Flourless Chocolate Cake and Toasted Coconut Ice Cream worth marrying

Flourless Chocolate Cake


 (recipe by [image-1]Sweet Treats by Chef Wan)


Preparation Time: 20 minutes


16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped


½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter


5 large eggs separated


Equipment - You may use any shape pan that gives you an area of 50” - 6x8 or 7x7.  An 8” spring form pan works with great results as do smaller pans or ramekins.


-An instant read thermometer highly recommended


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 your pan and line with a parchment circle then butter the parchment.


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.


8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C


9. Bake for 25 minutes or 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


 


Toasted Coconut Ice Cream


Makes about 6 cups


Ingredients:


1/2 cup shredded sweetened coconut


1 cup sugar


3 large eggs


1 teaspoon cornstarch


1/4 teaspoon salt


1 cup half-and-half


1 1/2 cups unsweetened coconut milk


1 cup heavy cream


2 teaspoons vanilla extract


Preheat the oven to 400 degrees F. Spread the coconut on a baking sheet lined with aluminum foil. Place in the hot oven for 5 to 7 minutes, or until the coconut turns a light brown. Remove from the oven and allow to cool.


In a medium mixing bowl, beat the sugar into the eggs with a hand held mixer until thickened and pale yellow. Beat in the cornstarch and salt. Set aside.


Combine the half-and-half with the coconut milk in a heavy medium-sized saucepan. Bring to a boil over medium heat. Remove from the heat and slowly beat the hot liquid into the eggs and sugar. Briefly rinse your saucepan and rub dry with paper towel or cloth. Pour the eggs, sugar, etc mixture back into the saucepan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, about five minutes, then stir in the toasted coconut, heavy cream and vanilla. Cover and refrigerate until cold (about 5 hours) or overnight.


Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 3 hours.


 


Enjoy,


The Hungry Housewife

Is it possible to be in love with a chocolate cake? Is it possible to marry it? How about toasted coconut ice cream? Can I marry it too? Please tell me I can. Oh but wait, that means I would be married to 3 things, my husband, chocolate cake and toasted coconut ice cream. Welp, I guess its time to move to Utah!(I know, polygamy and polyandry is illegal, even in Utah)

For real, what you gaze upon is quite possibly the most decedent, moist, over the top heavenly flourless chocolate cake. If I ever get put in the slammer and am on death row and need to advise of my last meal, this would be it. I will take this cake for my last meal, with a BIG ASS glass of cold milk. Since this cake only consists of 3 ingredients, I made sure I didn't use nasty Hershey Chocolate( yes I use it in a pinch, but there is WWWAAAAYYYY better chocolate out there to be had). I used Ghirardelli , half semi-sweet and half milk chocolate, because that is what I had on hand. This cake was a cinch to make. As expected, it poofed WAY up during baking and then sank in the middle once it cooled. I halved the recipe because I knew there was no way I wouldn't eat the whole damn cake. Halving the recipe gave me 3 nice sized ramekins of cake. And the ice cream....ohhh the ice cream. Crazy good. The toasted coconut puts it way over the top! I got the recipe from The Ultimate Ice Cream Book .If you love ice-cream, I highly recommend this book.

I WILL be making this cake again, you can mark my words. !!

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