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Daring Bakers:Flourless Chocolate Cake and Adzuki Ice Cream

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.
February is shortest month of the year, and this year, it was the busiest month for me. But that's a good thing! Dharm and Wendy chose a relatively simple decadent cake to put together. Unfortunately my Valentine wasn't home this month , so the cake wasn't truly enjoyed and indulged in by both of us. But when he comes home I would love to make this again. I used semi sweet chocolate and halved the recipe. The cakes were baked in mini loaf pans. The most amusing part of this challenge was my choice of Ice cream. I had leftover Adzuki(red bean paste) and decided to make the Asian inspired Adzuki ice cream. Most people say Red Bean Ice Cream? Yuck.! Don't knock it until you try it. I felt the flavors perfectly complimented the rich chocolate flavor of the cake. Wonderful combination. Be sure to visit all the other amazing Daring Bakers this month.
Coco's Adzuki Ice Cream
2/3 cup red bean paste* can be purchased in Asian Supermarkets
2/3 cup sugar
4 egg yolks
1 cup heavy cream
1 cup milk
1 tsp vanilla extract
Bring milk and cream to a boil. In a separate medium bowl whisk vanilla, sugar, and yolks together. Gradually temper the egg mixture ( taking a little bit of egg mix to hot milk, and then then taking the milk mixture back to the egg mixture)as not to curdle the eggs. Once both mixtures are incorporated, whisk in the red bean paste. Transfer all to the same saucepan the milk was boiled in and on a low heat simmer until mixture is thickened. Do not overcook as the eggs will curdle. Place in bowl and allow to cool until room temp. Transfer , covered to the refrigerator. Follow Ice Cream maker instructions.

February’s challenge is a Flourless Chocolate Cake, Chocolate Valentino, inspired by Malaysia’s “most flamboyant food ambassador”, Chef Wan. Recipe comes from Sweet Treats by Chef Wan

What we Want You to Do:
-Use the following recipe
-Serve with - The original recipe calls for the cake to be served with whipping cream. BUT we decided to make this more of a challenge and ask you to make your own Ice Cream – a first for the DBrs. You can choose any flavour you want and any recipe although we provided two vanilla ice cream recipes. But we are giving you a little freedom here and will allow whipped cream as a topping as well or of course non-dairy whip. Be as creative as you want with your topping. Any fruit puree or sauce would be lovely with this cake.
- Use your favorite chocolate – the finished cake will taste exactly like the chocolate you use. Be creative with your chocolate, if you like a sweeter cake use milk chocolate or a combination of the semisweet and milk chocolate. If you like bittersweet chocolate use that and add sweetness by mixing the semi sweet with bittersweet. If you are daring, try white chocolate. (Dharm used all bittersweet and Wendy used a half bitter/half semi sweet chocolate).
- A higher cacao percentage increases the bitterness of the chocolate.
-Equipment - it is optional to use a heart shaped pan. For a real Valentino, bake it in a heart shaped pan or cut it out into a heart shape. You may use any shape pan that gives you an area of 50” - 6x8 or 7x7. An 8” spring form pan works with great results as do smaller pans or ramekins.
-An instant read thermometer highly recommended.

Note on recipe - the recipe consists of 3 simple ingredients and how you interpret them is part of the challenge. The simplicity of this recipe gives credit to the ingredients much in the same way of French baguette.
-This recipe comes together very quickly with a hand mixer.
-This is a very decadent cake that will sink a little as it cools but will still hold its shape.
-Very dense and fudgy cake that tastes divine.
-The top forms a light crust kind of like a brownie

Posting Date: February 28, 2009

Chocolate Valentino
Preparation Time: 20 minutes
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

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 or 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.

Dharm's Ice Cream Recipe
Classic Vanilla Ice Cream
Preparation Time: 30 minutes

Recipe comes from the Ice Cream Book by Joanna Farrow and Sara Lewis (tested modifications and notes in parentheses by Dharm)

1 Vanilla Pod (or substitute with vanilla extract)
300ml / ½ pint / 1 ¼ cups Semi Skimmed Milk – in the U.S. this is 2% fat (or use fresh full fat milk that is pasteurised and homogenised {as opposed to canned or powdered}). Dharm used whole milk.
4 large egg yolks
75g / 3oz / 6 tbsp caster sugar {superfine sugar can be achieved in a food processor or use regular granulated sugar}
5ml / 1 tsp corn flour {cornstarch}
300ml / ½ pint / 1 ¼ cups Double Cream (48% butter fat) {in the U.S. heavy cream is 37% fat)
{you can easily increase your cream's fat content by heating 1/4 cup of heavy cream with 3 Tbs of butter until melted - cool to room temperature and add to the heavy cream as soon as whisk marks appear in the cream, in a slow steady stream, with the mixer on low speed. Raise speed and continue whipping the cream) or use heavy cream the difference will be in the creaminess of the ice cream.

