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Saturday, February 28, 2009

Daring Bakers Challenge February: Flourless Chocolate cup cakes with No-Churn Pomegranate Ice Cream


The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef.They 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 flour less chocolate cake was total chocoholic's delight,reminded me of the Chocolate Espresso Mousse cake I baked earlier,that was also flour-free.I don't miss making low-fat recipes whenever possible,since I already experimented this kind of cake with no-fat I use just quarter of the fat as mentioned in the Original Daring Baker's recipe,it worked just fine for me.
For the Ice cream thankfully we were allowed to choose our own flavor,Pomegranate was ultimate pick.Since fresh fruit is not in season I choose the store-bought 100% Pomegranate Juice.To make it easier I made a No-churn Ice-cream that does not require the Ice-cream maker.
Bringing the Ice cream together with Cupcakes was a little messy,but worth the effort.These Frozen Cupcakes would make a perfect dessert on hot summer days,speaking of warmth,its still predominantly chilling here,and I'm yearning for a warm change.



Flourless Chocolate Cupcakes
Recipe from Sweet Treats by Chef Wan

Makes 10 Medium cupcakes

Ingredients

16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
2 tablespoons of unsalted Organic butter
5 large Organic eggs ,separated

Method
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,line with the muffin pan with parchment cups or spray a little non-stick spray.
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 the prepared muffin pan, the batter should fill the cups 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until crust appears like brownie cake.The cake will puff up considerably but will collapse later.
10.Get the cup cakes out and cool on a rack.

Recipe adapted from Nigella's recipe.And David Lebovitz's method of making Ice cream without machine.
No-Churn Pomegranate Ice Cream
3 cups of pomegranate juice,preferably POM
2 cups Coconut milk(or use 1 cup half & half milk and 1 cup light cream)

Method
Whisk the cream with the juice until soft peaks forms.Transfer in a freezer proof container,cover tightly and place in freezer.After about 30 minutes,while the mixture is just starting to set ,stir and return to the freezer.Repeat this 3-4 times i.e every 30 minutes until mixture is almost frozen takes about 2-3 hours.Cover and keep in refrigerator until time to serve.


Assemble the cupcakes and Ice cream
Check out this cool page,which gave me the idea of making Ice cream cupcakes.
After the cup cakes are completely cooled,removed its parchment cups if used.Transfer cupcakes back to the muffin pans,even out the surface,since the chocolate cupcakes were a little hallow on the inside after baking,I simply had to lightly press it until almost half full.Cover with plastic wrap and freeze the cupcakes for at least 2 hours until hardened.
Get the Ice cream out ,let sit for 30 minutes until softened to work with.After the cupcakes are frozen,scoop the ice cream and set over the cupcakes just until the cups are full.Cover and return to freezer,let set for 2-3 hours before trying to get it out.Warm a small sharp knife under hot running water ,run the warm knife along the edges of the ice cream cupcake until it’s easily lifted out of it’s tin.

Serve
I made some pomegranate syrup,by reducing 1 cup Pomegranate juice with a tablespoon of brown sugar to 1/2 a cup.Cool completely before drizzling on the cupcakes.Garnish with fresh berries,I used the tangy sweet blackberries.

Thank you Wendy and Dharm for the Sweet Chocolaty challenge.Check out how other Daring Bakers have whipped up this delectable delight.

42 comments:

Jen said...

Delish!Can't wait for summer to try these delectable cupcakes!

Adlak's tiny world said...

haiyooo wonderful treat... i ll take both at a time darling.colorful.

Ann said...

Looks awesome Yasmeen.,,the pictures make it even more.

Rosa's Yummy Yums said...

A great comination of flavors! really tempting! Very well done here...

Cheers,

Rosa

MeetaK said...

well done! like the idea of the no churn ice cream!

meeso said...

Wowie, gimme, gimme, gimme!

mona said...

