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Chocolate Valentino

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February 28th, 2009 · Print Print

Flourless Chocolate Cake from Sugarlaws

There is nothing like a flourless chocolate cake.  

They are, quite literally, the easiest dessert to make in the wold.  This recipe has three ingredients (ok, I snuck in about a half cup of extra sugar, so four ingredients) and comes together in about 10 minutes.  It looks mouth-watering, tasted incredibly indulgent, and would make a great Valentine’s Day dessert, a little late.  But if any of you have an anniversary or birthday coming up, this is the cake for you.

Like my last flourless chocolate cake, it was mushy and delicious straight out of the oven, but needed to cool for a bit before it set.  I sliced mine a little too soon, as you can see from the photo above, and it was still gooey in the center.

But, um, who on earth is going to complain about that?

I’m sad to say that we devoured this cake before I got around to making ice cream, so I don’t have a picture of both together.  But I’m sure the chocolate-peppermint combo would have been amazing!  All in all, this was a total success.  Yum!

Flourless Chocolate Cake from Sugarlaws

Chocolate Valentino

Daring Bakers – February 2009
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.

INGREDIENTS
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

DIRECTIONS
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.
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.

Flourless Chocolate Cake from Sugarlaws


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Tags: desserts · food



56 responses so far ↓

  • 1 Patsyk // Feb 28, 2009 at 9:59 am

    Wow!  That’s an impressive chocolate cake… I’m all about the gooey insides!

  • 2 Namratha // Feb 28, 2009 at 10:39 am

    That’s a perfect chocolate cake, loved it! well done! :)

  • 3 Elle // Feb 28, 2009 at 10:45 am

    Love the gooey interior, but once it cooled, it looks great, too. Even plain this cake is awesome, isn’t it?

  • 4 Maria // Feb 28, 2009 at 10:46 am

    Nice job on the cake!! It looks super duper good!

  • 5 Erin // Feb 28, 2009 at 11:02 am

    What a lovely cake!  I love the gooey center.

  • 6 Linsey // Feb 28, 2009 at 11:10 am

    Oh, your cake looks ooey gooey fabulous. Nice job on the challenge!

  • 7 Jude // Feb 28, 2009 at 11:24 am

    I certainly wouldn’t complain about a gooey certain. Looks perfect to me :)

  • 8 Caitlin // Feb 28, 2009 at 11:57 am

    While I’m not a fan of the chocolate-mint combo, I’m sure it would have been wonderful.  And gooey isn’t a bad thing – that cake looks to-die-for!

  • 9 Lisa // Feb 28, 2009 at 12:07 pm

    Oh! It looks puddingy-lovely!
    Well done.

  • 10 Lisa // Feb 28, 2009 at 12:08 pm

    That is a text book example of how this cake is supposed to turh out.  Beautiful interior shots – mouth watering to say the least!  Well done!

  • 11 MyKitchenInHalfCups // Feb 28, 2009 at 12:21 pm

    Oh, chocolate and peppermint!  Count me in.
    Can’t believe you would add sugar to this – way over the top.

  • 12 Esi // Feb 28, 2009 at 1:11 pm

    This is what I wanted my cake to look like.  You can just tell how rich and delicious it is from that first pic.

  • 13 Elyse // Feb 28, 2009 at 1:26 pm

    No complaints about a bit of goo!  I’m sure that peppermint icecream was fabulous, but I’m with you: who could resist eating that fabulous chocolate cake as soon as it came from the oven?!  Looks delicious!

  • 14 Claire // Feb 28, 2009 at 2:51 pm

    I love a bit of underbaking!  Looks like it firmed up a bit after sitting for a while.  Great job!

  • 15 clumbsycookie // Feb 28, 2009 at 3:10 pm

    Shame you didn’t get to taste it with the ice cream, I’m sure it would have been perfect!

  • 16 maris // Feb 28, 2009 at 6:27 pm

    I would never have been able to resist cutting this until it cooled either!

  • 17 The Boastful Baker » Blog Archive » And now for something completely different. // Feb 28, 2009 at 7:32 pm

    [...] out of the oven and cooling on the counter: Chocolate Valentino – I did add a little espresso powder and hazelnut liqueur to my [...]

  • 18 Pearl // Mar 1, 2009 at 1:40 am

    What would be the texture of such a flourless cake?

  • 19 Nirvana // Mar 1, 2009 at 2:17 am

    Looks sooooo yummy — I love flourless chocolate cake :)

  • 20 VeggieGirl // Mar 1, 2009 at 5:01 am

    So dense, decadent, and divine – perfect :-)

  • 21 Mary // Mar 1, 2009 at 6:00 am

    Oh my! Your cake looks delicious!

  • 22 Jillian // Mar 1, 2009 at 10:32 am

    Your cake looks so fudgey! Great job!

  • 23 Kim // Mar 1, 2009 at 3:13 pm

    As I am still on my jam making bandwagon (the latest is Seville Orange marmalade) I however was thinking that a flourless chocolate cake would do so well with my raspberry jam on top.  Thanks for the info in steps 9 & 10.

  • 24 Whitney Lichty // Mar 2, 2009 at 6:52 am

    Looks pretty heavenly to me!

  • 25 Aparna // Mar 2, 2009 at 7:31 am

    Looks delicious, as anything chocolate should.:)
    I had a feeling the cake would disappear fast so I started with making the ice-cream!

