PEEPS! Happy Easter from Culinography! :)

Happy Easter to my peeps!

Anybody have any Peeps left over from the many Easter baskets that were assembled this weekend? Or perhaps you’re planning to run out tomorrow and grab some on clearance? Hmmmm?

No matter how you get your hands on them, I recommend that you do. Get them… throw them in the freezer… and, come summer, make this awesome cake and sit back and wait for the “oohs” and “aahs” that will follow! I mean, seriously… tell  me this isn’t the cutest thing EVER!

Peeps Sunflower Cake
(idea from Taste of Home / cake recipe from Sweetapolita)
makes one 8″ double-layer cake and 12 cupcakes OR one 8″ triple-layer cake – recipe as shown details cake + cupcakes
Vanilla Buttermilk Cake with Instant Fudge Frosting
4 whole eggs
2 egg yolks
2 teaspoons vanilla extract
1 1/4 cups buttermilk
3 cups cake flour
2 cups sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature

Preheat the oven to 350° F. Butter the bottoms and sides of two 8-inch round cake pans or spray to coat with vegetable oil. Line the bottom of each pan with a round of parchment or waxed paper and grease the paper. Place cupcake liners into cupcake tin.

Put the eggs and yolks in a medium mixing mixing bowl, add the vanilla and 1/4 cup of the buttermilk. Whisk to blend well.

Combine the flour, sugar, baking powder, and salt, in a large mixer bowl; whisk to blend. Add the butter and the remaining 1 cup buttermilk to these dry ingredients and with the mixer on low, blend together. Raise the mixer speed to medium and beat until light and fluffy, about 2 minutes.

Add the egg mixture in 3 additions, scraping down the side of the bowl and mixing only until thoroughly incorporated. Divide the batter among the 2 prepared pans and the cupcake liners.

Bake the cake layers for 28-32 minutes, or until a cake tester or wooden toothpick inserted into the center comes clean and the cake begins to pull away from the sides of the pan. Let the layers cool in the pans for 10 minutes; then carefully turn out onto wire racks, peel of the paper liners, and let cool completely.

Meanwhile, bake the cupcakes for approximately 14-17 minutes.

Assemble and frost the cake using approximately 3/4 of the Instant Fudge Frosting. Without separating Peeps and curving slightly to fit, arrange chicks around edge of cake of the frosted cake to create sunflower petals. For sunflower seeds, arrange chocolate chips in center of cake.

Use remaining frosting to frost cupcakes.

Instant Fudge Frosting
6 ounces unsweetened chocolate, melted and cooled
4 1/2 cups confectioners’ sugar (no need to sift)
3 sticks (12 ounces) unsalted butter, at room temperature
6 tablespoons half-and-half
1 tablespoon vanilla extract

A large food processor is the best piece of equipment to use for the frosting recipe. It whips up the perfect fudge frosting, and there is no need for a boiled syrup.

Place all of the ingredients in a food processor and pulse to incorporate. Then process until the frosting is smooth.

Notes:
- If you don’t have a food processor, you can make this frosting in your mixer by beating the butter and confectioners’ sugar with the flat beater for about a minute on low speed, followed by another minute on medium-high speed. Add the remaining ingredients and beat on medium-high speed for about 2 minutes, until fluffy.

- Frosting is best used immediately, but holds up nicely on the cake once frosted.

- Finished cake keeps best in a cake-saver at room temperature for up to 3 days.

pineapple bliss cupcakes with whipped cream cheese frosting

I’m all about cooking and baking from scratch but, sometimes, you just can’t beat a quick recipe that takes advantage of the convenience of pre-made or pre-packaged ingredients.  Point in case… boxed cake mix.

We had a busy weekend on tap and, in the midst of working, cleaning, catching up on projects, etc. I had to find some time to throw together dinner and dessert for a friend and co-worker visiting from out of town. True to my usual M.O., I either overestimated how much I had to do or underestimated how long it all would take… but either way… my plan to make a pineapple upside-down cake was thwarted by the clock. So, I went with the next best thing – two-ingredient pineapple bliss cupcakes!

You read that right – two ingredient cupcakes (five if you count the frosting). Talk about a lifesaver! Take a box of yellow cake mix and a can of undrained, crushed pineapple… combine… mix… and bake! You don’t add any of the usual ingredients required by the box mix – it’s literally just the cake mix and the pineapple. They’ll bake up into a lovely, slightly dense, wonderfully moist cupcake with little bits of pineapple in each bite. They’re like a mixed-up pineapple upside down cake! Frost them with a nice, light cream cheese frosting and you’re good to go!

