February 2009 Daring Baker's Challenge - Chocolate Valentino Cake & Vanilla Bean 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.

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 and can be found on Dharm's or Wendy's blog above.

All I'm saying is this: Three freaking ingredients, people! Three ingredients in the entire cake. I made this cake for Valentine's night "in" for the hub and I. It was perfect: Decadent, romantic, chocolate {yes that's the best descriptor}, raspberry and homemade ice cream.

Lately I have been hearing a lot about Valhorna chocolate so I decided to splurge for this recipe and use Valhorna chocolate in it. After all, the recipe did say that our cake would taste exactly like the chocolate we used..so I thought I better use a good brand and flavor I like. To be honest I'm not so sure if I noticed much of a difference. I'm assuming it's probably because I've never made the cake. I think if I make it again, I'll use guittard or ghiradelli since I usually have those on hand. Then I think I'll know if the Valhorna is really that much better. I'd be interested to know what chocolate brands the other Daring Baker's used.

Ice cream offered a wonderful balance to the rich cake. I stuck with one of the ice cream recipes the DB suggested and I really liked it. I love vanilla bean for it's flavor and prettiness. I just can't get over the elegant speckles the bean leaves in the ice cream. All in all this cake was a winner and the perfect Valentine dessert...especially since I made a fresh and warm raspberry sauce to go under and over it! Be sure to check the other Daring Baker's creations this month!