Chokoladekage uden mel – Chokolade Valentino

Time for the Daring Bakers challenge for February. Its actually the first one I've completed, the other times I've been too busy, or I  or the family has been ill.. just my luck.
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 cake itself is a flourless chocolate cake, which may sound wierd, but I figure, why use the flour if you can get the cake to stick togheter without.   The recipe calls for semisweet chocolate, and lots of it, so I figured I would buy some 44% chocolate. That seemed like semi-sweet to me. I must have dozed of while shopping, because when the chocolate was melting in the waterbath, I realized I had bought 70% chocolate, which indeed is quite different. Whoops. I decided to go ahead, and see if "death by chocolate" would occur. To my own luck I served the cake with some homemade vanila ice cream, that complimented the EXTREMELY strong cake very well. Without the ice cream, the cake wasnt really a pleasure to eat. Togheter they were yummy. All in all, I got from the challenge what I wanted from Daring Bakers.. to try out some recipe I would probably never have tried myself. 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
  • 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.
  • While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
  • Separate the egg yolks from the egg whites and put into two medium/large bowls.
  • 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).
  • With the same beater beat the egg yolks together.
  • Add the egg yolks to the cooled chocolate.
  • 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}
  • Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
  • 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.
  • Cool cake on a rack for 10 minutes then unmold.
Serve with ice cream, or any fruit sauce.  

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3 Responses to Chokoladekage uden mel – Chokolade Valentino

  1. Rune B. Broberg 28. februar 2009 at 08:40 #

    I made a very similar cake (which I will blog shortly) where I added a bit of sugar – I guess that depends on the chocolate you’re using. My source said to bake at 200C for 15 minutes, and I upped that to 20 since it obviously wasn’t done after 15. I think 25 @ 190C is probably what I should try for next time.

    The real difference, I think, is that it uses a cup of espresso as well. The bitterness and coffee notes from the espresso works really well with this cake, and I would recommend trying that out.

  2. Lars 28. februar 2009 at 16:21 #

    The cake here, with the strong chocolate definitely does not need more bitterness, but more sweetness. So I think sugar would help a bit. But, using a less powerfull chocolate would also help alot I think. The coffee would be a nice touch tho, as chocolate and coffee goes very well togheter.

    I’m looking forward to you blogging about it, Rune.

  3. Brandi 8. marts 2009 at 02:41 #

    Nice presentation. Like you, I thought that the cake was definitely complemented by the ice cream and that it was a bit too strong by itself.

    Brandi´s sidste indlæg..Belief

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