Chocolate Valentino

This months Daring Bakers Challenge is Flourless  Chocolate Cake…. and ice cream.

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 missed January’s challenge deadline, so I was intent on getting this one on time and I barely made it.
The cake was amazingly easy. I baked it in a springform pan and then cut big hearts out with a cookie cutter.

The original recipe uses whipped topping instead of ice cream which was optional for people who wanted more complex challenge. Since I didn’t have enough time to make ice cream I just settle with delicious vanilla whipped topping.


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.

Homemade Whipped Cream

1/2 pt. whipping cream
3 tbsp. sugar
1 tsp. vanilla

Whip cream with mixer. Be careful not to overbeat or else will get too thick like butter. When it begins to thicken, add sugar and vanilla; stir. Refrigerate.

Happy Valentines Day To All Daring Baker’s.


12 thoughts on “Chocolate Valentino

  1. How come you make all this awesome stuff when I’m not there?! >.<
    cok guzel cikmis
    romantik annem benim :)) ❤

  2. Ay sonlarinda gelirsen afiyetle yersin annecigim. ( Amerikada olmanin zararlarindan birtanesi annenin yummy yemeklerinden uzak kalman.)I have been lazy lately. Sen gittikten sonra hicbirsey yazmadim. I think I got the BLUES:(

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