1. Using a small knife slit the vanilla pod lengthways. Pour the milk into a heavy based saucepan, add the vanilla pod and bring to the boil. Remove from heat and leave for 15 minutes to allow the flavours to infuse
Lift the vanilla pod up. Holding it over the pan, scrape the black seeds out of the pod with a small knife so that they fall back into the milk. SET the vanilla pod aside and bring the milk back to the boil.
2. Whisk the egg yolks, sugar and corn-flour in a bowl until the mixture is thick and foamy. 3. Gradually pour in the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle hear, stirring all the time
4. When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill.
5. By Hand: Whip the cream until it has thickened but still falls from a spoon. Fold it into the custard and pour into a plastic tub or similar freeze-proof container. Freeze for 6 hours or until firm enough to scoop, beating it twice (during the freezing process – to get smoother ice cream or else the ice cream will be icy and coarse)
By Using and Ice Cream Maker: Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker)

Wendy's Ice Cream Recipe
Vanilla Philadelphia Style Recipe
Preparation Time: 5 minutes
2 cups (473 ml) of half and half (1 cup of heavy cream and 1 cup of whole, full fat milk)
1 cup (237 ml) heavy cream
2/3 (128 grams) cup sugar
Dash of salt
1 (12 grams) tablespoon of vanilla

Mix all ingredients together (we do this in a plastic pitcher and mix with an emulsifier hand blender-whisking works too).
Refrigerate for 30 minutes or longer
Mix in your ice cream maker as directed.

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Chez US said...

Fantastic flavor combination. I would have never considered mixing the two but can almost taste it now that I think about it!

Fantastic job & lovely photos!

Lisa Michelle said...

I was originally thinking of doing an adzuki bean-chocolate-black sesame Valentino cake, but decided to be boring and keep it simple. I LOVE that you used the red bean paste in your ice cream..good stuff! Nice job, very creative and lovely photos!!

Tartelette said...

Love the sound of the adzuki bean ice cream! Beautiful Courtney!

Audax Artifex said...

Yes the Asian flavoured ice-cream is a great idea. I have had it before and it is great. Love the texture of the flourless cake. Pictures are great. Sorry to hear about the lack of time to enjoy the recipe.

Rosa's Yummy Yums said...

Great job! That Adzuki Ice Cream is very interesting and original! I bet it pairs wonderfully well with the cake!



Aran said...

such interesting ice cream. i'm so intrigued!

giz said...

I would never have thought to stretch myself like this - you're so clever. I'd love to try these flavours together.

Judy@nofearentertaining said...

Great looking cake! It was nice and easy wasn't it. I am in awe of your ice cream!!! How creative!

Judy@nofearentertaining said...

Great looking cake! It was nice and easy wasn't it. I am in awe of your ice cream!!! How creative!

Jude said...

Nice pairing.. I have no problems with red bean ice cream at all. I even make the bean paste from scratch sometimes just for this :)

Dharm said...

Thanks for joining us on the challenge this month! I love your pairing of flavours and your cake and ice cream look just super!

Dana McCauley said...

Adzuki - how clever you are! I think this is a very interesting combo and certainly a daring one!

anna said...

I've never tried adzuki ice cream (the only places it's ever available also always have matcha and I can't say no to anything tea-flavored) but it sounds like a good chocolate pairing. I found this cake really needed something different to offset the richness and you definitely found that something!

Beth said...

Great way to use up the adzuki! Lovely photos too. You have been kicking butt in February. Keep it up!

Bellini Valli said...

This is a perfect ending for another month of winter. This would have been hard to resist:D

Junie Moon said...

Wow, great job on the challenge! I've never heard of Adzuki beans before, so I've learned much for my first challenge with the Daring Bakers. What a fun ice cream idea. Thank you!

Megan said...

I would love to go grocery shopping with you. You use the most amazing ingredients! I thought about making a half batch to get new pictures but how do you split 5 eggs? I did my post anyway.Almost pictureless. ;-)

Dee said...

I've never thought very much of Chef Wan but seeing this dessert makes me se him in a new light. And I love adzuki bean ice cream. Well done!

