{"id":615,"date":"2009-02-28T09:52:09","date_gmt":"2009-02-28T15:52:09","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=615"},"modified":"2009-02-28T09:52:09","modified_gmt":"2009-02-28T15:52:09","slug":"daring-bakers-february","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2009\/02\/28\/daring-bakers-february\/","title":{"rendered":"Daring Bakers: February"},"content":{"rendered":"

The month of February is full of wonderful holidays. \u00a0Here are just a few of them:<\/p>\n

    \n
  1. Cordova Ice Worm Day <\/a>– 3rd<\/li>\n
  2. Valentine’s Day – 14th<\/li>\n
  3. Presidents Day – 16th<\/li>\n
  4. Lisa’s Birthday – 19th<\/li>\n
  5. Hoodie Doo Day<\/a> – 20th<\/li>\n
  6. National Tortilla Chip Day – 24th<\/li>\n<\/ol>\n

    All of these holidays are special and all have their own unique and special ways to celebrate. \u00a0I love my sister Lisa, so of course February 19th is my favorite February holiday. \u00a0In a close second is Valentine’s Day. \u00a0Chocolate, roses, romantice dinners…and oh, CHOCOLATE!<\/p>\n

    The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef.
    \nWe 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.<\/p>\n

    \"cake\"<\/p>\n

    I was excited to see that this month’s challenge was a perfect dessert for Valentine’s Day…a Chocolate Valentino with my choice of ice cream! \u00a0Some friends had already made plans to come to Amarillo to spend Valentine’s weekend, so the timing was perfect.<\/p>\n

    \u00a0<\/p>\n

    \u00a0<\/p>\n

    Since the ingredient list is short, the use of quality ingredients is important. \u00a0I chose to use a semi-sweet chocolate. \u00a0I used Guittard Semisweet, which was on sale at World Market! \u00a0\"chocolate\"<\/p>\n

    Now, when it came time to get wonderful eggs and butter…I went to the grocery store. \u00a0I would have gone and milked my own cow and churned some butter, and then gone out to my chicken coop and taken some free range eggs from my dearly loved chicken, Polly,…but I ran out of time! \u00a0Darn.<\/p>\n

    I was originally going to make a vanilla ice cream, but wanted to do something a little different. \u00a0I chose to make a cinnamon ice cream. \u00a0I had made it before, and so this time around was a little easier. \u00a0I thought it was an OK complement to the chocolate cake, but I wish I’d made a simple vanilla ice cream instead.\u00a0<\/p>\n

    \"cake3\"<\/p>\n

    I did not use a heart shaped pan. \u00a0Instead I cut out a heart from some parchment and dusted the cake with powdered sugar. \u00a0<\/p>\n

    \"cake2\"<\/p>\n

    The cake was dense and chocolately. \u00a0If you are a chocolate lover, then you will enjoy this cake. \u00a0Top with vanilla ice cream or sweetened whipped cream…maybe add a few fresh berries as well.<\/p>\n

    Chocolate Valentino
    \nPreparation Time:\u00a0 20 minutes<\/strong>
    \n16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
    \n\u00bd cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
    \n5 large eggs separated<\/p>\n

    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.<\/p>\n

    \"melted-chocolate\"
    \n2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
    \n3. Separate the egg yolks from the egg whites and put into two medium\/large bowls.
    \n4. 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).\u00a0<\/p>\n

    \"eggwhites\"\"yolks\"
    \n5. With the same beater beat the egg yolks together.
    \n6. Add the egg yolks to the cooled chocolate.
    \n7. 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.\u00a0
    \n8. Pour batter into prepared pan, the batter should fill the pan 3\/4 of the way full, and bake at 375F\/190C<\/p>\n

    \"unbaked1\"
    \n9. Bake for 25 minutes until an instant read thermometer reads 140F\/60C.\u00a0
    \nNote \u2013 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.<\/p>\n

    \"baked1\"
    \n10. Cool cake on a rack for 10 minutes then unmold.<\/p>\n

    Cinnamon Ice Cream<\/p>\n

      \n
    • \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3 cups half and half (or whole milk)<\/li>\n
    • \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3 cinnamon sticks<\/li>\n
    • \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 6 egg yolks<\/li>\n
    • \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 cup brown sugar<\/li>\n
    • \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 cup heavy cream<\/li>\n
    • \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 teaspoon ground cinnamon<\/li>\n
    • \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 tablespoon vanilla<\/li>\n<\/ul>\n

      \u00a0<\/p>\n

      1.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 In a medium saucepan scald milk and let steep for 30 minutes with the cinnamon sticks.\u00a0 Discard the cinnamon sticks.<\/p>\n

      2.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 In another saucepan, off heat, whisk the yolks and sugar together.\u00a0 Gradually whisk in milk.<\/p>\n

      3.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cook over medium heat until the mixture begins to thicken, stirring constantly.\u00a0 Once the mixture coats the back of a spoon and leaves a path when your finger is drawn through it, turn off the heat.<\/p>\n

      4.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cool this mixture to room temperature then stir in the cream, cinnamon and vanilla.\u00a0 Stir until smooth.<\/p>\n

      5.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Chill this custard mixture for 6-8 hours.\u00a0 It should be cold.<\/p>\n

      6.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Freeze in your ice cream maker according to manufacturers instructions.<\/p>\n