake on a rack for 10 minutes and then unmold.

Although the challenge was vanilla ice cream, our hosts allowed us to make an ice cream of our choice. I have seen this poppy seed ice cream some time ago and had it bookmarked in my head, but, somehow, never made it. I thought this was a perfect opportunity. If you're a poppy seed lover, like me, this will be heaven to you.

Vera's Poppy Seed Ice Cream
(original recipe by Vera)

100 ml heavy cream
50 ml milk
50 ml sour cream
50 g raisins
rum
100 g ground poppy seeds (it is very important to grind it!)
sugar to taste

Soak raisins in rum. Beat heavy cream. Add milk and sour cream. Stir in poppy seeds. Add sugar to taste. Freeze.