I’ve been starting to think the monthly Daring Baker’s choices were pretty serendipitous. From the Perfect Party Cake for my birthday right up to this month’s 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.

Decedent for your Valentine but even more perfect for a selection of desserts I was preparing for a recent wedding reception. The catering job had a few challenges; egg, dairy, wheat and nut-free. Of course, if you ask me, cooking challenges are fun – so it was back to vegan baking for me. Luckily, being a flourless cake, the gluten-free issue was solved. I’ve made a vegan flourless torte before, but it contained almonds. Serendipity once again played a hand and I was finally able to try a version of Hannah from Bittersweet’s bean + chocolate cake.

With a few variations and a miniature muffin tin, I was set to shine.

As for the ice cream, things still had to be dairy free, so I thought I would opt for these three choices; Strawberry Rose Sorbet, Raspberry Lemoncello and Bananas Foster. They were based on the first, Strawberry Rose Sorbet, which I made last summer. With this easy recipe, any combination is simple. All you need is some frozen fruit, infused syrups and some imagination.

FLOURLESS CHOCOLATE TORTE
Adapted From Bittersweet who adapted it from Epicurious

1 – 19oz can Black Beans, drained + rinsed
1 Package Silken, Firm Tofu, drained (425g)
1 teaspoon Vanilla
1 Tablespoon Finely Ground Coffee, I used a French Roast
3/4 Cup Sugar
1/4 Cup Cocoa Powder
1 1/2 Cups Semi-Sweet Chocolate Chips, melted + stirred smooth
3/4 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Salt

1 Cup Raspberries, frozen is perfect

Heat raspberries and press through a sieve to remove the seeds. Set purée aside.
Preheat the oven to 350ºF.
In a food processor, combine the beans and tofu until well combined.
Scrape the sides, then add the vanilla, coffee, baking powder, soda, salt, sugar and cocoa powder.
Scrape down sides and add the melted chocolate, mixing well to combine.
Lightly spray miniature muffin tins. Add the batter by the tablespoonfuls.
With a moistened, clean finger, pat down the batter evenly.
Using a teaspoon, create a slight divot and spoon on the reserved raspberry purée over each of the cakes.
Bake for approximately 25 -30 minutes, cool almost completely before turning out to a cooling rack to finish.
Dust with confectioners sugar, if desired just before serving.

EGGLESS ASPARAGUS QUICHE

1 Package, Firm Silken Tofu
2 Tablespoons Arrowroot Powder
1/2 teaspoon Turmeric Powder
1 Tablespoon Nutritional Yeast Flakes
1 1/2 teaspoons Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Thyme, dried (or a good sprig of fresh, chopped)
1/2 teaspoon Salt
1/4 teaspoon Freshly Ground Black Pepper
Zest of 1/2 Lemon (about 1 Tbsp)

1 Pre-made Pastry Shell, Tenderflake (I know, not me, but they’re such a time saver.)

Preheat the oven to 400ºF.
Bake the pastry shell for about 10 – 15 minutes or until the crust is firm and light golden. Set it aside to cool. Reduce the oven temperature to 350º.
Snap the ends and blanch the asparagus in boiling water for about 2 – 3 minutes or until bright green. Rinse in cold water, then trim tips to 3″ and reserve. Trim the ends to 1/2″ pieces.
Drain the tofu and add it to the bowl of a food processor. Blend it to a smooth consistency.
Add the nutritional yeast flakes, salt, pepper and spices, mixing well to incorporate everything.
With the motor running, sprinkle the arrowroot powder through the feed tube, combining well but not over mixing.
Finish with the lemon zest and stir in the 1/2″ asparagus pieces.
Pour the mixture into the prepared pastry shell and top with the reserved asparagus tips.
Bake uncovered at 350º until set, about 20 -25 minutes.

Great warm or chilled.
Serve with a salad.