This is probably the first time I’ve kept up with baking my challenge. (you’re probably looking up at the date and thinking, yea right! but read on!). I love the rush that comes with baking last minute. But this time I was going to be in Atlanta for my cousin’s wedding, so I baked the flourless cake well in advance. I thought I’d write up the post while on the plane, but ran out of power. I thought I’d do it while at my cousin’s place, but their modem broke. So yesterday I made a quick photo post thanks to an unsecured network connection in the neighbourbood!
Till date my favourite challenge has been the Danish braid. I *loved* everything about it! But with this Daring Bakers’ challenge I’ve discovered my favourite dessert. I can’t begin to describe how much I enjoyed this. Three quality ingredients gave some astounding results. I didn’t even give the OH as much as I usually do! I used a mixture of chocolates; one of them had nibs and I loved the nutty texture it gave to the silky smooth chocolate cake. Thanks Dharm and Wendy for this wonderful, wonderful challenge!
I made a strawberry yoghurt to serve with the cake, but photographing it was such a task! Either the city it too hot, or I’m just too slow in photographing it!
Chocolate Valentino
Preparation Time: 20 minutes
Recipe Source: Chef Wan
16 oz. / 454g fine chocolate ( I used a combination of Ghirardelli bittersweet 60% cacao, Ghirardelli milk chocolate and Scharffen Berger 62% cacao semisweet nibby bar)
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated
For the ganache:
Melted chocolate + butter + cream. I just went with the flow and mixed till I got a thick and creamy consistency.
- 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 un-mold.
***
Blog checking information:
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.
Blog checking information:
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.
{ 28 comments… read them below or add one }
Looks delish! I was late, too, but because my cake fought me to the bitter end.
Turned out beautifully!!! I loved it too and can’t wait for an occasion to make it again!
Shaheen, your cakes look wonderful! Glad that you found a new favorite
I hope you had (or have) a wonderful time at your cousin’s wedding.
Take care,
Andrea
oh wow. drool alert.
Little cakes are always a good idea. And so is chocolate ganache on them.:)
I know what you mean about melting frozen desserts. The only way to overcome that in this heat is to get into the freezer!!
That looks soooo good! It really was a great cake! Love your photos!
those look fabulous and beautifully presented, too!
OMG OMG your pics! Sheer decadence! The moist, fudgey texture! The gooey chocolate lava! *faint*
Looks so chocolatey and moist! Just how I love my chocolate cake =)
Thanks, all!
Gorgeous! Your pictures are simply mouthwatering in every way!!
i’ve seen a couple of the Daring Bakers and they were all goshing about this cake.. and now you.. i think i’m convinced by now.. this is a must-try.
Cake looks perfect. Great job.
Your photos are gorgeous!!! I almost hit my forehead against the computer screen leaning closer towards that luscious picture of chocolate cake perfection!
You should be locked up for these pornographic food pics
The texture of your cake looks great. I have got to give this challenge another try – my first attempt was crazy bad.
Michelle
http://oneordinaryday.wordpress.com/
What size pan did you use?
T. Martin: I used silicone cupcake liners for half a batch and for the other half I used regular sized ramekins. Adjust baking time accordingly. I simply sat there and waited for a brownie like crust.
Holy cow!!!! I don’t even like chocolate let alone chocolate cake and I’m drooling over those last three photos. Seriously fabulous photos.
Btw, you would almost think fate was against you with this one.
~ingrid
that looks amazing!
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I like a chocolate cake, great for my girlfriend. Thanks for recipe.
I used a combination of Ghirardelli bittersweet 60% cacao, Ghirardelli milk chocolate and Scharffen Berger 62% cacao semisweet nibby bar…Shaheen so i i m baking this in Mumbai does teh above mean slabs of milk and dark choclate i.e selbourne..and whats cacao semsiweet nibby bar…?..Sory for jus basic questions ..but i m trying to get a hang on baking..:-)
No problem.
For such a cake, where chocolate is the focus, selbourne/morde isn’t good enough. I suggest you use Lindt or Callebaut. That’s not to say that it won’t work with selbourne. I’ve just never tried it. Also, you should use all dark, I just used milk because I had some lying around the house.
Hello Shaheen,
Where do you get the chocolates from….like Ghirardelli bittersweet ….. i went through their site, but i found that they dont have outlets…in mumbai.
Hi Somali, It’s a pity we don’t get Ghirardelli here. I had to ask my cousins to get it for me.
I need to know what size baking pan did you use?
Thanks
I used cupcake liners and ramkins to bake these.
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