Lesley said...

THat ice cream is really fantastic. I've never heard of it!

Emily said...

The cake looks perfect. But I'm really eyeing that ice cream. What a great idea! It looks like it has a really good texture.

kellypea said...

You're so funny -- definitely not knocking the adzuki bean ice cream since I haven't tried it, but I do love adzuki beans. Just grinning over your endless creativity! The color is gorgeous and I'm wondering about some caramel with it :) said...

great job, my friend! It looks fabulous.

Lori Lynn said...

Hi Courtney.
I am fascinated with food pairings. Your adzuki ice cream with chocolate cake sound so intriguing. Very creative.

Proud Italian Cook said...

Leave it to you to come up with again, another unique creation!

Gigi said...

The cake sounds totally decadent! I love the flavor of the ice cream ...very creative!

Mary said...

Your Adzuki ice cream looks really good. I'd like to give it a try! I'm sorry I've been gone so long! Congratulations on your segment on TV and I'm so impressed that you've been making all this bread when you're so busy!

Blog Princess G said...

Coco! What a great tv segment... you came off like such a pro, like you've been doing it for years. I wonder what is next for you glamah girl?

I love these recipes, thanks - as usual - for sharing. :)

Lynn said...

Wow, who knew? Who knew that Adzuki ice cream would be so good? I have shied away from making this ice cream, but, after reading your post, I am going to take the plunge and make it, using your recipe. Well done.

linda said...

Never had adzuki bean ice cream but you've made me very curious...
Love that you baked the cake in loaf pans, the first I've seen up till now.

Jenny said...

I think this flavor combination sounds so interesting! Lovely job on your cake as well.

Jen of A2eatwrite said...

The adzuki ice cream is brilliant! I think it would be a great accompaniment to the flourless chocolate cake.

Anonymous said...

I want to try that ice cream! ;)

Molly Loves Paris said...

It's amazing seeing all the different conveyances that the daring bakers have used to bake this cake in. My family is very fond of what we call "sesame bean paste balls", and I bet they'd like your ice cream.

Hendersonville Epicurean said...

Interesting ice cream choice! Don't know when I'd have a chance to try it, though. :)

chou said...

I still remember the first time I ran into adzuki bean in a pastry. So disappointed that it wasn't chocolate. Now I'm in love. :)

Passionate About Baking said...

Beautiful pairing indeed Coco. That ice-cream looks too good to be true. YUM!!

Aparna said...

Love the chocolate cake in loaf tins. The bean paste must lend the ice-cream a really creamy texture.

The Caked Crusader said...

I love it when cakes have hardly any ingredients - this looks a cracker!

Maggie said...

I love the sound of the red bean ice cream!

toni said...

Adukis have been used as dessert in Japan for centuries. I happen to love them, but never considered the possibility of making ice cream with them. Wow!

♥Rosie♥ said...

Wonderful job Coco and your Adzuki Ice Cream sounds very interesting!

Rosie x

The Duo Dishes said...

That cake would be good for breakfast. Like right now!

Núria said...

If Certain Someone is going to leave you alone while you are baking this delicious recipes, I might move over to Chicago ;D... so that you don't feel too lonely ;D

Anonymous said...

Nice combo of ice cream and cake!


we are never full said...

oh yum...

this is the second post i saw today that featured adzuki... gotta learn more.

breadchick said...

I love red bean ice cream! That would be really nice with this cake.

Excellent job this month.

~~louise~~ said...

You never cease to amaze me Courtney! Absolutely ingenious!

Half Baked said...

Great flavor combo! Your so creative. I love the cake cooked in the loaf pan! Nice job on this challenge!

Heather said...

I've been on a dessert kick lately. Not making, just eating. :D

Heather said...
This comment has been removed by the author.
MrOrph said...

Really clever - red bean ice cream? I am all for the experimentation with ice cream.

jesse said...

AMAZING! I can't decide which one looks better... the cake or the ice cream? I suppose having a generous portion of each would solve the problem...

Ivy said...

Both recipes sound amazing and the ice cream is so original.

Y said...

You'd never catch me knocking red bean ice-cream! What a clever idea, pairing it with this cake :)

Dazy said...

Once me and my colleague had a chance to have Swiss premium ice creams, two scoops of Movenpick ice creams of our choice. They were simply soothing. This is something one can’t afford to miss. You scream, I scream for Ice Cream!!

putra said...

thanks for share your recipe i like it.