Pineapple Bliss Cupcakes
(cupcake recipe courtesy of Gina @ Skinnytaste)
18.25 oz box yellow cake mix
20 oz can crushed pineapple in juice (do not drain)

Combine cake mix and undrained crushed pineapple in a large bowl. Mix on medium speed with electric mixer until combined.

Pour into lined cupcake tins about 2/3 full. Bake according to directions on the back of the cake mix box or until a toothpick inserted in the center of a cupcake comes out clean.

Cool completely and frost with Whipped Cream Cheese Frosting (recipe follows).

Serve immediately or refrigerate until ready to eat. Cupcakes will keep nicely tightly covered in the fridge for a few days.

Whipped Cream Cheese Frosting
1 box of regular or 1/3 less fat cream cheese, room temperature
1 cup confectioners sugar
2 teaspoons vanilla
10 ounces regular or lite Cool Whip

Beat cream cheese until light and fluffy. Add vanilla and powdered sugar and beat until smooth and well-combined. Fold in whipped cream until combined.

culinary capers – cranberries

I love the holidays. I (somehow and once again) managed to bring my annual Holibaking adventures right down to the wire (making it quite challenging to ship halfway across the US!). And THEN… I piled on the need to make a cake for Christmas Eve dessert. You’d think I’d learn!

This cake is GORGEOUS. And moist. And… well… in a word… WONDERFUL. It’s been far, far too long since I’ve made an upside-down cake of any sort and this one has re-lit my fire.

The perfect blend of tart and sweet, there’s no leveling, filling, stacking, or frosting involved. Simply whip it up, bake it, and flip it. Perfect for the busiest of holiday schedules (so consider making this for your New Year’s Eve gathering or… well… any time!). Just be sure to watch it closely toward the end of the baking time and pull it from the oven as soon as your toothpick comes out clean – if you overbake, this cake will dry out rather quickly.

Cranberry Upside-Down Cake
(adapted from Cooking Light)
Topping:
Cooking spray
1/2 cup packed brown sugar
3 tablespoons butter
8-10 ounces fresh or frozen, thawed, cranberries
Cake:
6 3/4 ounces all-purpose flour (about 1 1/2 cups)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup butter, softened
2 large egg yolks
1 1/2 teaspoon vanilla extract
1/2 cup 1% or skim low-fat milk
2 large egg whites

Preheat oven to 350°.

To prepare topping, lightly coat a 9-inch round cake pan with cooking spray. Heat brown sugar and butter in a small saucepan over medium heat. Cook 2 minutes or until butter melts and sugar dissolves, stirring occasionally. Pour sugar mixture into prepared cake pan, tilting pan to coat bottom evenly. Arrange cranberries evenly over sugar mixture, pressing them in to form a solid layer.

To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt; stir with a whisk. Place granulated sugar and 1/2 cup butter in a bowl; beat with a mixer at medium speed until well blended and fluffy (about 3 minutes). Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. Fold flour mixture into sugar mixture alternately with milk, beginning and ending with flour mixture.

Beat the egg whites with a mixer at high speed until stiff peaks form using clean, dry beaters. Gently fold the egg whites into the batter. Spoon the batter over the cranberries, spreading evenly. Bake at 350° for 35-40 minutes or until a wooden pick inserted into center of the cake comes out clean (monitor closely so as not to overbake). Cool in pan 15 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula. Place a serving plate upside down on top of cake, and invert the cake pan onto the plate. Let stand 5 minutes, and remove the pan. Serve warm.

culinary capers – honey

I love honey. On white toast with butter when I’m feeling under the weather. Over Greek yogurt and granola for breakfast. And, if we’re being honest, straight off the spoon… just because.

And now… I have a new way to love honey. In a honey cake. Sort of reminiscent of spice cake, this one is just wonderful with a nice strong cup of coffee.

Not only is this just generally a lovely cake… making it was a nice lesson in Jewish culture. You see, honey cakes are often made for Jewish New Year, Rosh Hashanah – which just happens to be next week. Whether you make it for Rosh Hashanah or just because… make this cake. You won’t regret it!

