Daring Bakers – Flourless Chocolate Cake, Chocolate Valentino

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.


30 Gedanken zu „Daring Bakers – Flourless Chocolate Cake, Chocolate Valentino

  1. I have a mini loaf pan that I have yet to use, and I was thinking of making the cake into mini loaves like yours. However, I scrapped that idea and kept it simple. After seeing yours, it makes me want to try it that way again. Great jpb – lovely!

  2. Hola Zorra:
    Qué rico y qué bien te ha quedado el desafío de este mes de Daring Bakers. Está delicioso, yo también lo he hecho y me ha gustado participar. Ya piendo en qué poner para tu evento de Food & Glas. Besos mil y gracias. Cuando se hayan pasado una serie de situaciones que ahora tengo complicadas me encantaría ser la anfitriona del Hemc. Pero ya te diré. Ahora no me es posible. Ya me dirás tú algo sobre lo que hay que hacer. De nuevo gracias y besos

  3. So sweet in those mini pans and with such great chocolate, no wonder you didn’t need adornments. Nice idea to use the nibby chocolate for texture and crunch.

  4. I really like the look on those baby chocolate cakes. Baking it in individual mold like this is always make the cake look more beautiful.
    Cheers,
    Elra

  5. What a cake I just loved it also alone only the chocolate and butter and the air of the eggs – you only taste chocolate texture when you eat this cake. Great job on this challenge. Thanks for the comments on my blog, yours from Australia Audax

  6. Wow, dein Kuchen sieht lecker aus.
    Leider bin ich erst auf die Idee gekommen, noch irgendetwas knackiges/crunchiges in den Teig zu geben, als er schon ihm Rohr war ;)

  7. I do like the miniloaves! Though I would have been tempted to eat an entire one on my own…the slices are much more sensible.

    Great job!

  8. No word for it! CHOCOLATE TEMPTATION!!!!!!!!!!!!!!!
    Bellissima e buonissima!
    Your pics always delight me, I try to learn but with very modest results…
    Have a nice Sunday!

  9. Te han quedado monísimos en esos moldecitos. ¡Yo quiero! Y no me puedo ni imaginar lo chocolatísimos que debían saber con ese cacao al 70%… Mmmmm. buenísimo.

  10. Nicely done Zora!! Your cakes look lovely and I have to agree that the cake is delicious on its own! Thanks for joining us this month on the challenge!

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