Tuesday, June 25, 2024
It's Sweet to Share!

A Daring Baker’s First Adventure

It's Sweet to Share!

It has arrived: The posting date of my first Daring Baker’s Challenge!!!

I hinted in my Valentine’s Day post about this cake, and even snuck in a hidden picture that was hardly what you would call visible. I will admit that I was not looking forward to this recipe for the mere fact that I attempted a flourless cake about 8 years ago and the result was an unappetizing mess. It didn’t dawn on me until I finished this challenge that my previous failed attempt may have been because… I hadn’t a clue what I was doing (shocking, I know!).

The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef: “We have chosen a Chocolate Valentino cakee by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.”

We were given the option of choosing any variety of ice cream, and any variety of glaze, topping, or puree if so desired.

Cake: Flourless Chocolate Valentino
Filling: Peanut Butter Ice Cream
Topping: Glazed and Quartered Strawberries


16 ounces of chocolate, your choice

(As an accident, I used only 8oz – 4oz. milk chocolate, 4oz. German Chocolate, but loved the results with only half the chocolate)

1/2 cup butter


5 egg yolks

Add to melted and cooled chocolate butter mixture


5 egg whites

Whip the egg whites until stiff peaks are formed; do not over-whip or the cake will be dry

Fold whites into chocolate egg mixture 1/3 at a time,

fully incorporate

For a true Valentino cake, pour batter into prepared heart shaped pan, however a round, square, or spring form pan will work just as well

Bake at 375F for 25 minutes

Allow cake to cool in pan for 10 minutes, then transfer to wire rack

Although the cake is fully cooked, it may sink a bit in the middle as it cools

When cake has cooled, slice in half and wrap halves tightly in plastic
Set in freezer for several hours until firm

Ice Cream: Peanut Butter
Over med heat scald
1/2 cup half and half
1 1/2 cups heavy whipping cream

Remove from heat and stir in to dissolve
1/2 cup sugar
1 teaspoon vanilla
Allow mixture to cool slightly

Whisk lightly 2 eggs, and slowly pour into milk mixture while stirring

Return to heat and add:
1 cup of peanut butter – I prefer homemade or Adam’s, it is more gritty than the commercial brands, and it is 100% natural with no sugar added
Stir constantly

Cook until mixture coats the back of a spoon

Allow to chill in the fridge and then process according to your Ice Cream Machine’s instructions
If you are without an Ice Cream Machine, click here
Makes about 16 oz.

Fresh out of the Ice Cream Machine is the best time to spread your ice cream, so do simply that
Spread ice cream about 1/4 inch thick over the bottom layer of your cake
Place top layer over the ice cream, wrap tightly again, place back in freezer

Simmer over low heat for 5 minutes:
1 tablespoon Karo syrup
1 tablespoon corn starch
1 teaspoon lemon juice
Stir into 2 cups quartered and sugared strawberries

Adorn only when ready to serve

This venture was much more successful than my original attempt so many years ago! This cake is deliciously decadent and is perfectly paired with peanut butter. The cake’s texture is thick and flavor translucent, and because this ice cream is a custard base and not sweet, although frozen, neither cake nor ice cream truly retain that sensitive composition which often accompanies frozen desserts, and that makes for a distinctive combination.


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  1. Oh YUM, you know what your cake reminds me of? When I as a sprout, they had this chocolate and peanut butter in a jar swirled together. On weekends, my mom would use it to make me a sandwich using that and strawberry jam! My mouth is wateing as I look at your photo! Love how pretty it all turned out, and the photos make it as if you can reach inside the computer screen pull it out *trying* lol Awesome job, and again, your site looks fantastic!

  2. Yum, that looks absolutely delicious! Peanut butter ice cream, I definitely need to try that! We Swedes aren’t big on peanut butter, I like it but you never find that kind of ice cream here.
    Thanks for stopping by my blog 🙂

  3. Ohmigawd – that cake with the strawberries look absolutely delicious! I wish I were as creative! Congrats on your first challenge!

  4. Oh my GOSH! Your cake looks fabulous! I love the strawberries on top, and the peanut butter ice cream sounds so good!!! Now that I’ve started making ice cream I dont know if I can stop…It’s addictively delicious, and peanut butter is now on my list.

  5. Well this flourless cake appears to be a perfect hit–bet you are glad you did try again. Looks so fabulous with those strawberries!

    Welcome to DB!

  6. Congratulations on completing your first DB Challenge! Chocolate and peanut butter. Two great taste that taste great together! The addition of fresh strawberries is a big plus too. 🙂

  7. Congrats on your first challange! What lovely photos you have of the cake and the chocolate coated strawberries!Never heard of peanut butter ice cream (in Australia) but it sounds like it could be a winner. Cheers from Audax in Australia

  8. Oooo those strawberries are a perfect addition to that beautiful cake! Why didn’t I think of that?? Because I’m just not as creative as you 😛 Congrats on your first DB challenge, you rocked it out!

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