Daring Baker Challenge: Gluten-Free Flourless Chocolate Valentino Recipe and Indian Badam Cardamon Rose Pistachio Ice Cream

Be still my heart- a naturally gluten-free flourless chocolate cake with only three ingredients!
When I found out that this month’s Daring Baker Challenge was a flourless chocolate cake, I have to admit my first thought was- Not more chocolate! Our five-billion step yule log burned me out on chocolate just a little bit. But then I looked more closely at the recipe. It had three, yes count them, three ingredients and was naturally 100 percent gluten-free. Be still my heart! And another great thing about this recipe is I would finally get to use up those (high quality) chocolate chips I’d been stockpiling thanks to ye old pregnancy cravings. We had made plans for a cozy Lost viewing party with friends including a certain chocoholic and I thought it would be the perfect opportunity to whip up a little flourless chocolate cake and not have to eat it all myself! For the challenge, we were required to make the flourless chocolate cake but to make it a little more interesting, we also were supposed to make an ice cream recipe. I went with the straight-forward chocolate cake recipe because it sounded perfect just as it was, but I wanted to have a bit more fun playing with flavors for the ice cream. Luckily I’d recently been chatting with my chocoholic friend about an Indian milk-nut beverage called badam, often flavored with cardamom and rose water. I couldn’t imagine anything lovelier than pistachio-cardamom-rose ice cream to accompany a rich, dark flourless chocolate cake, and so a Daring Baker entry was born.

How was it? We all unanimously loved the taste of the flourless chocolate cake. I decided to make it as a small cupcake, a mini cake round, and as a large cake- with the result that each of these cakes was on the petite side. I loved being able to cut the large cake into either large, generous cake servings for friends or miniature fudge-type style servings for my personal chocolate needs. The cupcake was delightfully fluffy and (if it lasts that long) ideal for wrapping in plastic wrap and freezing for an emergency chocolate fix. I enjoyed the Badam ice cream, as did the DH, but perversely I wanted to try it as a hot beverage with lowfat milk. I know, I’m so difficult. However, the ice cream complimented the cake beautifully and was certainly a protein powerhouse with all the nuts, eggs, and dairy. (All of this is calorie-free, don’t you know…)

For the record:
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.

Check out my other completed Daring Baker Challenges:
GF Lemon Vanilla Tuiles with Vanilla Custard
GF Yule Log
GF Vegan Pizza
GF Eclairs
GF Danish
GF DF Cheesecake Pops
GF Vegan Party Cake

Daring Bakers Valentino Flourless Chocolate Cake Recipe
Dessert  Dairy  French  
Preparation Time: 20 minutes
16 ounces (1 pound) (454 grams) of semisweet chocolate chips combined with bittersweet chocolate chips
1/2 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.
February’s challenge is a Flourless Chocolate Cake, Chocolate Valentino, inspired by Malaysia’s “most flamboyant food ambassador”, Chef Wan. Recipe comes from Sweet Treats by Chef Wan
Indian Badam Milk Ice Cream Recipe
Dessert  Dairy  Indian  
1 1/4 cups 2% Milk
1 tsp cardamom seeds
4 large egg yolks
6 tbsp sugar
1 tsp cornstarch
1 1/4 cups Heavy Cream
1/2 cup almonds
1/2 cup pistachios
2 to 3 tsp. rose water
1. Pour the milk into a heavy based saucepan, add the cardamom and bring to the boil. Remove from heat and leave for 15 minutes to allow the flavours to infuse. Strain out cardamon and bring the milk back to the boil.
2. Whisk the egg yolks, sugar and cornstarch in a bowl until the mixture is thick and foamy.
3. Gradually pour in the hot milk, whisking constantly. Grind your nuts to a paste with a little milk and add to the warm milk with the rose water. Return the mixture to the pan and cook over a gentle hear, stirring all the time
4. When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill.
5. By Using and Ice Cream Maker: *Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker). You will probably need to put in the freezer to firm up for a few hours after churning, unless you have a better ice cream maker than mine.
*If I were to make this again, i would try adding the nut paste LATER, possibly either to the cream at the end OR at the last 5 minutes of stirring in the ice cream maker.

Also, I like the flavors, but the milk was a bit rich for me. I was afraid a lower fat milk would result in icy ice cream, but think I’d try it next time..

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

AddThis Social Bookmark Button

33 Responses to “Daring Baker Challenge: Gluten-Free Flourless Chocolate Valentino Recipe and Indian Badam Cardamon Rose Pistachio Ice Cream”

  1. LOVE badam milk, and to use it to make ice cream is ingenius! Very beautiful and creative take on this month’s challenge. Lovely photos too

  2. Lovely flavor combo! That ice cream looks incredibly good! Very well done!



  3. I was just thinking, you could do the badam as a baked custard as well, and dollop it on the cake :D

    (I have to try and make this!)

  4. Wow! Great job the ice cream sounds really good!

  5. Oh wow, I love cardamom! This is a great idea, I wish I had some for breakfast! I made my ice cream with cardamom too, but cardamom-coffee.

