Chocolate Valentino Cake & Fleur de Lait Glace

from Sticky, Gooey, Creamy, Chewy

Chocolate Valentino Cake

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

Directions:

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.

 

Fleur de Lait Glace (adapted from The Perfect Scoop)

Ingredients:

2 cups whole milk

3/4 cup sugar

Pinch of salt

3 tablespoons cornstarch

1 cup heavy cream

Directions:

Combine the milk and sugar together in a saucepan over medium heat to warm it up. In a bowl, whisk the cornstarch and cream together until smooth.  Add cream mixture to the saucepan stir. 

Heat while stirring until mixture begins to boil. Remove from heat and continue to stir for a few minutes. Pour the mixture into a bowl and let cool for about 5 minutes, stirring frequently to release the steam.  Refrigerate until for several hours, until well chilled.

Once chilled, freeze the mixture in your ice cream maker according to the manufacturer's instructions.

Makes about 1 quart.