flourless chocolate cake with vietnamese coffee ice cream

We all think about chocolate in February, so this month's Daring Baker challenge was very apropos. A rich flourless chocolate cake with a homemade ice cream of our choice. Chocolate is perfectly paired with many flavors, but I decided to keep it simple and pair the cake with coffee ice cream.

Instead of using the same coffee ice cream recipe that I always use, I decided to try a vietnamese coffee ice cream. A deep french roast sweetened with ooey, gooey sweetened condensed milk. I was inspired by photos and a recipe I saw last year on the "Fresh from the oven blog". I made the recipe my own by adding one more egg, 2 TB of sugar and a squirt of honey. I think my coffee steeped into a richer, darker brew too. Everyone told me that it was pretty potent, so for those of you with an aversion to caffeine, I would stay away from this one.

In search of a different ice cream recipe, I also checked David Leboovitz's book The Perfect Scoop and decided not to use his recipe for vietnamese coffee ice cream, because he didn't include any eggs.... and I think by adding eggs to any ice cream recipe makes for a richer, creamier ice cream. I used my electric Cuisinart ice cream maker that a friend got me for my birthday one year... a completely indispensable gift!

The cake recipe is super simple, extremely rich and very quick to make. I used a combination of 3 different chocolates. First a New Tree Pleasure chocolate bar, 73% cocoa; a few chunks of bitter sweet chocolate from Mon Aimee in Pittsburgh, and a dark chocolate truffle bar from Trader Joes. Since the cake tastes exactly like the chocolate you put into it, you want to make sure you love the chocolate you are using.


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 or 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.

Vietnamese Coffee Ice Cream
adapted from "Fresh from the oven" and "Foodandwine.com" and changed to make my own.

2 c heavy cream
1 cup plus 2 tablespoons sweetened condensed milk
2 TB sugar
1 TB honey
1/2 cup ground Vietnamese coffee
Pinch of salt
6 large egg yolks

In a medium saucepan, combine the whole milk, condensed milk, ground coffee, sugar, honey and salt and bring to a simmer. Remove from the heat and let stand for 20 minutes. Strain through a fine sieve lined with several layers of moistened cheesecloth.

Return the steeped milk to the saucepan and bring to a simmer. In a bowl, whisk the egg yolks until slightly pale. Gradually whisk in the hot milk; refrigerate until cold. Freeze the custard in an ice cream maker. Transfer the ice cream to a container and freeze until firm enough to scoop.

Special thanks:
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.

Inspired by Malaysia’s “most flamboyant food ambassador”, Chef Wan. Recipe comes from Sweet Treats by Chef Wan.

crisp salted oatmeal chocolate chip cookies

I first spotted this recipe on one of my favorite blogs Pittsburgh Needs Eated and it seemed like a must try. I love salt on anything sweet and I love salt with chocolate. So why not add chocolate chips? No reason. So I added chocolate chips to the recipe - which was adapted from Cooks Illustrated, so I'm not sure of the original recipe.... but this version is divine !

Salty Thin and Crispy Oatmeal Cookies
adapted from Pittsburgh Needs Eated, who adapted from Cook's Illustrated

1 cup all-purpose flour ( I exchanged 1/2 of the flour with spelt and oat flour- so 1/2 cup all purpose, 1/4 cup oat and 1/4 cup spelt)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons unsalted butter, softened but still cool, about 65 degrees
1 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
1/2 teaspoon coarse sea salt
1/2 bag of chocolate chip cookies (I recommend Ghirardelli 60% Bittersweet chips)

Instructions
1. Adjust oven rack to middle position and preheat to 350 degrees. Line 3 large baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt in medium bowl.

2. In standing mixer fitted with paddle attachment, beat butter and sugars at medium-low speed until just combined. Increase speed to medium and continue to beat until light and fluffy, about 1 minute. Scrape down bowl with rubber spatula. Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again. With mixer running at low speed, add flour mixture and mix until just incorporated and smooth, 10 seconds. With mixer still running on low, gradually add oats and chocolate chips, and mix until well incorporated, 20 seconds. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.

3. Divide dough into 24 equal portions, each about 2 tablespoons, then roll between palms into balls. Place cookies on prepared baking sheets, spacing them about 2 1/2 inches apart, 8 dough balls per sheet. Using fingertips, gently press each dough ball to 3/4-inch thickness. Lightly sprinkle sea salt evenly over flattened dough balls before baking.

