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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