Saturday, February 28, 2009

DB Challenge: 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.

I am writing this entry on February 6th because I did the challenge early before my trip to Guatamala. It will post automatically because I'll still be gone.

The recipe calls for a flourless chocolate cake with only three ingredients: chocolate, eggs, butter. It was super easy. I actually cut the recipe in half so that I just made three mini cakes. What is important about this recipe is that you should use the best chocolate or your favorite semi-sweet to dark chocolate because that's what you will taste. I used a Ghiradelli's bar and added a bit from a Trader Joe's bar.

There was a second part to make ice cream, but frankly, I didn't have the time. I'm busy packing and stuff. Besides, I've made ice cream before.

Anyway, the cake is fine but I still prefer my European chestnut puree version. I am thankful, though, for the easy challenge just before I've left so that I didn't have to skip a month.

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.
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