28 February 2009

Chocolate Valentino and Chubby Hubs 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. Although I didn't use either ice cream recipe, as we were allowed to make any kind we wanted...

Okey dokey, the official wording is out of the way, so now I can do my real write up :)

Like probably half of the Daring Baker community, I made my cake for Valentine's Day. I mean really - what could be more romantic than a dense brownie-like cake and some homemade ice cream for dessert? I ran into a bit of a snag, but I was no worse for the wear.

This cake only has 3 ingredients. Now, at first reading I thought, Piece of cake! I'll have this one finished and done in no time. True, very true, but when I actually settled in to make it, I realized that if I mess up any part of this recipe, it'll be an expensive thing to re-do (especially since I was using my precious stash of Valrhona chocolate for this). But not to be easily intimidated, I forged ahead.

Things were a little hairy right off the bat, when I freaked for a second thinking I had overheated my butter/chocolate (therefore burning the chocolate to worthlessness), but thankfully that was fine. Whew! I whipped my whites and carefully folded them in. No screwing around. I carefully poured my batters into my cake pan and mini Le Creuset heart pan (perfect for pictures, thanks Anne!). I bake, and watch that lovely rise and slight fall of the cake, the characteristic dimpling of the top. I pulled the cakes out and set them too cool. Ten minutes later, faithful to the recipe, I picked up the round cake pan to unmold my cake.

Um. Well, here's where I had a problem: I went to gracefully (but quickly) flip it onto the cooling rack to finish cooling. Only I kinda moved too quick, and my pregnant butter-fingers started to lose grip on the pan. I fumbled with it, flipped it (very impressively, I might add) in the air, and then popped it with my palm when I went to desperately grasp it. Well, that was it. Up! it went and then Down! it landed. With a splat. Chocolate Valentino, shredded and smooshed and not looking too good:


It wasn't a total loss - I just let the darn thing cool in the state you see above, then chunked up the surviving parts to make a lovely ice cream parfait for our dinners. The Le Creuset heart, fortunately, was just fine so I used that the next morning to take pictures.

So: on to the cake. If you try this, keep in mind that there is no messing around with this Valentino recipe! Use good chocolate, as the cake will taste exactly like the chocolate you use. It gets a bit expensive (as you need to use a pound of chocolate), but that won't stop me from making this again. The cake ends up very dense, reminiscent of a brownie. Oooooh, so good.

We were asked to make homemade ice cream to accompany the cake. Initially I was going to make something plain, as I didn't want to overtake the glorious cake. Then at the last minute I changed my mind, when I thought about just how good Chubby Hubby is (and how much I didn't want to buy ice cream when I needed to also make ice cream...). I came up with my own version thanks in part to this recipe, and I must say: it tastes remarkably like the original. Awesome.

For those not in the know: Chubby Hubby is only the BEST flavor ever made by Ben & Jerry's. It's a malted vanilla ice cream with chunks of chocolate-covered, peanut-butter-filled pretzel nubs, and ribbons of peanut butter and fudge. It is salty and sweet and creamy and crunchy and just all-around perfect. Go buy a pint and see for yourself, or make my version below...

Chocolate Valentino
(from Sweet Treats by Chef Wan)

16 oz. of roughly chopped chocolate (I used half Ghirardelli milk chocolate, half Valrhona bittersweet)
1/2 c. + 2 Tbsp. unsalted butter
5 large eggs, separated

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.

While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.

Separate the egg yolks from the egg whites and put into two medium/large bowls.

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).

With the same beater beat the egg yolks together. Add the egg yolks to the cooled chocolate.

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.

Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375 F. Bake for 25 minutes until an instant read thermometer reads 140 F. 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.

Cool cake on a rack for 10 minutes, then unmold.

(Not Actually) Chubby Hubs Ice Cream
(my shameless adaption of B&J's Chubby Hubby, and no my Hubs is not actually chubby)

2 c. half and half (or 1 c. heavy cream + 1 c. whole milk)
4 egg yolks
1/2 c. sugar, divided
A dash of salt
1 c. heavy cream
2/3 c. malt powder
1/2 recipe of Peanut Butter Swirl (follows)
Hot fudge (I just used jarred)
1 c. chocolate-covered, peanut-butter filled pretzel nuggets (World Market has them!)

Whisk yolks and 1/4 c. sugar until ribbon-like in a medium bowl.

