Daring Bakers Challenge - Flourless Chocolate Cake with Deeply Chocolate Gelato

Flourless Chocolate Cake with Deeply Chocolate Gelato
Originally uploaded by watchjennybake.

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.

I have made flourless chocolate cake before, and was excited that making ice cream would be part of this challenge. I am still not a master of ice cream. I don't know exactly what consistency I'm looking for when I transfer the mixture from the ice cream maker to the freezer for the solid-freeze. I feel like the mouth feel just isn't right. It almost ends up like a gummy texture, rather than smooth. I would welcome any pointers or reassurances!


I decided to make this for Valentines Day, and I wanted to make a decadent ice cream. I had watched Ina Garten make this deeply chocolate gelato and knew I had to try it. And wow, this is the richest, darkest, chocolate ice cream or gelato that I have ever had. It made the flourless chocolate cake seem mild, and it was actually incredibly rich itself. Both my husband and I went through multiple glasses of milk just to eat one slice of cake with a scoop or two of ice cream.


For the cake itself, the main part of the challenge, I used 4 oz of milk chocolate, 4 oz of bittersweet, and 8 oz of semisweet. It was still pretty dark. Since you don't add sugar to the recipe, the sweetness depends entirely on the taste of the chocolate. I think next time I would use half milk chocolate and half semisweet, perhaps.

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. {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.

I was in a weird mood when I made this recipe, and decided to beat the egg whites by hand. Sometimes it is just fun to work hard for the end result.

On an unrelated note, is anyone on Twitter? I joined this week but am only using it as a place to stick random quotations from books I'm reading, or sometimes movies and songs. Still, if you ever wanted a trip inside the head behind jennybakes.com, there you go.

Categories: Cake, Chocolate, Daring Bakers, Gelato, Ice Cream