Chocolate Valentino & Raw Vanilla Softserve (recipes)

Look at that cake! So perfect for this month’s Daring Bakers Challenge! Chocolatey, gooey, with a thin, crackly brownie-like crust… so light but rich, it melts on your tongue… and.. not a drop of flour in sight! *record scratch*

Yup, you heard me! A chocolate cake, luscious, decadent and gluten free! I loved dropping this piece of information on people, especially my mother as I offered her up a slice! Flourless cakes are not something new to me. I am used to making them at Passover time, but this one really ‘takes the cake’! :lol: I have filed the recipe away to resurrect this Passover season, as it is relatively labour-free, and only requires 3 ingredients!!!

After past disasters with flourless cake recipes I have learnt the hard way that it’s really important to fold the egg whites until not a speck of white can be seen. Be aware that any white left in the batter will only harden, and you will have tough lumps of egg white in your cake slices. *SHUDDER*

Once your batter is well blended you can pretty much rest assured that the scariest part of the recipe is behind you. The cake bakes at a fairly high temperature for a relatively short time. After leaving it to cool for a while you are ready to slice and serve! The texture is very similar to a brownie. Light crackly exterior, gooey, luscious center. As the cake continues to cool it gets increasingly dense. Knowing which result you prefer can be a determining factor in when you want to serve it. I myself prefer it still warm and moist. This is when it is lightest and seems to melt your tongue! All you need is a light dusting of confectioner’s sugar on top and your guests will be going WOW!

This month’s challenge included creating an icecream ‘side’ to our cake. Well nothing could be quicker or easier than a Raw Banana Softserve! It’s even pretty dang nutritious! Just the thing to assauge the guilt of a chocolate hangover :)

Chocolate Valentino
Preparation Time: 20 minutes

INGREDIENTS:

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

METHOD:

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 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.


Raw Vanilla Softserve

Source: GoneRaw.com

INGREDIENTS:

4 large bananas, frozen
1/4 cup raisins, soaked
2 tablespoon ground chia seeds (I use ground flaxseed)
2 teaspoon vanilla extract (or the equivalent amount of vanilla bean)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
10 drops stevia (I use agave or honey)

METHOD:

1. First, process the soaked raisins until they are relatively smooth.
2. Then add in the bananas, vanilla, ground chia, spices and stevia, and continue to process until the mixture is completly smooth and creamy.
3. Try the ice cream, and add more stevia or vanilla to taste.

4. At this point, it will seem like a cold pudding, so freeze the ice cream for 1-2 hours.
5. Stir before serving. Dig in!

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.

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Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven. Author of "Glam By Request: 30+ Easy Caribbean Recipes"

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  • http://www.rosas-yummy-yums.blogspot.com Rosa

    Great job! A delicious looking dessert!

    Cheers,

    Rosa

  • http://www.rosas-yummy-yums.blogspot.com Rosa

    Great job! A delicious looking dessert!

    Cheers,

    Rosa

  • http://informalblathering.wordpress.com anna

    Hmm, I’ve never heard of a raw ice cream like that but it sounds really good! Is the banana flavor prominent or are they more for texture?

  • http://informalblathering.wordpress.com anna

    Hmm, I’ve never heard of a raw ice cream like that but it sounds really good! Is the banana flavor prominent or are they more for texture?

  • http://www.TriniGourmet.com Sarina

    Rosa -Thanks! :)

    Anna – The banana flavour can be quite prominent depending on how ripe they are. They are also there for texture, as they prevent the icecream from actually getting hard. I always think of this as a a banana softserve, but the recipe title says Vanilla, so that’s how I kept it :)

  • http://www.TriniGourmet.com Sarina

    Rosa -Thanks! :)

    Anna – The banana flavour can be quite prominent depending on how ripe they are. They are also there for texture, as they prevent the icecream from actually getting hard. I always think of this as a a banana softserve, but the recipe title says Vanilla, so that’s how I kept it :)

  • http://www.bookofyum.com seamaiden

    Looks lovely! I was planning on making a dairy-free version of the whole thing and had my eye on a yummy Raw banana ice cream too, but ran out of time. Sounds great!

    -Sea

  • http://www.bookofyum.com seamaiden

    Looks lovely! I was planning on making a dairy-free version of the whole thing and had my eye on a yummy Raw banana ice cream too, but ran out of time. Sounds great!

    -Sea

  • Jaz Borden

    Deliciousness incarnate!

  • Jaz Borden

    Deliciousness incarnate!

  • http://stickygooeycreamychewy.blogspot.com Susan at Sticky,Gooey,Creamy,C

    This was so good, I didn’t even think about it being gluten free! You did a beautiful job with it. And, the ice cream sounds divine!

    Susan at Sticky,Gooey,Creamy,Chewy’s last blog post..Flavor of the Month: Toasted Coconut-Sesame Brittle Ice Cream

  • http://stickygooeycreamychewy.blogspot.com Susan at Sticky,Gooey,Creamy,Chewy

    This was so good, I didn’t even think about it being gluten free! You did a beautiful job with it. And, the ice cream sounds divine!

    Susan at Sticky,Gooey,Creamy,Chewy’s last blog post..Flavor of the Month: Toasted Coconut-Sesame Brittle Ice Cream

  • http://pinkstripes.wordpress.com Wendy

    Your cake looks wonderful. I just saw chia seeds at the local health food store yesterday and wondered what people used them for. Now I know. The raw ice cream sounds yummy.

    Wendy’s last blog post..{DB} Flourless Chocolate Cake and Coffee Ice Cream

  • http://pinkstripes.wordpress.com Wendy

    Your cake looks wonderful. I just saw chia seeds at the local health food store yesterday and wondered what people used them for. Now I know. The raw ice cream sounds yummy.

    Wendy’s last blog post..{DB} Flourless Chocolate Cake and Coffee Ice Cream

  • http://www.cococooks.blogspot.com courtney

    Looks wonderful.I love the raw banana soft serve!

    courtney’s last blog post..Meringue Topped Spiced Apple Conserve

  • http://www.cococooks.blogspot.com courtney

    Looks wonderful.I love the raw banana soft serve!

    courtney’s last blog post..Meringue Topped Spiced Apple Conserve

  • Sebastian

    you rock, babe :)

  • Sebastian

    you rock, babe :)

  • Sebastian

    you rock, babe :)

  • http://www.thefoodbuster.com Edmund

    Awesome recipe. I made some of that ice cream–and I have to say, that banana makes all the difference. I just had one problem, though: My ice cream came out a little tough. Do you know what could have caused it? Maybe I froze it too long or didn't process it enough? Thanks for any help you offer.
    My recent post Father’s Office

  • http://www.thefoodbuster.com Edmund

    Awesome recipe. I made some of that ice cream–and I have to say, that banana makes all the difference. I just had one problem, though: My ice cream came out a little tough. Do you know what could have caused it? Maybe I froze it too long or didn't process it enough? Thanks for any help you offer.
    My recent post Father’s Office

  • http://www.thefoodbuster.com Edmund

    Awesome recipe. I made some of that ice cream–and I have to say, that banana makes all the difference. I just had one problem, though: My ice cream came out a little tough. Do you know what could have caused it? Maybe I froze it too long or didn't process it enough? Thanks for any help you offer.
    My recent post Father’s Office


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