Heat half and half and 1/4 c. sugar and the salt over medium heat until barely boiling, stirring constantly. Add the half and half mixture to the egg yolk mixture, slowly so as not to curdle the eggs, and return everything to the pan. Bring the mixture to a boil over medium-low heat and cook for about 10 minutes or so or until the mixture coats the back of a wooden spoon (you're going to have to stir it the entire time and probably will be using a wooden spoon, so at some point, take the spoon out, run your finger down the back and if the track stays 'clear', the mixture is done).

Turn off the heat, and add the heavy cream to cool the mix and then strain into the medium bowl.

Put the bowl over a larger bowl filled with ice water and stir in order to speed up the cooling process, whisk in the malt and vanilla, and then chill in the refrigerator overnight to make the following day.

Mix the malted custard in your ice cream maker as directed. Once the ice cream has finished churning (after 20-40 minutes): place in your freezable container. Add a few blobs of Peanut Butter Swirl and hot fudge, and fold a few times into the soft ice cream mixure. Add the pretzels, and fold 2-3 more times to fully incorporate. Freeze for at least a few hours before serving.

Peanut Butter Swirl

1 c. creamy peanut butter
1 (14 oz.) can sweetened condensed milk
3-4 Tbsp. heavy cream, to thin

Whip peanut butter until fluffy. Slowly add the sweetened condensed milk. Once incorporated, use the heavy cream to thin the mixure a bit.


Elyse said...

Mmm! Love the Chubby Hubby. The cake and ice cream both look delicious, and I can only imagine that they taste AMAZING together!

Snooky doodle said...

oh I m drooling! the cake looks so dense and yummy and the ice cream is to die for. Nice combination !

whitakerworld said...

Ohh.... I will have to try that ice cream for my hubby! He loves peanut butter, I am allergic, but I should make that for a special treat for him! Good Job!

Linsey said...

Ohhhh, I love how you documented your cakesplat - tragic but very funny in your post. And that ice cream, I almost licked the screen when I saw it. Great work on the challenge!

Junie Moon said...

Thanks for sharing your story behind the February challenge. Your resulting creation looks ever so yummy and the ice cream sounds awesome.

Candice said...

Oh man, that ice cream look awesome! Thanks for sharing your recipe. :D

Lisa Michelle said...

I love that you made your own Chubby Hubby ice cream! I love the stuff, but I had to lay off it for years due to overindulging in it one late night with some friends, and uhh, purdy sick lol

Beautiful job on the cake and ice cream!

Meryl said...

Um, yum! The cake in the dish is beautiful, and I'm so going to have to try that ice cream.

Namratha said...

I didn't know there was a flavour out there called Chubby Hubby; Chunky Monkey is my fav B&J flavour though! :) Ohhh I had trouble flipping my cake too....but was able to salvage it once it cooled. Everything looks delicious! :)

Chickiedoodle said...

Whoa. Your cake and especially ice cream are mesmerizing! I can't wait to come back and go through your other recipes!

Engineer Baker said...

I winced when I saw the turned out cake, but I'm glad it was salvaged :) Chubby Hubby is an ice cream flavor I've never tried, but it sounds dangerous. Like I wouldn't be able to stop eating it. Love the heart ramekin too!

Bumblebutton said...

I winced, too, when I read about your cake's sickening free fall! But you recovered with grace. What a fabulous combination of flavors!

Leslie said...

LOL LOL LOL..that was one funny post. Sounds like a day in my kitchen!!!!
Ohhh the ice cream is divine!

Claire said...

WOW...that ice cream looks fab!!! I must admit that I had to laugh that you let it cool in it's be-slidden (I think I totally made up that word!) state. Glad some of it was redeemable.

kat said...

Oh that smashed one makes me sad but i'm glad you were still able to use it. That ice cream is to die for!

mybricole said...

I'm glad you recovered from your caketastrophy. That ice cream looks over the top fabulous!

mybricole said...

I'm glad you recovered from your caketostrophy. Your ice cream looks over the top fabulous.

culinography said...

Good thinking salvaging your cake - a couple of my mini's met a similar fate. And the chubby hubs ice cream? A must try! :)

Fran Z said...

Looking at yours is making me hungry again! Slurp!

stephen said...

wow! I stumbled across the blog today and like what I see!

Jo said...

So sorry to hear about your cake accident but love the sound of your ice-cream!

TeaLady said...

I've had cakes turn on me like that. Bad Bad Bad cake!!!! The little cake is adorable.

Poodle said...

Hey thanks for the recipe shout-out! I'm glad the ice cream recipe worked out for you since I have only made it the one time and I'm glad it worked for you, too (especially since my measurements are usually haphazard)! I'm kind of craving that ice cream now .. might have to make it again soon :D

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