  6. Mmm, your cake looks lovely, and the ice cream sounds amazingly good =D!!

  7. This challenge was fun and I love reading about your own efforts. Thank you for sharing the Indian Basam Milk Ice Cream Recipe, sounds ever so delicious.

  8. Your cake looks great, but your ice cream really takes the…uh…cake!

  9. How creative! Your ice cream sounds really interesting. I have to try that sometime.

  10. Oooh! I am learning so much by visiting everyone’s blogs. I am fascinated by all the wonderful ingredients I never knew existed, like badam milk. Thank you for sharing!

  11. The idea of cardamom, almonds, pistachios, and rose water in an ice cream is enough to make me drool! What a perfect companion for the chocolate cake.

  12. Donna Spencer Says:

    The cake looks really good, and I can appreciate the ice cream challenge! Thanks so much for all your recipes.

  13. This combination sounds so delicious. I’m a huge fan of chocolate and cardamom!

  14. ooh, the ice milk really looks delish. what a combination!

  15. That ice cream looks amazing!


  16. [...] week I posted a Daring Baker recipe for 3 ingredient chocolate flourless cake and India-inspired Dairy Badam milk ic… flavored with cardamom, rose water, and [...]

  17. These look so good. I’m a casein free girl and not much of a baker. Do you think that the soy earth balance would work for the cake and another milk like coconut for the ice cream? I’m just starting to play with baking but mostly leave it to my 15 year old son who is much better than I.

  18. Diane- Earth Balance would be perfect in this recipe. I wouldn’t hesitate to substitute it for the butter- it should turn out great, especially if you can use the eggs in the original recipe. The ice cream will be a bit trickier, but you might try making a badam milk recipe using an alternate milk (rice, soy, or almond) with or without turning it into ice cream OR look into a cookbook called “The Ice Dream Cookbook” for good coconut milk ice cream recipes. I feel like coconut has a fair amount of personality, so I’m not sure I’d recommend it for this recipe.. the rose essence was very faint to begin with, and I didn’t care for the combination of cardamom and coconut when I made a chai coconut ice cream (from the Ice Dream cookbook). Anyway, I wish you the best of luck and let me know how your experiments turn out! (This cake is really easy, so don’t hesitate there!)


  19. Does anyone know of some good tasting, gluten-free chocolate chips? I’m a recently diagnosed celiac and I’m having trouble finding a good tasting chocolate that guarantees gluten-free. All the really good stuff from Europe is on mixed facilities and they won’t guarantee anything.

  20. I use Ghiradelli, Tollhouse, or absolute safest, Enjoy Life which are completely allergen free but don’t handle as well in recipes and come with a price tag to match lack of allergens.


  21. ummm What size of pan did you use for the chocolate cake?

  22. I don’t eat meat, which knocks out Ghiradelli (gelatin and other stuff). Enjoy Life, I haven’t tried that, thanks for the tip. :)

  23. Um, I’m a vegetarian as well- and Ghiradelli doesn’t contain gelatin in their chocolate chips. I have never seen a chocolate chip that DID contain gelatin. The ingredients on their package include: semi-sweet chocolate (sugar, unsweetened chocolate, cocoa butter, soy lecithin- an emulsifier, vanilla). May contain trace amounts of milk. They may not be vegan, but they should be vegetarian, as should most if not all chocolate chips.

  24. Jayna, I split up the recipe for several pans including several muffin tins, a small round glass baking dish (4 inch?) and a square pan. But you can use whatever size pan (or pans) you like, depending on how tall you want the cake to be.


  25. The badam ice cream sounds amazing!

  26. I think I’m in love with your ice cream!

  27. This sounds fantastic, especially paired with that ice cream :).

  28. Your ice cream sounds fabulous. I love that combo of flavors. I just recently made a chocolate ganache tart with rose water and decided I needed to modify the crust to have pistachio in it. What a lovely job you did.

  29. I love you website – we reference it a lot when we’re trying to find gluten free recipes. This month’s challenge was wonderfully easy for this biglutenous house!

  30. I am going to have to find this badam milk stuff, if only because the name looks really fun to say. BADAM! Sounds delicious, too.

  31. I read in a celiac newsletter that Hershey chips are always gluten free. Worth looking into.

  32. Hi, I tried your cake recipe few hours ago but somehow couldn’t get the same result as you, my cake clearly wasn’t looking that good (but tasted fine). What kind of chocolate do you use? Maybe it’s because of the flour I used, so I used chickpea flour instead of normal wheat flour.

  33. [...] Gluten-free Valentine’s Day Dessert Recipes: Easy and Allergen-free Chocolate Mousse Gluten-free Flourless Chocolate Cake and Cardamon Rose Pistachio Ice Cream Gluten-free Dairy-free Chocolate Cherry Cake with Betty Crocker mix Gluten-free Dairy-free [...]

Leave a Reply