Honey Cake
(adapted from A Treasury of Jewish Holiday Baking by Marcy Goldman)
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/8 teaspoon nutmeg
1/8 teaspoon ground vanilla bean (optional)
1 cup vegetable oil
1 cup honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 eggs
2 teaspoons vanilla extract
1 cup warm coffee
1/2 cup whiskey (see Note)
1/4 cup fresh orange juice
1/2 cup slivered or sliced almonds (optional)
6 teaspoons turbinado sugar

This cake can be made in a 9-inch angel food cake pan, a 10-inch tube or bundt cake pan, a 9 by 13-inch sheetpan, or three 8 by 4 1/2-inch loaf pans.

Preheat the oven to 350°F. Lightly grease the pan(s). For tube and angel food pans, line the bottom with lightly greased parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, whiskey and orange juice.

Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.

Spoon the batter into the prepared pan(s) and sprinkle the top of the cake(s) evenly with the sugar and, if using, the almonds. Place the cake pan(s) on 2 baking sheets stacked together and bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.

Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.

Note: If you prefer not to use the whiskey, replace it with orange juice or coffee.

Big Birthday Month 2011 – and so it begins…

I think I’ve mentioned this before, but September is a HUGE birthday month among my family and friends…

We kicked it off right with my husband’s birthday… a giant Better-Than-Hostess Cupcake.

This one started out as kind of a lark. I asked David what kind of birthday cake he wanted and he – somewhat jokingly – said “I want a giant Hostess Cupcake.”

Always be careful of what you ask for in this house. It was, in a word, ah-mazing!

Better-Than-Hostess Cupcake Cake
(modified ever so slightly from this recipe by Deb @ Smitten Kitchen)
Chocolate Cake Layers
3 ounces fine-quality semisweet chocolate
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
1 tablespoon vanilla

Preheat oven to 300°F. and grease pans. Line bottoms of 3 9-inch round cake pans with wax paper and grease paper.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.

Divide batter evenly between pans and bake in middle of oven until a tester inserted in center comes out clean, 50-60 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. (Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.)

Marshmallow Frosting
2 large egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
2 teaspoons pure vanilla extract

Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. Use frosting the day it is made.

Ganache Frosting
1/2 pound fine-quality semisweet chocolate
1/2 cup heavy cream
1 tablespoon sugar
1 tablespoons light corn syrup
1/4 stick (2 tablespoons) unsalted butter

Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). I found that stirring this over a bowl of ice water did a great job of cooling it off quickly and evenly.

Assembly
Place the first cake layer onto a cake plate. Place the second cake layer on top of the first and carefully cut a large hole out of the center of the second layer only, about 6-inches across — remove and save for a snack later. Fill the entire cut-out area with frosting, leaving a half cup aside if you wish to pipe the signature loops or a message across the top. Lay the third layer on top of this, sealing the filling in. Spread a fairly thin coating of the ganache coating over top and sides of cake. Place the cake in the fridge to chill for a few minutes, then use the remaining ganache to create a thicker layer only on the top of the cake to replicate the chocolate frosting on the top of the cupcake. Return the cake to the fridge to firm up completely (approximately 30 minutes). Once ganache is firm and chilled, decorate with the signature swirly pattern (use a piping bag or a makeshift one, a sandwich bag with the corner snipped off).

lemon bundt cake

I always forget how much I like lemon cake. I’m usually a chocolate girl when left to my own devices, but am so often pleasantly surprised to remember how refreshing a good lemon cake is.

Mother’s Day was the perfect reason to whip up a cake and lemon was the order of the day. Not only did this one come together easily, it was absolutely lovely. It would be wonderful with a lemon glaze or a dusting of powdered sugar, but was fabulous all on its own.

Lemon Bundt Cake
(adapted slightly from AllRecipes)
1 cup butter or margarine, softened
2 cups sugar
4 eggs
1 1/2 teaspoons lemon extract
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes; invert onto a wire rack. Cool completely before serving.

my favorite carrot cake

This cake, born of years of experimenting and tweaking, is finally to a point that I’m ready to share. I’m not sure I can express how much I love this cake. But, of course, I’m going to try…

Birthday? Make this cake. Springtime? Make this cake. Feeling a little down? Make this cake. Tuesday? Make this cake. Really… this cake might just be the answer to all of the world’s problems.

