• Sat, Feb 28 2009

Daring Bakers Reveal Day! Flourles Chocolate Cake

I made it just in underthe wire once again.  I finished this cake during a birthday party for Shiloh last night!

First of all the required verbage:

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 have to admit here that we have been at crisis mode at our house since November with it being almost unbearable in the last month.  I say that to explain why I didn’t get January’s challenge completed and why I only did the cake this month, not the ice cream.  If I had done the ice cream it would have been the Mint Oreo Chocolate that I posted awhile ago.

Anyway.  This cake was easier than I thought it would be and was very chocolatey.  Dharm said that the chocolate would make the difference…and carry the flavor since the cake only has three ingredients.  I chose to use a combination of:

  • Lindt Dark Chocolate with Chili 7 oz
  • Ghiradelli Bittersweet Chocolate 3.5 oz
  • Semi Sweet 6 oz

I was happy with the combination, although next time I think I would either add some good chili or use all Lindt Dark Chocolate with Chili.

The cake itself was moist and creamy.  I added a ganache to the top because I love ganache and I wanted to.

If you are in need of an awesome dessert in a hurry then this one is it.

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.

The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef, thanks to them both for an awesome challenge!

images: (c) 2009 marye audet

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  • http://www.cococooks.blogspot.com courtney

    Nice Marye. The chili touch would be great. And the ganache just makes it all the more lush. Im sure the child enjoyed it!

  • Marye

    Thanks Courtney. Nope I made it during hte party but it was not the party cake!

  • http://engineerbaker.blogspot.com Caitlin

    Wow, that looks incredibly gooey! Beautiful job!

  • http://meganscookin.blogspot.com megan

    I agree about some chili in the chocolate. It would be so good! But then my family wouldn’t eat it and it would be all mine. Hey… Now there’s a plan!

  • Marye

    Thanks Caitlin!

    Megan…brilliant!

  • http://morethanburnttoast.blogspot.com Bellini Valli

    I love the ganache on the top Marye:D

  • http://cupcakemuffin.blogspot.com sara

    Yum, looks so delicious! Great idea to use a chili-flavored chocolate!

  • http://www.rosas-yummy-yums.blogspot.com Rosa

    Your cake looks beautifully moist and delicious! great job!

    cheers,

    Rosa

  • http://gingerbreadcrumbsandcompany.blogspot.com Cori. G

    I love the combination of chili and chocolate, but would never have thought to use it in a cake…what a great idea!!!! Next time I make a chocolate cake I’ll add a bit, maybe sprinkled on the ganache…oh yummy!

    Marye, I’ve been praying for you and God is never weirded out by anything we say.

  • http://audaxartifex.blogspot.com/ Audax Artifex

    What a gooey fantastic dessert you have created from just three ingredients! It looks so glossy and O so chocolate. You have done a great job I like how you did a combination of three chocolates I always add a pinch of chilli (or cayenne pepper) to my chocolate cakes and am always asked what is that something extra that my desserts have as compared to others. A great job on this challenge. Yours Audax. Thanks for the comments on my blog.

  • http://bumblebutton.blogspot.com Bumblebutton

    The ganache made it that much more special. Great job. And whatever your challenges, I’m pulling for you!

  • http://danamccauley.wordpress.com Dana McCauley

    Good for you for getting the post done! I’m so sorry to hear you are dealing with taxing personal stuff. I hope all is well and that you are back in full on Daring Baker mode very soon!

  • http://www.barbarabakes.blogspot.com/ Barbara

    I’m going to have to try the chili chocolate. Everyone seems to love it!

  • Marye

    Valli- yeah I like making ganache because, if nothng else, it looks great in the photos. ;)

    Sara- I really liked it. I want to make it again using some other unusual chocolate infusions.

    Rosa- thanks!

    Cori- again, I appreciate you so much!

    A.A.- I agree. I need to try the chili in more things. Usually I use the chipotle because I like the smokiness it adds.

    Bumble- thanks!

    Dana- I am keeping my fingers crossed that htis month I make the DB challenge EARLY. We’ll see.

    Barbara-yes, it is a great combo.

  • http://www.kevnkoi.blogspot.com Katrina

    Goodness. All these chocolate cakes I’m seeing look SO good!!! Yours is no exception. Love the added ganache topping.

  • http://wwwbunnysovencom.blogspot.com/ Bunny

    it looks so moist marye, i’m intrigued, I’ve never made a flourless cake before, it looks wonderful!

  • http://www.bitinggoodness.blogspot.com pixie Olivares

    such a smooth ganache top—it lends the cake the finish that makes it exquisite! I wanted to do chili too!

  • http://a2eatwrite.blogspot.com Jen of a2eatwrite

    This looks both beautiful and amazing, Marye. I hope crisis mode ends soon. I left you some linky love on Friday, btw.

  • http://deltakitchen.blogspot.com Andreas

    Well done.The ganache looks fabulous. And some chili to boot. :)

  • Marye

    Bunny- thanks!

    Pixie- Yes it made it almost too rich..but not quite.

    Jen -thanks!

    Andreas- thank you and thanks for stopping by.

  • http://MyKitchenInHalfCups.com MyKitchenInHalfCups

    Awesome dessert in a hurry doesn’t make sense does it? But it really does work like that!

  • Marye

    I know..amazing. This is a keeper for sure.

  • http://breadchick.blogspot.com Breadchick

    I’d say rushed or not that looks fantastic!

  • Marye

    Thanks!

  • http://dad-baker.blogspot.com Dharm

    Yay! Thanks for joining us on this one Marye! I’m glad you liked the cake and somehow I knew you would use chilli or something along those lines!! Great cake!

  • Marye

    Thanks Dharm. It was very good. I have some ideas for variation that I am going to try!

  • http://soccermomjane.blogspot.com jane of many trades

    dark chocolate, chili and ganache-what more does a girl need?

  • Marye Audet

    hmmm…Coffee? :D thanks for stopping by!