Saturday, February 28, 2009

February Daring Baker's Challenge: Flourless Chocolate Cake

Sorry kids but we spent all day tearing out our bathroom and I am exhausted. So down to business...this was a flop for me. I made it twice and while it tasted awesome, the middle didn't come out quite like I wanted it to. I blame everything on the pan I used (it was a little too big). Anyways, I made this with whipped cream and a raspberry sauce...divine.
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.

Raspberry Sauce
Borrowed from Domino Magazine
1 pint raspberries
½ cup plus 1 tbsp. sugar

Combine half the raspberries, ½ cup sugar and 1 tablespoon water in a small saucepan. Stir over medium heat until the sugar dissolves and the mixture comes to a boil, about 5 minutes. Turn off heat and add remaining raspberries. Stir to combine and transfer to a bowl to cool.

Whipped Cream
1 cup heavy whipped cream
1 Tbsp. sugar
1 tsp. vanilla

Combine all ingredients and whip it, whip it good.

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.

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