As you can see below, even our pup wanted a piece. (He had to settle for something dog-friendly, but that didn’t stop him from closely supervising my little photo session.)

Granted, I’ll admit to loving the cheap carrot cake that you can find at your corner, mass-market grocery store bakery (the kind with the uber-sweet cream cheese frosting and the little orange carrot piped on the top) — but there’s just no comparison to this cake.

By the way… everyone has their own opinion on the coarseness of the shred on the carrot. Some people want it finely shredded; however, I prefer the larger shred (think the side of the box grater that you’d use to shred cheddar cheese) because I find it holds on to its moisture better. But… do what makes you happy.

Carrot Cake with Cream Cheese Frosting
4 eggs
3/4 cup vegetable oil
1/2 cup applesauce
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons ground cinnamon
1/4 teaspoon nutmeg
3 cups grated carrots
1 8oz can crushed pineapple, drained
1 cup chopped pecans, plus extra (whole and/or chopped) for garnish
Cream Cheese Frosting, recipe follows

Preheat oven to 350 degrees F. Grease and flour 2 8-9 inch round or one 9×13 inch pan.

In a large bowl, beat together eggs, oil, applesauce, sugars and vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir in carrots and pineapple. Fold in pecans. Pour into prepared pan(s).

Bake in the preheated oven for 35 to 50 minutes (depending on pan size), or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Cream Cheese Frosting
1/2 cup butter, softened
8 ounces cream cheese, softened
3.5 cups confectioners sugar
1 teaspoon vanilla extract

In a medium bowl, combine butter, cream cheese, confectioners’ sugar and vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake and garnish with extra pecans.

another trip around the sun

September has arrived, my friends, and with it comes the onslaught of September birthdays in my world. It begins with my husband early in the month and continues with my dad, my father-in-law, and two wonderful friends. It’s a busy month that brings many baking opportunities along with it!

My husband started it all off this past week with his 35th birthday. It’s usually up to him what kind of cake he’ll get — but thanks to the recent BR ice cream cake advertising campaign,  I’ve had ice cream cake on the brain and it was finally time to satisfy the craving! Enter the café mocha ice cream cake.

Brownie base, modified coffee ice cream, whipped cream to represent the steamed milk, and a chocolate drizzle to finish it all off. Amazing. No, really… WOW. What better way to say I love you?

I pieced this cake together from a couple of different sources, and I really couldn’t be happier with the results. This is the perfect end of summer cake and is easy enough to put together the day you need it. Just plan ahead so that you can allow three to four hours for the cake to set up before you serve it.

Disclaimer: This recipe does contain raw eggs. Therefore it’s important to use very fresh eggs that have no cracks and which have been properly refrigerated. It’s not recommended that people who are of an advanced age, who are under four, who are pregnant, or who have a compromised immune system partake of this recipe.  Use your best judgment here and don’t eat anything that you consider to be unsafe.

Café Mocha Ice Cream Cake
Brownie Base
Mocha Ice Cream
Whipped Cream
Chocolate Drizzle

Brownie Base
Use your favorite brownie recipe, but bake it in an 8″ springform pan. I used a slightly modified version of this recipe. When the brownie has come down to approximately room temp, pop it in the fridge while you make the ice cream layer.

Mocha Ice Cream
(modified from A Cat in the Kitchen)
2 cups heavy cream
3 tablespoons espresso powder
1 1/2 cups powdered sugar
3 fresh egg yolks (see above disclaimer)
3 tablespoons Baileys Irish liquor

Whip the cream to stiff peaks. Add the espresso powder and the powdered sugar. Add the egg yolks and Baileys. Pour the filling over the brownie base and smooth the top with an offset spatula. Put the cake in the freezer while making the whipped cream topping.

Whipped Cream
1 cup heavy cream
sugar to taste

Whip the cream to stiff peaks and add sugar to taste. Remove cake from freezer and spread whipped cream onto the top of the ice cream layer and smooth with an offset spatula. Return cake to freezer for 3-4 hours.

Chocolate Drizzle
2 ounces bittersweet chocolate
1 tablespoon unsalted butter

Melt chocolate and butter at 50% in the microwave at 30 second intervals until chocolate is nearly melted. Stir until smooth and then pour into a small ziploc bag. Remove cake from freezer. Snip a corner from the bag and drizzle chocolate onto the top of the cake.

