Flourless Chocolate Cake & Buttermilk IcecreamPosted: February 28, 2009
Another month, another Daring Baker’s challenge. This month’s challenge was a flourless chocolate cake and they asked the Daring Baker’s to make an icecream to go along with it. Since this is such a rich cake, I looked for an icecream that wouldn’t be too intense and found a recipe for Buttermilk Lemon Icecream in David Leibowitz’s book, The Perfect Scoop. I didn’t have buttermilk, but I had some half and half and milk (I took some from a coffee establishment ending in a word that rhymes with tuck) and vinegar and created a fake buttermilk that worked out just fine. The picture isn’t that great (our nice camera ran out of juice and we had quite a bit of champagne with friends while eating it), but the flavors of the icecream went perfectly with the cake. The tanginess of the buttermilk and the sourness of the lemon complimented the dark chocolate in the cake. Both are highly recommended.
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.
Flourless Chocolate Cake (Chocolate Valentino)
16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped (use the BEST chocolate you can buy)
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated (I actually used 4 eggs, didn’t have the 5th and it came out just fine)
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 (I used a 9″ tart 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 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.
Lemon-Buttermilk Icecream (adapted from “The Perfect Scoop” by David Lebovitz)
Makes about a quart
1 cup vanilla simple syrup (I steeped a vanilla pod in simple syrup. You can use regular)
1 lemon, prefer unsprayed
2 cups buttermilk (I used 2 cups of a mix of milk and half and half and added a tablespoon of cider vinegar, let it sit for 5 minutes).
zest and juice from one lemon (more if you want)
Whisk buttermilk into syrup mixture, then mix in lemon juice and zest. Pour into icecream maker and churn according to directions.