I did a trial version of this month’s Daring Bakers challenge half way through the month. I made 3/5 of the recipe (as in I used 3 eggs instead of 5). This was plenty to fill two 15 cm (6 in) springform pans. I baked them less than the designated 25 min but this turned out being too much. The inside was still moist but the sides were pretty crumbly and dry-ish. I used bittersweet chocolate with a 56% cocoa content but I thought the end-result turned out on the bitter side. In sum: I wasn’t swept off my feet.
So at the end of the month I repeated the recipe and this time only used 2 eggs and baked it in a small square baking pan. I used the same bittersweet chocolate but only used â…” of it. For the remaining â…“ I used milk chocolate. This time I tried to get it out of the oven when it had the right temperatur. It turned out somewhat higher but at least high enough to not pose a salmonella risk and not too high to make it dry. The combination of bittersweet and milk chocolate was just right, not too bitter, not too sweet. This version was much better than the one I made earlier in the month.
To accompany the cake I made Arabic coffee ice cream aka coffee and cardamom ice cream. This was so good I only ate 1/3 of the slice of cake and continued with just the ice cream. Didn’t want to spoil the ice cream experience by eating the cake 😉 And I’m not even an ice cream person! Coffee ice cream used to be my all time favourite but now it’s definitely Arabic coffee ice cream.
Arabic coffee ice cream
350 ml (1 Â½ cup) heavy cream
150 ml (â…” cup) milk
4 cardamom pods, crushed
2 ts Turkish coffee (or coffee ground to a powder)
4 egg yolks
100 g (3 Â½ oz) sugar
Bring the cream, milk, cardamom and Turkish coffee to a boil. Turn off the heat and allow to steep for 30 minutes.
Mix the egg yolks and the sugar until smooth.
Bring the milk and cream mixture to a boil again. Temper the egg yolk and sugar mixture with some of the hot cream and milk. Add the mixture to the hot milk and cream whilst stirring. Allow to cook gently for 2 minutes whilst still stirring.
Strain the custard through a fine mesh sieve and allow to cool down. Don’t forget to stir whilst it is cooling in order to prevent the development of a skin. Chill the custard in the fridge. Churn in your ice cream maker. Put the ice cream in your freezer.
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.