Ahhh, February - the month of romance and love, culminating in Valentine's Day on 14 February. To coincide with this, our Daring Bakers challenge this month was to make a Chocolate Valentino Cake (a heart-shaped flourless chocolate cake) and icecream to accompany it. You didn't have to make your cake heart-shaped, and you didn't have to use the icecream recipes given by our hosts, Dharm and Wendy (to whose blogs I have linked at the foot of this post, if you would like the cake recipe).
I chose to make one large heart shaped cake with 8 mini cakes:
The cake recipe uses a large quantity (454g) of chocolate. I chose Cadbury's Old Gold original dark chocolate for my cake.
The end result is a fudgy, dense, chocolate packed punch of a cake, with a crispy, brownie-like top:
The Baci icecream recipe is by Vera Kuznetsova, and can be found on page 120 of Issue 6 of Desserts Magazine. This stuff is addictive - it is silky smooth and super soft, and the taste is heaven itself. However, given its ingredients (including half and half, full cream, hazelnut spread and hazelnut meal), I can only imagine how highly calorific it is, so I will be urging my colleagues to share this with me.
I have previously posted the recipe for the strawberry icecream, by Nigella Lawson, here. Although it tastes fine, it is not a patch in my view on the chocolate hazelnut variety.
To check out all the other wonderful chocolate cakes and icecream varieties from the other Daring Bakers, visit the Daring Bakers blogroll. Thanks to our hosts, Dharm and Wendy, for hosting this month's challenge.