Shaheen Peerbhai
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BAKING cakes and sweet bakes CHOCOLATEMarch 2, 2009

Chocolate Valentino Cake

By Shaheen
Mixed chocolate

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!

Baked flourless cupcakes

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!

Flourless Chocolate Cake

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.

Flourless Chocolate Cake

  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.
  10. 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.
  11. Cool cake on a rack for 10 minutes then un-mold.

Inside the Chocolate Valentino

***
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.
cacao nibs, CHOCOLATE
Previous Flourless Chocolate Cake
Next Frozen Strawberry Yoghurt

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