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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:

Kevin said...

Nice looking cake!

Rosa's Yummy Yums said...

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

Cheers,

Rosa

Mennyei Manna said...

De helyes!:)

Sweet Bird said...

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

Aparna said...

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

Maggie said...

The melting caramel ice cream looks fantastic!

Amy said...

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

Jenny said...

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

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