Flourless Chocolate Cake with Pistachio Ice Cream
Chocolate Valentino - flourless chocolate cake with pistachio ice cream, pomegranate coulis and pistachio brittle
My very first take on the daunting Daring Bakers’ Challenge. I didn’t know what to expect, except follow some rules, and bake a cake! I love cake, I love desserts, and I love chocolate, so I wouldn’t mind to join in the fun. And my first challenge is to bake a chocolate cake, well a flourless chocolate cake, to be exact… and with ice cream.
The February 2009 challenge is hosted by Wendy of WMPE‘s blog and Dharm of Dad ~ Baker & Chef.
They 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.
clockwise L to R: the flourless cake is moist and rich; chopped pistachio ready for making brittle; the cake shrinks alot once cool down
The flourless chocolate cake is pretty much set, all I have to do is just follow the recipes provided and bake it. I actually cut the ingredients by half, so I can just make 2 small cakes in ramekins instead of a whole big one. As I prefer to work with small dessert on the presentation. When the cakes come out of the oven, it was nice and puffy, but then it shrivels a fair bit once cool down, leaving huge dents on the top and the sides.
Despite the ugly looking cake, and my heavy coated disguise to “beautify” it, it actually taste delicious! The flourless is very rich and moist, almost like a brownie. I’ve used half dark chocolate, and half milk chocolate to make the cake, so it is not overly sweet and still rich with cacao. I finished it off with chocolate sauce, and white chocolate pomegranate coulis.
Pistachio ice cream with pistachio brittle and white chocolate pomegranate coulis
As for the ice cream part, I’ve decided to make a pistachio ice cream to go with the cake. Seriously, I am addicted to pistachio! I can just sit down and eat a whole full bag non stop! When come to making ice cream, you simply can’t go past David Lebovitz’s recipes of course. I basically followed his vanilla ice cream recipe, then adding pistachio into it, simple as that and it works out perfectly! I also added some pistachio brittle for extra crunchiness 
I never thought making ice cream can be so simple especially with the help of an ice cream maker. I was like a kid in the candy store, watching the mixture churning in the mixer and slowly goes harder and creamer, and turning into yummy ice cream! Now I can see myself getting an ice cream maker and start making my own yummy ice cream in all wild crazy flavours! Mwahahahahah!!!
roasted pistachio ready for grinding
Chocolate Valentino – chocolate flourless cake, recipe adapted from Chef Wan
Ingredients
110 grams of dark chocolate, roughly chopped
110 grams of milk chocolate, roughly choopped
70 grams of unsalted butter
3 large eggs separated
Method
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 4 ramekins (9cm diameter).
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 ramekins, the batter should fill the ramekins 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes 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.
Pistachio Ice Cream
Ingredients
75 grams pistachio, roasted then chopped finely using an electric grinder
1 cup milk
A pinch of salt
3/4 cups sugar
5 egg yolks
2 cup heavy cream
A few drops of vanilla extract
1 tbsp rum
Method
1. Heat the milk, salt, and sugar in a saucepan.
2. Stir together the egg yolks in a bowl and gradually add some of the warmed milk, stirring constantly as you pour. Pour the warmed yolks back into the saucepan.
3. Add half of the pistachio into the mixture.
4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula.
5. Pour the custard into the heavy cream. Chill thoroughly, then add the rest of the pistachio and stir until well combined.
6. Add the rum and freeze in your ice cream maker according to the manufacturers instructions. If you don’t have an ice cream maker, try this method instead.
Pistachio Brittle
7. roughly chopped the pistachio and spread across well buttered baking sheet.
8. add one cup of sugar and 2 tablespoon of water then bring to boil.
9. boil until golden brown and thicken, carefully pour the toffee on top of the pistachio and let it set.
10. once cool, break into pieces and use immediately. Moisture and humidity will make the brittle sticky and melt again.
A Table For Two (ATFT) is Billy Law's food blog that features best eats in Sydney and around the world with drool-worthy food photography to salivate your appetite. I also throw in a smidgen of my food and travel photography for good measure. Billy Law also happened to be a contestant on MasterChef Australia 2011. 
Roasted pistachio ice cream and pistachio brittle is making my tummy growl! Love pistachios and love the pairing. Great photos too!
