For the love of chocolate! Daring Bakers Feb ’09

What better way to spread the love than a chocolate cake that tastes like pure chocolate.
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.

Many thanks to our kind co-hosts for choosing such a delicious treat, and a naturally GF recipe, too!

January and Feb were busy and crazy months with WAY too many bouts of the stomach flu, and I wasn’t interested or able to do much baking. But Valentine’s day was the first day that I got the opportunity to get back in the kitchen, and I really wanted my husband to have a special treat. It was the perfect choice! Rather than a big cake, I made a bunch of little 4″ cakes, and they were as cute as can be. I used mostly bittersweet chocolate, with just a few ounces of milk to add some sweetness to the mix. Regretfully, I was not able to do the ice cream portion of the challenge, but instead made a hazelnut frosting and little chocolate hearts to decorate.

DH thought it was yummy, rich, decadent, and delicious. And, of course, with such an easy recipe, I’m sure we’ll be making it again!

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.

Please do check out the beautiful masterpieces of my fellow Daring Baker brigade. I’m always amazed at the artistic photos!