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

Post from: Baking Delights

First of all…I have to admit that I dropped the camera.  Now when I want to take a picture I have to hold the thing closed with a finger while trying to get the shot without shaking.  Easier said than done… Hopefully I can either get that fixed or get a new camera soon.

Anyway, I was amazed.  Chocolate lava cakes look so complex but they are so amazingly easy!  If you have not tried them..this is seriously a dessert that you can have on the table in under 30 minutes and people will think you are incredible.

Which of course, you are.

I used a couple of recipes to create this one.. epicurious has a few.  SOme have alot of butter…some have alot of chooclate..I wanted rich chocolate flavor as well as melt in your mouth butteriness.  So I used butter and chocolate..and cocoa powder. And this is what I cane up with.  Do not over cook them…and remember they will continue to cook when they come out of the oven.

I used muffin tins lined with greased silicone cups.  It made 11.  I think if you use custard cups then you can figure on 6 and add 5 minutes to the cook time.

Chocolate Lava Cakes

1/2 cup unsalted butter

8 ozs bittersweet chooclate chopped

1/2 cup sugar

3 eggs

3 egg yolks

3/4 cup flour

1/4 cup cocoa

Preheat oven to 425 F.

Mix the butter and chocolate and melt together until smooth in the microwave.  Let come to room temperature.

Beat the eggs until thick and lemon colored.  Add sugar a little at a time beating well.

Stir in melted chocolate.

Mix the flour and cocoa and fold in.

Spoon into greased custard cups or muffin tins.  For muffin tins bake for 10 minutes (custard cups 15 minutes) or until set.  Turn out immediately and eat while warm.

These are very, very rich and chocolatey. I added whipped cream and chocolate sauce.

Is that all there is?

Yep. It is that easy!

image:marye audet

Post from: Baking Delights