Lisa’s last blog post..Cake and Ice Cream…Hold the flour
Gorgeous photos and plating!
Jillian’s last blog post..Daring Bakers: Chocolate Valentino and Pomegranate Ice Cream
Your pictures are absolutely gorgeous – just as your DB creation!
I love pistachios – and your pictures have me craving some now!
Great job!
Tina’s last blog post..For the Love of Chocolate
Your pictures are breathtaking! I bought an ice cream maker just for this (my first as well) challenge, and my next adventure will be pistachio ice cream… inspiring!
Daring Baker Chickiedoodle’s last blog post..Another First
*imagining Billy cackling his evil laughter as he sets upon world domination…one ice-cream flavour at a time*
Lol!!
Karen’s last blog post..Löwenbräu Keller
Mmm, your cakes look beautiful! I love the pistachio ice cream too =D!
Looks great. I love pistachio ice cream.
arlene’s last blog post..HAPPY VALENTINO
What a great combination of flavors! I love your addition of pomegranates and pistachios!
Your cakes looks gorgeous. We have have been on the same wavelength in terms of ice cream. Yours looks amazing. Beautiful creation.
lisa (dandysugar)’s last blog post..Comforting and Cozy Blackberry Pear Cobbler
Welcome! Excellent job on your first challenge! Can’t wait till tomorrow to see what the new challenge is huh?
Chantal’s last blog post..Coming better in 09
Pomegranates and pistachios are one of my favorite combinations. I bet they went very well with your cake!
Esi’s last blog post..Daring Bakers: Chocolate Valentino
wow I love your presentation! Beautiful!
katie’s last blog post..Daring Bakers Challenge- For The Love Of Chocolate
Very pretty! Your cake and ice cream look scrumptious! What stunning shots! great job…
cheers,
Rosa
Rosa’s last blog post..CHOCOLATE VALENTINO – DARING BAKERS
Very cool! I love your presentation.
Kitchen M’s last blog post..Chocolate Valentino – Baking Challenge
I have a secret: I’ve been lurking around in your blog since I saw your version of the chocolate valentiono over at the DB forum. I just had to wait for the day when you post to leave a comment, don’t ask me why! I like this version of chocolate valentino with the chocolate sauce, but I LOVE the one you made with white chocolate-pomegranate sauce! Beautiful work, and such an inspiring first challenge!!
Christy’s last blog post..From Melbourne, With Love
Every time I went outside to check my ice cream, I think I hopped out…I was so excited to see it! Great job on your cakes, ice cream, and plating. The brittle is so neat.
Beautiful photos. So glad to have found your site through DB.
Jude’s last blog post..Chocolate Cherry Vanilla Ice Cream Cake
What beautiful photography to highlight a beautiful cake! Great job.
Your cake looks so dreammmyyy mmmmm loving the photography! Haha yes make some awesome wild ice cream flavours kgogogogo
FFichiban’s last blog post..Lucio’s – Paddington
@Lisa: isn’t pistachio one of the most addictive nuts in existence?! I go “nuts” for pistachio!
@Jillian: Thanks Jillian!
@Tina: Thanks Tina! It is my first challenge, I put extra effort in it, I just hope I can keep up with the rest of the DB challenges.
@Daring Baker Chickiedoodle: Let me know how you go with your pistachio ice cream soon!
@Karen: LOL… yup, pancake flavoured ice cream perhaps?
@Lauren: my cake is hideous with so many dents. But thanks being kind
@arlene: me too!
@Chocolate Shavings: I love the vibrant red pomegranate, it really add a nice touch to the chocolate cake.
@lisa (dandysugar): your cardamon honey ice cream sounds divine!
@Chantal: LOL I cant wait for the new challenge and afraid at the same time.
@Esi: Thanks, I am glad I didn’t have any complains from the one I served the cake to
@katie: Thanks katie!
@Rosa: I love your creation, so simple and elegant!
@Kitchen M: Thanks!
@Christy: Thank you so much for dropping by, I am totally admiring all your desserts and photography skills! Definitely will drop by more often!
@Claire: Thanks Claire!
@Jude: Thanks Jude for dropping by!
@Amy: Thanks Amy, I cant wait for the next challenge soon!
@FFichiban: hehehe I wanna try to make wasabi ice cream