Place cake into the refrigerator for 20 minutes to temper before serving. When ready to serve, run a butter knife between the cake and the sides of the springform pan, then release the sprinform ring. Cut and serve, returning any uneaten cake to the freezer immediately (cover with plastic wrap).

sensational cream cheese pound cake

Is there any cake that’s more of a summer staple than the classic pound cake? It’s one of those no muss, no fuss, go-to cakes that can be as simple or as complicated as you want it to be. It’s equally wonderful plain, cubed and dipped in chocolate fondue, with layers of jam and buttercream, with freshly whipped cream and berries, glazed, or with a drizzle of coulis. Mmmmm….

I’ve been meaning to try out this pound cake recipe for ages and I finally decided to give it a go while strawberries and blueberries were still in season. Pound cake with freshly whipped cream and berries is one of my favorite things at this time of year because it’s simple and uncomplicated, yet still fresh and summery. And those colors… how can you argue with those colors?

The cream cheese in this recipe not only adds a subtle level of interest and a little extra moistness, but it also adds a beautiful… gorgeous… crackly texture to the top. It’s absolutely irresistible. This recipe makes one healthy loaf, but you might want to consider doubling it to make either two loaves or one bundt cake. If not, be advised that the single loaf will be gone before you know it because it’s impossible to stay away from.

Cream Cheese Pound Cake
(adapted from Smitten Kitchen)
1 1/2 sticks unsalted butter, room temperature
4 ounces (1/2 block) cream cheese, room temperature
1 1/2 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 1/2 cups all purpose flour
1/2 teaspoon salt

Preheat the oven to 325°F. Lightly butter and flour one standard loaf pan.

Place butter and cream cheese in a large bowl and beat with a mixer until smooth. Add the sugar and increase the mixer speed to high. Beat for approximately five minutes until light and airy. Add eggs, one at a time, beating after each addition, scraping down the sides of the bowl after every other egg. Add the vanilla and almond extract and mix until incorporated. Add flour and salt and mix until just combined.

Pour the batter into the prepared pan and smooth out the top. Bake until golden brown and a toothpick inserted in the cake comes out clean, approximately 70 minutes.

Place the pan on a cake rack and cool in the pan for 20 minutes Remove the cake from the pan cool completely. Serve at room temperature. Makes 8 generous servings. Recipe doubles easily to make two loaves or one (12 cup) bundt cake.

Daring Bakers and My Funny Valentine

Another month? Really? How’s that happen?

We’re still sleeping in our spare bedroom while we wait for the damage caused by last month’s ice storm to be repaired. There’s rumor that construction will start this week – but, honestly, I’ll believe it when the crew is here, in my house, actually doing the work. Until then… well, we continue to wait… and worry about what color to paint the bedroom.

One thing I haven’t had to worry about is this month’s Daring Baker challenge. A Chocolate Valentino Cake… beautiful in its simplicity, yet absolutely elegant (and impressive!), this one was a winner.

A note from our hosts:
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. 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.

Because both the cake and ice cream are made up of such simple ingredients, it’s important to use the very best that you can. For the cake, I chose a combination of semisweet Scharffen Berger and Ghirardelli chocolates. And, for the ice cream, I used more of  my raw pistachios from my friends at Oh! Nuts. Chocolate and pistachios? A combination I wholeheartedly recommend!

Big thanks to Wendy and Dharm for a fabulous challenge! Be sure to check out the Daring Baker blogroll for more wonderful  interpretations of this month’s challenge!

Chocolate Valentino
(from Sweet Treats by Chef Wan)
16 ounces semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons 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 375F. Bake for 25 minutes until an instant read thermometer reads 140F. 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.

Pistachio Ice Cream
(adapted ever so slightly from Epicurious)
1 cup unsalted, shelled pistachios, toasted
3/4 cup sugar
2 cups milk (do not use low-fat or nonfat)
1/2 teaspoon almond extract
4 large egg yolks
1 cup whipping cream

Finely grind pistachios and 1/4 cup sugar in processor. Bring milk and ground pistachio mixture to boil in heavy large saucepan. Remove from heat. Mix in almond extract.

Whisk egg yolks and remaining 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return custard to saucepan. Cook over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 10 minutes (do not boil). Strain into large bowl. Chill until cold, about 2 hours.

Stir 1 cup whipping cream into custard. Process mixture in ice cream maker according to manufacturer’s instructions. Transfer to container and freeze.