Lemon Curd French Toast with Minted Strawberries

I was originally going to title this post "What do do when your cake collapses" but the end result was simply too amazing to ignore.

I've been noticing a ton of French Yogurt Loafs traipsing around the food blogosphere lately and it piqued my curiosity enough to try it out. From what I'd read it was similar in taste and texture to pound cake, but with a fraction of the fat and calories - sign me up, eh?

Unfortunately it collapsed like one of those fainting goats as soon as I pulled it out of the oven.

Bummer.

It had great flavor, but it was dense and chewy where I wanted it to be light and fluffy...or at least fluffier.

As husband and I were chewing on a piece, and he was mentioning that I don't have great success with cakes (gee, thanks babe), I decided that this would make delicious French toast. As I was pulling the eggs out of the fridge last Saturday morning to make said French toast, I noticed a jar of calamansi curd I'd made a little while ago, canned, and stuck in the fridge door.

Cue lightbulb flickering over head.

This was one of those ideas that's either going to end as a tasty and amazing treat, or with me furiously fanning the damn smoke detector hoping it will shut the hell up.

It was outstanding.

Seriously the best French toast I've ever had in my life. I honestly believe that it is worth it to make the yogurt loaf just to have this French toast again - and I'm a very lazy person, so that's sayin' something.



Lemon Curd French Toast with Minted Strawberries

Serves 2 (One hungry, one not so hungry)

6 slices yogurt loaf ( I used this recipe but converted it to vanilla bean instead of peach)
3 eggs, beaten
2 tablespoons lemon curd
2 cups sliced strawberries
1 tablespoon chopped fresh mint leaves
1 teaspoon lemon juice
1 teaspoon sugar
1/2 cup vanilla yogurt, divided

In a shallow pan mix the lemon curd and beaten eggs until thoroughly combined. Set the slices of yogurt loaf to soak for ten minutes, flip and let soak another ten minutes. Meanwhile, in a small bowl combine the strawberries, mint, lemon juice and sugar. Toss to combine and set aside. Heat a pan, and cook the soaked slices of yogurt loaf until golden brown on each side and set throughout. Set three slices each on two plates, top each with one cup slices strawberries and 1/4 cup vanilla yogurt. Embrace the awesomeness.

Daring Flourless Chocolate Cake

Do you know what time it is?

I think so, but how are we going to make pencils that taste like bacon? Or maybe we should make bacon that tastes like pencils? (Narf.)

(Ten points to anyone who understands that.)

It's Daring Bakers time!

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.

The flourless chocolate Valentino was mandatory, the ice cream encouraged but not required. Thank goodness, because I just did not have enough time this month to make ice cream. I don't have an ice cream machine and between spending nearly the first half of the month in Florida and the last half of the month with my nose buried in text books, I just didn't have the time.

Which is unfortunate, because I really wanted to try it out.

I'm sure I'll get there eventually.



I've always been intrigued by the mechanics of flourless cakes - it just doesn't seem right that delicate, wispy egg whites should be able to support such a heavy ingredient like chocolate. But they do, and they do so quite nicely. It creates a cake that veritably melts on the tongue. One of the best aspects of making a cake like this is the amount to which the chocolate is showcased. It's not masked or disguised with other flavors - the cake will taste exactly like the chocolate used.

This is all great and lovely if you are a huge dark chocolate fan, but I'm not. I was unsure of how to proceed until I had a great epiphany - mint chocolate! I love dark chocolate and mint together. And oh boy was it delicious.



It was like eating a slice of those Andes mints. Pure heaven.

If you've ever entertained the idea of making a flourless chocolate cake but haven't because it sounded too difficult or intimidating - try this recipe. I'm the worst whipped egg white folder in the universe and it worked perfectly for me. It's probably one of the easiest things I've ever made.

A big thanks to Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef for such a fun and novel challenge. Of course a big thanks to our lovely founders, Lis and Ivonne.

Please be sure to check out all the other Daring Bakers to see their amazing creations this month too.



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.
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.