Chocolate Valentino

Chocolate Valentino
Recipe comes from Sweet Treats by Chef Wan

It's Daring Bakers time! February’s challenge is a Flourless Chocolate Cake, Chocolate Valentino, inspired by Malaysia’s “most flamboyant food ambassador”, Chef Wan.

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 chose to make these in oversize muffin tins instead of creating a whole cake. I also decided to top the cake with whipped cream instead of making the ice cream. They are perfect for an elegant dinner party. Thank you for a great challenge Wendy and Dharm!

Ingredients:
16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
1/2 cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

Directions:
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.

38 comments:

Lisa Michelle said...

Love the muffin tin idea, so technically, it's a flourless chocolate cake muffin :) Delish! Nice job!

Rosa's Yummy Yums said...

Great job! Your cake looks very pretty and delicious!

Cheers,

Rosa

Donna-FFW said...

These look so pretty and elegant. AND they are so delicious looking, I wish I had one right now! Yes, that's right, Id have one for breakfast!

My Carolina Kitchen said...

Love the idea of making muffins instead of a cake. I agree with Donna-FFW......I'll have one for breakfast also.
Sam

Zita said...

Yup..me too love the muffin idea :)

jillian said...

I think you have the right idea with the small serving of this cake! Your cake looks great!

Jude said...

Was trying to figure out the timing for smaller servings. So it's pretty much the same for larger cakes?

Veggie Wedgie said...

Cute shape!I love the fluffy topping!

Arundathi said...

that looks great! congratulations!

veggievixen said...

gorgeous.

probably tastes awesome too.

ARLENE said...

A perfect mouthful!

Kevin said...

Great looking cake!

Emily said...

Mmm, now that's my kind of cake! Looks fantastic!

Maggie said...

Great job! The chocolate shavings are a nice touch.

lisa (dandysugar) said...

Very pretty! Looks delicious!

Sara said...

Yum, this looks delicious! Love your photo. :)

Leslie said...

very pretty cake. well done

Sara said...

This looks delicious, I want to try it!

Treehouse Chef said...

Wow! looks great!

Amy said...

Simple and elegant! Great job.

Elra said...

Well done on this month challenge. What a clever idea to bake them in a smaller cake pan.
Cheers,
Elra

Jenny said...

Honestly, I think whipped cream is all you need with this cake. My ice cream made it too too much.

JennDZ - The Leftover Queen said...

Looks lovely! I love that you made individual ones - topped with whipped cream! YUMMMM!

Ruth said...

your cake looks delicious! I think individual cakes were the way to go

ice tea: sugar high said...

Simply stunning. The muffin size are perfect. Great photos too

madcapcupcake said...

LOVE the photo - looks great!!

Loie said...

Ooh yum muffins! I think I would eat too many of them if they were little!

alana said...

Beautiful and elegant!

The Benny's said...

Next time I will use a muffin pan too! It looks delish

NĂºria said...

It looks lovely Dragon! What time is breakfast at your house? ;D

Sorry I haven't been around lately, I will try to get back to the track now :D

Happy cook said...

I made your current and walnut cookies and they were super delicious.
http://mykitchentreasures.blogspot.com/2009/03/currant-and-walnut-pastry-cookies.html

Andreas said...

Nice idea to make a super-muffin. :)

Passionate About Baking said...

Just lovely Paula. What a great idea to use muffin tins. I used ramekins. YUM, they look decadent!!

Lauren said...

Mmm, your cake looks beautiful!! I love the muffin idea =D!!

Megan said...

Like a cupcake, but far better. Small enough that you could it eat all up and still respect yourself the next day.

ella said...

Yeah, the muffin tin idea is inspired. My heart layer came out a little thin and dry. Thicker would have been better.

Vera said...

These look lovely!

natalie said...

I did mine in ramekins, but I think cupcakes would have made a smaller cake! The ramekin cakes I did were still too much to eat in one sitting! ;)

Great job!

 
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