Saturday 28 February 2009

Chocolate Valentino Cake with Malted Milk Ice Cream

This month, the DB assignment came in 2 parts. We were asked both a make a version of a Chocolate Valentino cake, using our favourite chocolate, and an ice-cream, in any flavour of our choice. Now whenever I see an assignment like that, I think "What fun!" I get to make what I like to eat instead of having it dictated to me. It does, however, create a little bit of a dilemma as there is just so much to choose from! After stressing somewhat over the myriad choices, I finally settled on a milk chocolate Valentino cake and a malted milk ice cream from David Lebowitz's book, The Perfect Scoop.

Now I know its likely that not everyone likes the flavour of malted milk, but I just absolutely adore it. If I'm honest, I guess it transports me back to my childhood when one of my favourite drinks was Horlicks - served either hot or cold. I've had some great Horlicks gelato / ice-cream back in my native Singapore but for some reason, have never experimented with making my own. This it seems, was my chance.

I chose to leave out the malted milk balls, not because I don't like them, but because I really like my ice creams simple (i.e., without add-ins like chips, pretzels, cookie dough, etc.) This is in direct contrast to M's preferences but hey, I'm the one making the ice cream!
The ice-cream was absolutely fantastic - extremely creamy with a healthy does of malt flavour. As for the cake, it was simple enough to make. I chose to make them in mini-heart shapes, in keeping with the name of the cake. Although my cakes deflated slightly after coming out of the oven, they tasted delicious. A perfect canvas for the malted milk ice cream.

Chocolate Valentino

16 ounces (1 pound) (454 grams) of your favourite 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.

8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C9. 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.

Malted Milk Ice Cream
Adapted from The Perfect Scoop by David Lebowitz

1 cup half-and-half
2/3 cup sugar
2 cups heavy cream
1 tsp vanilla extract
3/4 cup malt powder
6 large egg yolks

Warm the half-and-half with the sugar in a saucepan.

In a large bowl, whisk together the heavy cream, vanilla, and malt powder. Set sieve on top.

In a separate bowl, whisk together the egg yolks. Add the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a wooden or heatproof plastic spatula. do this until the mixture gets thick enough and coats the spatula.
Pour the custard through the sieve and whisk it into the malted milk mixture. Stir until cool over an ice bath.

Chill mixture in the refrigerator, then freeze in your ice cream maker.

Makes about 1.5 quarts

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.