Chocolate Desires

Daring Bakers Challenge #2 -

I really enjoyed this challenge because I LOVE chocolate(but really who doesn't!), also I was super excited to try and make ice cream without the use of an ice cream maker. I used a 65% chocolate for my cake and although I usually enjoy darker chocolates, next time I make this I'll use something a little sweeter. I choose to pair the cake with strawberry ice cream because after seeing a few other blogs featuring strawberries I had a serious craving! I used frozen strawberries for the ice cream because fresh ones are a little too out of my price range right now.

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

16 ounces(454 grams) of chocolate, roughly chopped
½ cup plus 2 tablespoons of unsalted butter

5 large eggs separated, room temperature

Preheat oven to 375 F, butter an 9 inch cake pan and line with parchment. Over a bain marie melt the butter and chocolate together, stirring often until completely melted, remove from heat and set aside. Whip egg whites to stiff peaks, taking care not to over whip. Whisk egg yolks till pale coloured and mix into cooled chocolate. Fold egg whites into chocolate, 1/3 at a time, until no white streaks remain. Pour into prepared cake pan and bake for approximately 25 minutes or until temperature reads 140 F (if you don't have a thermometer the top of the cake will look similar to a brownie).

Strawberry Ice Cream

1 lb strawberries, fresh of frozen with all juices

1 1/2 cups sugar

2 cups half and half

1 tbsp frozen orange juice concentrate

Puree strawberries with a hand blender and put 2 cups worth into a small pot on the stove over medium heat to warm. Add sugar and stir to combine, keep on heat until all sugar has dissolved. Add warmed puree back into remained of cold puree, add in orange juice concentrate and half and half. Stir to combine. Pour into a rectangular Tupperware container and refrigerate until cold. Place in freezer and stir mix approximately every half and hour until mixture is completely frozen. (I took the hand blander to it in order to really help break up the crystals) Allow to sit overnight before scooping.