Saturday, February 28, 2009

Daring Bakers 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.

February’s challenge is a Flourless Chocolate Cake, Chocolate Valentino, inspired by Malaysia’s “most flamboyant food ambassador”, Chef Wan. Recipe comes from "Sweet Treats by Chef Wan."
Okay- now that I have the technicalities out of the way I can tell you that this was a super easy cake to make for a busy day! And also worth the effort (just follow directions exactly). I never would have thought that 3 little ingredients would produce such a tasty cake! I did only make 1/4 of the recipe as we are always watching our weight around here. I used a Nestle Dark Chocolatier bar that I had waiting in the drawer, and it made for a great taste. And I skipped the ice cream part and would top with a bourbon vanilla whipped cream.
I have been a proud member of Daring Bakers for a year now. This is such a awesome, talented, fun group and I have been encouraged to make things I would normally shy away from because they looked too difficult. You really don't need to be experienced to join- you will learn as you go- and you have the backup expertise of over 1000 bakers! Have a question? Just ask in in one of the forums and someone will soon be there to help you with the answer. For info about joining, stop by the Kitchen.
Visit our gracious hosts blogs - Wendy at A Charmed Life (Arizona) and Dharm at Dad - Baker and Chef (Malaysia)- for the entire recipe, including the ice cream. Visit more of the Daring Bakers blogroll for some fantastic looking cakes!

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

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.
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. {link of folding demonstration}
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.


Claire said...

I'm glad you were able to do the cake...great job!!!!

Lisa said...

Creamy, fudgy decadence - perfection! I'm envious that you were able to curb the portion of the cake you baked - that's some serious willpower! lol

giz said...

It's kind of hard to resist a recipe with no flour, only a few ingredients and is totally solid chocolate flavour. Wasn't it fun.

Bunny said...

It looks fantastic Fran, I've never made a flourless cake before!

Lynn said...

I love the idea of bourbon whipped cream. I think that sounds brilliant. Great idea.

Dana McCauley said...

Fran- great looking cake - I also love that transfer ware plate you have in the second shot. Is it vintage?

Fran Z said...

Thanks for the comments everyone! Dana, they used to be my Christmas plates, but my DH decided he likes them everyday! The are Johnson Bros. Friendly Vllage.

TeaLady said...

Bourbon whipped cream. Yummy!!!

Ivy said...

The cake and the ice cream sound amazing. I have never made a flourless cake before.

Clumbsy Cookie said...

Happy 1st Daring Bakers Annyversary! Glad you could make the cake!