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February 28, 2009

Flourless Chocolate Cake - Daring Bakers

This was a challenge that I baked pretty at the begining of the month. Why? Of course because of the chocolate! 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 chose caramel ice cream, because I wanted to prepare it long ago. When I took the photos the cake was still lukewarm...mmm...


Ingredients:
500 ml milk
150 ml creme fraiche
3 egg yolks
260 g powder sugar
35 g salted butter


Whisk milk and cream fraiche together, but set 50 ml aside. Heat the mixture and beat the rest of the creme fraiche fluffy. Whisk egg yolks with 170 g of powder sugar.
Melt the rest of the sugar in a saucepan until golden brown. Remove it from the heat and add butter, whisk, add creme fraiche and mix well. Pour caramel into the milk mixture and whisk well. Pour caramel-milk mix over the egg yolks and heat until it thickens. Leave it in the
fridge over night and the next day let your ice cream maker do the job.

8 comments:

  1. Perfect! That combo is irresistibly scrumptious! Very well done...

    Cheers,

    Rosa

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  2. One can never go wrong with chocolate and caramel - I love that little piece of caramel work too!

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  3. Your cake looks lovely, and the caramel icecream.........
    Great combination.

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  4. The melting caramel ice cream looks fantastic!

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  5. What a perfect little cake - it must have tasted so good with the caramel ice cream!

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  6. Oh I like how the ice cream is melting down the sides of the cake. Yummy.

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