I love to bake. Baking makes me happy. I like making good, sweet foods for my loved ones. When my little sister would come home from college, I always baked something fun for her.
Last month, I joined a group called The Daring Bakers. I thought The Daring Bakers would be fun, and I knew that it would give me an excuse to learn some new cooking techniques. I love to learn, and I love to eat, so I signed up.
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 rules of The Daring Bakers say that participants may not change the recipe at all, so (for the second time in my whole life), I followed it exactly. I did, however, rewrite part of it in my own words to make it a little easier to follow. And then, I got all fancy and made you an illustrated tutorial of sorts.
I made this on the morning of a Sunday family dinner. Everyone was on the way over, and Joe was making homemade pasta.
Oh, yeah, and Gracie was trying to steal my Hershey bars.
It was so easy that I pulled it all together, made ice cream, and got the homemade pasta in the KitchenAid mixer, all while protecting my chocolate from a stool-wielding toddler with a sweet tooth.
But then, I accidentally overcooked my cake. I cooked it for only 25 minutes, but it was far too done. I was afraid that I’d ruined it, but the flavor was amazing – like the fudgiest fudgy brownie I’d ever eaten – and the texture was heavy, but okay.
This cake was so good that I wanted to eat the whole pan. I am not going to lie, and I’m not exaggerating. I could have eaten the whole pan.
My sister didn’t like the flourless cake. I can’t even comprehend how she didn’t like it, because I thought it was amazing.
I haven’t made it again because I’m afraid I will eat the whole pan. So beware. Only make this cake when you have a house full of people to eat it for you.
© 2009 – 2017, Tara Ziegmont. All rights reserved.