4. Bake 1 sheet at a time until cookies are deep golden brown, 13 to 16 minutes. Transfer baking sheet to wire rack; cool cookies completely on sheet.

blackberry clafouti

This is from this. Eric Ripert had the answer to my desire to make a quick and easy dessert. It was a raspberry clafouti that he made in a toaster oven, which was my inspiration for the blackberry clafouti I made in a regular oven.

This is one of those easy desserts that can be made fresh and served warm for a dinner party.... and very impressive if you use individual ramekins to serve it in.

Raspberry Clafouti by Eric Ripert
Serves 2 (this is very generous amount to serve 2 - it would probably be perfect for 3-4)
(I noted my substitutions below in the recipe)

1 tablespoon butter
¼ cup sugar + more for ramekin
1 large egg
6 tablespoons half and half
1 teaspoon vanilla extract
3 tablespoons all purpose flour (I used spelt flour)
1 cup fresh raspberries (I used blackberries)
Vanilla ice cream (optional)

1. Heat toaster oven to 400°F. Butter two 3 ½ - inch ramekins and dust with sugar.
2. Whisk egg until frothy and add sugar, half and half and vanilla extract; mix to combine.
3. Add the all purpose flour and whisk very well.
4. Divide the raspberries into the ramekins and pour the batter over the raspberries.
5. Bake for 8 - 10 minutes until golden brown and the middle is set. (This took much longer to bake in a regular oven.... about twice as long - I would advise to start checking it at 10 minutes.. I also think if I would have used individual ramekins that the cook time would have been less)
   
6. Serve with a scoop of ice cream. (optional)

pistachio and almond cake with yogurt

It's called a cake, but it's really a loaf. This delicious recipe is from the A16 cookbook, one of my favorite restaurants in San Fransisco. We cooked dinner for friends the other night and this was the dessert that my husband requested I make.

Everyone loved it and it's a good one to make ahead, because upon serving, the cake is sliced and reheated in the oven to crisp the edges slightly. So it's warm when serving.... mmmmmmm....

I made some substitutions to the recipe such as using spelt flour instead of "00" flour and using rapadura organic whole cane sugar instead of regular sugar - I noted these substitutions below in parenthesis.


PISTACHIO AND ALMOND CAKE
from A16 Food + Wine (Nate Appleman + Shelley Lindgren)

1 1/3 C unsalted sheled pistachio nuts
1 1/3 C blanched whole almonds
1/2 C plus 2 TB (5 oz) unsalted butter, room temp
3/4 C plus 3 TB sugar (I used Rapadura Organic Cane sugar)
3 lemons for zesting
1/2 tsp pure vanilla extract
3 eggs
1/2 C plus 1 TB "00" flour or all purpose flour (I used spelt flour)
1/4 tsp kosher salt

1/2 C plain whole milk yogurt (I used sheep milk yogurt - or creme friache)
unsalted shelled pistachio nuts

Preheat oven to 300° F.
Butter a 4 x 8 " loaf pan. Then using a sifter or fine-mesh strainer, dust it with flour, tapping out the excess.

In a processor, combine the pistachios and almonds and pulse until finely ground. Set aside.


Combine the butter and sugar in the bowl of a stand mixer. Grate the zest from lemons directly into the bowl.

Fit the mixer with the paddle attachment and beat on medium speed for about 2 minutes, or until smooth and creamy. Mix in the vanilla just until incorporated. On low speed, gradually add the nuts and mix just until incorporated. Then add the eggs, one at a time, mixing after each addition just until incorporated. Stir in t he flour and salt and mix just until incorporated.

Spoon the batter into the prepared loaf pan.

Bake until a skewer inserted into the middle of the cake comes out clean, about 45 minutes. Let cool in the pan on a wire rack for 10 minutes. Then, run a paring knife around the inside of the pan to loosen the cake sides, invert the cake onto a plate, and lift off the pan. At this point the can can be served warm or allowed to cool completely before being sliced and reheated.

To serve reheated, preheat the oven to 400° F. Cut the cake into generous slices and place on a baking sheet. Bake the slices, turning them over once, for about 5 minutes, or until warm and slightly toasted on both sides.

Serve with a dollop of yogurt and a few pistachios. Serve immediately.

Chocolate peanut butter crispy bars

I first saw this recipe a couple of months ago on Smitten Kitchen and it has been on my mind ever since.... driving me crazy. I finally made it yesterday for a gathering at my friend's house and the consensus was that they're pretty darn good.... but very, very rich... so a little goes a long way.

It's hard to see the 3 layers in my bars since I used dark chocolate for everything, they all kind of blend in together.

Below is the recipe from Smitten Kitchen who adapted it from
Baked: New Frontiers in Baking... and I noted the changes I made along the way also...

