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