Daring Bakers Chocolate Valentino Cake

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.

I have to say I was very VERY excited for this challenge! I love baking cakes and I was particularly excited for this cake because it was flourless so my celiac sister in law could have it! When I read that the cake would taste exactly like the chocolate you use in it I instantly thought "What woulld be better than a Symphony Bar flavored cake!" So my chocoate was decided: Symphony Bar. I also am not a big fan of dark chocolate so I thought that milk chocolate woud be the way to go for me. However, after making the cake and looking back I think I would defnitely have done a semi sweet chocolate. Although the symphony bar gave it a good flavor it just wasn't chocolatly enough for me. I am excited to try this cake again and use a semisweet chocolate, I think it would be that much better. I paired this lovely cake with the best homemade vanilla ice cream ever! I am not joking when I say that! It was absolutely heaven! The ice cream is so light and fluffy it almost has a marshmallow like flavor. This was a very easy cake to make so hope you have a chance to try it out. Also make sure to check out how the other Daring Bakers did!

Chocolate Valentino
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

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. {link of folding demonstration}
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 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.

Vanilla Ice Cream
1 1/2 cups whole milk
2 1/2 cups heavy cream
3/4 cup sugar
2 vanilla beans, split lengthwise
8 large egg yolks
1/4 tsp. kosher salt

In a heavy bottomed saucepan, combine the milk, cream, and 1/4 cup of
the sugar. With the tip of a knife, scrape the seeds from the vanilla
beans into the pan, then toss the pods into the pan. Place over
medium heat and bring just to a simmer, stirring to dissolve the
sugar. Remove from the heat and steep for 20 minutes.

Meanwhile, in a large bowl, vigorously whisk together the egg yolks,
salt and the remaining 1/2 cup sugar until the mixture falls in a
thick, wide ribbon when the whisk is lifted.

Remove the vanilla bean pods and reheat the milk to a bare simmer.
Slowly add it to the yolk mixture while whisking constantly. Pour it
all back into the pan and cook gently over medium-low heat, stirring
often with a wooden spoon, until thickened enough to coat the spoon,
about 3 minutes. Draw your finger across the spoon. The custard is
ready if it does not immediately bleed back together. Strain through
fine-mesh sieve into a clean storage container, let cool to room
temperature, and then cover and refrigerate overnight.

Pour into an ice cream maker and freeze according to the
manufacturer's directions. Transfer to a tightly covered container
and freeze for about 6 hour to firm up before serving.