Chocolate Peanut Butter Crispy Bars

Crust
1 3/4 C crisped rice cereal
1/4 C sugar
3 TB light corn syrup ( I used golden syrup)
3 TB unsalted butter, melted (I used salted)
Chocolate Peanut Butter Layer
5 oz good quality milk or semi-sweet chocolate, coarsely chopped (I used bitter sweet from Mon Aimee in Pittsburgh)
1 C creamy peanut butter

Chocolate Topping
3 oz dark chocolate (60 to 72 percent cocoa), coarsely chopped (I used Ghirardelli 60% chips)
1/2 tsp light corn syrup (I used golden syrup again)
4 TB unsalted butter (I used salted)

Make the Crust
Lightly spray an 8" square pan with non stick spray.

Put cereal in large bowl and set aside.

Pour 1/4 C water into small saucepan and gently add the sugar and corn syrup - do not let any sugar or syrup get on the sides of the pan). Gently stir with a wooden spoon or spatula just until the mixture is combined. Place a candy thermometer in the saucepan and cook over med-high heat, bringing to a boil. Cook until the mixture reaches the soft ball stage fo 235° F.

Remove from heat, stir in the melted butter and pour mixture over cereal. Working quickly, stir until the cereal is thoroughly coated then pour it into the prepared pan. Using a spatula lightly press the mixture into the bottom of the pan. (Do not press up the sides) Let the crust cool to room temp while you make the next layer.

Make the milk chocolate peanut butter layer
In a large non-reactive metal bowl, stir together the chocolate and peanut butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula until the mixture is smooth. Remove the bowl from the pan and stir for an additional 30 seconds to cool slightly. Pour the mixture over the cooled crust and place pan in refrigerator for an hour or until top layer hardens. This step took several hours for me.

Make the chocolate topping
Combine chocolate, corn syrup and butter in a large nonreactive metal bowl. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove bowl from pan and stir for 30 seconds to cool slightly. Pour mixture over chilled chocolate peanut butter layer and spread. ( I took the advise of rolling the pan around and allowing the topping to spread itself over the peanut butter layer and this worked nicely without even touching it!) Put pan in refrigerator for at least an hour or until top hardens.

Cut into 9 (or many more because these are very rich) pieces and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days... if they last that long.

caramel cake, oh sweetness

The November challenge for the Daring Baker's was a caramel cake with caramelized butter frosting. If you love caramel like I do, then this is a dream recipe. Super easy to make and definitely on the extremely sweet side of the pallet.
I made this cake to take to dinner at a friends. It is just exciting to be able to serve cake for dessert. I suggest putting salt on the table to sprinkle on top to create that perfect salted caramel taste .... plus the salt really helped balance the sweetness.


Some pointers for the recipe....
I added 1/4 c less sugar to the batter and it still was extremely sweet.
My caramel syrup first turned out like a pot of wet sand.... it tasted great but the texture was terrible, so I added some additional water and reheated it, not overheating it, and it came out like the texture of maple syrup.
.. and once again the extra sprinkle of salt on top really helped cut the sweetness.
I toasted walnuts and covered them in caramel syrup then sprinkled sea salt on them to put on the cake.

The Recipe
courtesy of Shuna Fish Lydon

CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING
10 Tablespoons unsalted butter at room temperature
1 1/4 Cups granulated sugar
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperature
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature

Preheat oven to 350F

Butter one tall (2 – 2.5 inch deep) 9-inch cake pan.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.

Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.

Sift flour and baking powder.

Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}

Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.

Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.

Cake will keep for three days outside of the refrigerator.


CARAMEL SYRUP
2 cups sugar
1/2 cup water
1 cup water (for "stopping" the caramelization process)
In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.

When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.

Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}

Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

CARAMELIZED BUTTER FROSTING
12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste

Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.

Pour cooled brown butter into mixer bowl.

In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.

Note: Caramelized butter frosting will keep in fridge for up to a month.
To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light

Thanks to our host Culinary Curiosity and co hosts Blondie and Brownie and Foray into Food for coming up with this delectable recipe for this month's challenge and especially to Egg Beater for her signature caramel cake!

persimmon flowers

persimmons... one of the blessings of living in los angeles during the fall.

dried persimmons... a great boon from having a bounty of persimmons...

I bought so many persimmons from the farmers market last week that I had to borrow my friend's dehydrator to preserve these wonderful little gems.

I would imagine that you could dehydrate them in an oven on warm. The only caveat is that it takes a pretty long time. They took over 12 hours in the dehydrator (on about 105°). I did slice them very thick, so if I sliced them thinner they probably wouldn't have taken so long. But it is time well spent.