DB#28 or Two hearts as one!

We didn't have this cake for valentine's. In fact, we're not good at celebrating this date, which means that having been in Paris for St. Valentine's day in the last couple of years has been pure coincidence. But let me tell you that Paris has to be the most perfect place on Earth to be with your half! I've completed the Daring Bakers February's challenge last week, baking 8 beautiful heart-shaped cakes that were served with vanilla flavoured Quark and red-currants. Perfect combination indeed!

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
Adapted from Chef Wan

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. {link of folding demonstration}
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 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.



My thoughts on the challenge:
- I've halved the recipe, and it worked just fine!
- Not having a mould to bake a heart-shaped cake, I've baked it in my silicone moulds - got 8 individual cakes.
- It's not warm in Lisbon. Not just yet. I really wanted to give it a try at a vanilla ice cream but in the end I couldn't find the time to make it or how to fit the bowl in my freezer. I've served the cakes together with Quark (added a little vanilla sugar) and red currants. Just thought some red was due!!
- My overall opinion about this recipe is really positive: the cake is easy to make and everybody liked it. It's not a cake to bake often but for a special occasion (if chocoholics are involved), I think it can be a nice option.

Thanks Wendy & Dharm for such a LOVEly recipe! ;-) Do check all the Daring Bakers creations: head over to the blogroll!