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.

Daring Bakers - Flourless Chocolate Cake, Chocolate Valentino

Personally I think this decadent cake doesn’t need to be served with whipping cream or ice cream. I tried both, first I served it with crème fraîche and then I tried with Dulce de Leche ice cream. I have to say served pure I like it the most.

Wendy and Dharm asked us to be creative with the chocolate, so I used a “normal” bittersweet chocolate and one with roasted cacao nibs.

Daring Bakers - Flourless Chocolate Cake, Chocolate Valentino - chocolate

The nibs gave a crunchy crumb to the cake, I loved it.

I made just half of the recipe (I try to loose some weight) and baked the dough in my cute mini loaves pan.

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Chocolate Valentino
makes 3 mini cakes

100 g of bittersweet chocolate 72 % with roasted cacao nibs, roughly chopped
125 g of bittersweet chocolate 74 %, roughly chopped
60 g of unsalted butter
3 medium eggs separated

Preparation Time: 20 minutes

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.

Daring Bakers - Flourless Chocolate Cake, Chocolate Valentino - melting chocolate

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

Daring Bakers - Flourless Chocolate Cake, Chocolate Valentino - Dough

9. Bake for 15-17 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.

Daring Bakers - Flourless Chocolate Cake, Chocolate Valentino - fresh from the oven

10. Cool cake on a rack for 10 minutes then unmold.

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Don’t forget to visit the blogs of my fellow Daring Bakers.

Daring Bakers

November 2007 Challenge – Tender Potatoe Bread
December 2007 Challenge – Yule Log
January 2008 Challenge – Lemon Meringue Pie
February 2008 Challenge – French Bread
March 2008 Challenge – Perfect Party Cake
April 2008 Challenge – Cheesecake Pops
May 2008 Challenge – Opéra Cake
June 2008 Challenge – Danish Braid
July 2008 Challenge – Filbert Gateau
August 2008 Challenge – Chocolate Eclairs
September 2008 Challenge – Lavash Crackers
October 2008 Challenge – Pizza
November 2008 Challenge – Caramel Cake with Caramelized Butter Frosting
January 2009 Challenge – Tuiles

More entries and recipes in English.