Category: Daring Bakers

Daring Bakers
this is a global baking challenge which happens regularly with one recipe with your own interpretation on it

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Daring Bakers

chocolate valentino daring bakers challenge 2

the back view
the back view

decadent flourless chocolate cake

decadent flourless chocolate cake

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’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

I used dark chocolate and flavoured the cake with butterscotch schnapps and then made a passionfruit and vanilla icecream . oh myyy this is a super fudgy delicious cake. Its a rich chocolate flourless cake with a really fudgy texture and a brownie texture on the outside. I made a small one and a large one , this was the small one that I used for the picture , my darling man and I really enjoyed this for our dessert after dinner

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Daring Bakers

January 2009 challenge

This month’s challenge is brought to us by Karen of Baking Soda and Zorra of 1x umruehren bitte aka Kochtopf.
They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

This was my first challenge with the Daring Bakers and it presented some external challenges for me.

I have just moved house and as we are going to be renovating and turning my kitchen area in to a proper kitchen so I dont have a full size oven at the moment . I just have a small bench top induction oven and have not had it long and had to work out how the temp worked on it , but we got there in the end.

I used the first tuile recipe and paired it up with a low fat yoghurt mixed with a rhubarb puree and served with fresh plums and a strawberry meringue on the side. It was a great dessert for a hot summer night.

The tuile was lovely and crispy and light, I made it a bit thick but it still tasted good and went really well with the rhubarb yoghurt and plums.