Belated Valentines .... From My Heart .... To Yours
This months Daring Bakers Challenge could not have been more appropriate. A decadent and melt in the mouth cake .... a trip down Chocolate Heaven .... heart shaped no less .... Yes it is the incredible Flourless Chocolate Cake.
I had read about the cake several times but had never baked or tasted one so was really excited to try it. Unfortunately I could not prepare it in time for Valentines day. But Better Late Than Never deserves more credit than I had given it. I tried the cake .... made it in a special heart shaped pan and loved every bit of it. I did not get a chance to try to make the ice cream. I like my cake to be slightly on the bitter side so I used 12 oz of semisweet and 4 oz of special dark chocolate. I initially served the cake with some whipped cream but then realized that it really needed the ice cream to make it sweeter for my hubby (he is less of a dark chocolate fan than I am). The next set of servings were plated out with some delicious storebought Vanilla Ice Cream with mini chocolate sprinkes and seconds were served and devoured very shortly. This recipe is a keeper. I'll definitely make it again! Thank You Dharm and Wendy for a great great challenge.
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.
Chocolate Valentino
Preparation Time : 20 minutes
✅ INGREDIENTS
- 12 ounces of semisweet chocolate + 4 ounces of Hersheys Special Dark Chocolate, roughly chopped
- ½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
- 5 large eggs separated
✅ INSTRUCTIONS
- 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.
- While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
- Separate the egg yolks from the egg whites and put into two medium/large bowls.
- 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).
- With the same beater beat the egg yolks together.
- Add the egg yolks to the cooled chocolate.
- 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}
- Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
- 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.
- Cool cake on a rack for 10 minutes then unmold.
👇👇👇 Our android app(Click Image) 👇👇👇
0 comments:
Post a Comment