Saturday, February 28, 2009
Daring bakers! Daring flourless chocolate valentino
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.
This is especially exciting as I'm a massive fan of Dharm. I love reading about his delicious cooking and his absolutely delightful family, in a faraway place. I cant wait to hear his daring baker story, its always interesting!
I went to the farmers market and got special european style local butter, and some lovely eggs, some of them with pretty blue shells. I got some callebut chocolate too. All was well, but unfortunately I overcooked my little cakes so they were a little dry.
I dont have an ice cream maker, so I thought it would be nice to freeze a little of my white chocolate strawberry whipped ganache into heart shaped moulds as an accompaniment. I thought it went very well and it lightened the dry, dark cake. Mmmm.
Thanks for a wonderful challenge! See you next time!
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. I did this in the microwave, I always seem to have more luck with it.
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.