That looks enticing. I never had pomagranate ice cream. Jazakallah for sharing, will definitely try that out.

nick said...

mmm..frozen chocolate cupcakes,truly a cooling summer delight!

Poornima Nair said...

The ice cream cupcakes look heavenly Yasmeen...seems like a great combination....great pics...

Lavanya said...

my first time visit here..your blog is very nice all are unique items..really tempting picture!!

Curry Leaf said...

Lovely cup cakes.Love the way u made the pom ice cream and pom syrup and made good use of blackberries.Pleasure to eyes and tasty to tongues.Too healthy and delish.

Nithya Praveen said...

Looks awesome Yasmeen.....picture perfect too:)

Ashwini said...

Perfect and delish Yasmeen..Love the pomegranate Ice cream..Love the photo..Everything is perfect and yummy..

Natashya said...

Ooh, pomegranate ice cream would be so refreshing with the cake. Great choice!

Debyi said...

Great job! Your ice cream sounds so good! YUM!

Priya said...

Wwwwwooww just drooling rite now here...really delicious!!

Jude said...

Mmmm no churn pomegranate ice cream. Sounds good to me :)

Dana McCauley said...

Berry good!

Smitha said...

Hi yasmeen,
I'm a newbie to blogging and happened to come acroos your pages. Awesome and healthy stuff. Keep going. Will defintely follow your space:)
Cheers!
smitha
saffronapron.blogspot.com

Jennifer said...

Beautiful!!! I love the idea of pomengrante ice cream

giz said...

Great portion control and a terrific presentation. I like that you cut the fat in this recipe.

Zee said...

Like so many others said above...pomegranate ice cream is superbly awesome!!..pity I don't get cream or whole milk here in the village...can you believe that?!...sigh..

Dershana said...

what a lovely combo of flavours dear! I love the simplicity of the ice cream especially!

Varsha Vipins said...

woah..am drooling darlz..That demo link seems not working..pls see to it..wat a yum..grt pics too..:)

Marija said...

Wonderful Yasmeen! I love it that you made them as cupcakes, and that ice cream is just stunning!

Zee said...

Hey Yasmeen by any chance can I use condensed milk tinned/homemade instead of cream for the ice cream preparation?
For cupcake I am not able to check-out the link mentioned in the 7th step....{link of folding demonstration}..could you please help me with that?...thanks ya

Elra said...

Oh wow, I can imagine how delicious this was serve with pomegranate ice cream.
Cheers,
Elra

Soma said...

loving these things around! your looks absolutley great with the berry!

Madhu's cooking gallery said...

Awesome! looks super delicious.. drool worthy!

Malar Gandhi said...

What a great photo...makes me drool...lovely recipe dear.

Cham said...

The pom juice all over is delicous with choco cake! Great challenge!

Molly Loves Paris said...

What a luscious mix of flavors you came up with.

Vibaas said...

that looks so delicious

Passionate About Baking said...

Just lovely Yasmeen; love the ice-cream & the no churn to it. WOW!

ice tea: sugar high said...

I wanna.. your cupcakes looked absolutely divine!

sowmya said...

looks absolutely tempting..lovely colours...love the ice cream.

Arlette said...

excellent combination and color
have to try the icecream one day.

Ivy said...

Both recipes sound delicious but I am amazed by the pomegranate ice cream. It sounds divine.

merajugr8 said...

Those cakes and ice creams look stunning. Flourless cake is a good idea for diet.I will try it soon and let u know dear.

Aparna said...

Pomegranate and as a no churn ice-cream. That sounds good. Certainly looks very good.

Susan/Wild Yeast said...

Beautiful! The pomegranate and ice cream cupcakes are brilliant.

Pomengranate said...

Yummy post!Thank you for sharing this wonderful information about pomegranate with us. With all this buzz about superfriuts flying around I feel it is very important for us to know in detail what we consume. Looking forward to see more posts like this from you.

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