Chocolate Valentino Cake

Well things got a little crazy at my real life job, so I got a little behind on our chocolate posts.. I do want to finish up chocolate week for you! The next chocolate masterpiece comes from Daring Bakers February 2009 challenge : Chocolate Valentino with Vanilla Ice Cream.

It’s the second of three flour-less cakes in this series. The first one had bourbon, lots of it. This one only has thee ingredients : semisweet chocolate, eggs, and butter! You can handle that right?! The most complicating part of the cake is separating the eggs. The whites get whipped while the yolks are beaten. Easy enough though right?! Let’s get to the recipe which is coming straight from the challenge……

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.
– 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 or 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.

Look at the beauty..

20130308-054236.jpgShe’s gorgeous hey….the texture was very reminiscent of the Boca Negra, but less silky more fudgy. It is very rich! I really enjoyed it with the ice cream and some strawberries (which are in season here in Florida). I choose the following ice cream recipe because of it’s simplicity. All the other ice cream recipes I have featured on the bog have been custard based, so they have been a little more on the complicated side. Not this one! Now you have no excuse!

Wendy’s Ice Cream Recipe

Vanilla Philadelphia Style Recipe
Preparation Time: 5 minutes

2 cups (473 ml) of half and half (1 cup of heavy cream and 1 cup of whole, full fat milk)
1 cup (237 ml) heavy cream
2/3 (128 grams) cup sugar
Dash of salt
1 (12 grams) tablespoon of vanilla

– Mix all ingredients together (we do this in a plastic pitcher and mix with an emulsifier hand blender-whisking works too).
– Refrigerate for 30 minutes or longer
– Mix in your ice cream maker as directed.

See! I told ya!. Easy Peasy! 🙂
Dream. Bake. Believe.
Love, Steffie


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