  • 26 JennyBakes // Mar 2, 2009 at 9:28 am

    I think if I made this again, I would slip in a bit of sugar too.  Nice job here.

  • 27 The Duo Dishes // Mar 2, 2009 at 2:30 pm

    So far you win with the best looking cake we’ve seen today.  Oh my!

  • 28 Paula // Mar 3, 2009 at 5:24 am

    I love the googy center! I wish that mine would have been a bit more like that in the center! Nice job on this challenge:)

  • 29 Teri // Mar 3, 2009 at 11:35 am

    This looks so good!  I would love to make this and I can’t have flour so this is perfect! Just one question…what size pan do you use?  I may have overlooked it in your recipe.

  • 30 Christie @ Fig & Cherry // Mar 3, 2009 at 3:59 pm

    Yum! Beautiful photos Katy :)

  • 31 Julie // Mar 5, 2009 at 6:34 pm

    Great recipe!!! And great site, love it!

  • 32 judy // Mar 5, 2009 at 8:19 pm

    Love to make this but you never said what size pan to use…..?

  • 33 Recipes Post // Mar 7, 2009 at 8:14 am

    Hey. really nice indeed.

  • 34 L*Joy // Mar 9, 2009 at 7:14 am

    simple indeed! I love recipes that showcase the ingredients without complicating things.

    your cake looks delicious.

  • 35 Ann // Mar 15, 2009 at 3:54 pm

    My grandmother taught my mother, and she taught me, to keep whipped egg whites from drying out add a tsp of water and or 1/4 tsp creme of tarter. This works well and takes the guess work out.

  • 36 Carrie -Ireland // Apr 14, 2009 at 1:12 am

    semi – sweet chocolate is something that is difficult to get here is a good quality dark chocolate a good substitute ? though it may make it an quite expensive

  • 37 Bunnie // Apr 14, 2009 at 6:55 pm

    I’ve got to say.. I followed this recipe to a T.  It’s by far the most disgusting cake I’ve ever made.
    I’m not saying it’s impossible that I didn’t mess something up..
    But I read over the instructions pretty much a million times…
    The pictures look marvelous… It sounded so good..
    But mine didn’t look the same..
    It was more bitter than.. sweet
    (I used semi sweet chocolate.. I even added the extra sugar..)
    I’m a chocoholic.. and I only had a few bites of what I made before I got extremely sick to my stomach.  Not enjoyable at all..
    Are you sure this is how you made your cake?

  • 38 Christy // Apr 15, 2009 at 6:38 am

    i made this last night for my dads birthday. he really, really enjoyed it and even my mother, who is NOT a chocolate fan said it was superb. i found it was better this morning, after it sat in the fridge all night. i think i might have baked it too long, even though it was in the oven a little less than the 25 minutes. next time ill bake less time and maybe add some sugar to the chocolate;) thanks alot!!

  • 39 Horacio // Apr 19, 2009 at 7:09 am

    25 min, too much time… It came out black in the outside, I will peel it and then tell you the results.

  • 40 Horacio // Apr 19, 2009 at 9:36 am

    I finally tasted and it is great!!!! burned as it came out, it had the best opinions of my family!!!!

  • 41 Dot // May 11, 2009 at 5:00 am

    What size cake tin did you use for this?  Thanks

  • 42 UK Foodie // May 29, 2009 at 3:29 am

    That cake looks so gooey and delicious, will give the recipe a try soon! Thanks for sharing :-)

  • 43 Command+D: Recipe Whore » // Jul 23, 2009 at 7:46 pm

    [...] You like chocolate?  Good, so does the [...]

  • 44 Friday Foodie Finds: the Brownie Edition » Have Fork, Will Eat // Apr 9, 2010 at 4:59 am

    [...] Chocolate Valentino from Sugarlaws is actually a flourless chocolate cake…but isn’t that just a really fudgy brownie? [...]

  • 45 grace // Jul 8, 2010 at 7:04 am

    This looks AMAZING.

  • 46 Simcard // Sep 14, 2010 at 1:08 am

    IT’S A FAB JOB!!
    NO COMPLAINTS NO DEMANDS IT’S ABSOLUTELY LOOKING DELICIOUS!! REALLY THE BEST IVE EVER SEEN SUPERB N A AWESOME JOB FOR THIS I WANNA GIVE U A 2000 THOUSAND THUMBS UP!!
    REALLY THE BEST!!

  • 47 c // Jan 26, 2011 at 10:35 am

    This looks delicious!  Just give me a fork and cold glass of milk and I am set!!

  • 48 Michele // Jun 6, 2011 at 6:35 pm

    This sounds like a fabulous dessert…and for a chocoholic like me..irresistible…but I need to know what size pan you used…that makes a big difference in how long to bake the cake..etc.  Thank you.

  • 49 katy // Jun 6, 2011 at 9:56 pm

    I used an 8-inch springform pan!

  • 50 Rachel // Feb 14, 2012 at 4:02 pm

    I’m so excited to try this! Quick questions though: You said you added some sugar? When did you put that in?

  • 51 Katy // Feb 14, 2012 at 7:28 pm

    Add it to the melted chocolate!

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  • 54 shea // Sep 28, 2012 at 3:04 pm

    this looks absolutely scrumptious! i am definitely gonna try this recipe.  i miss brownies and chocolate cake so much (since i have a gluten allergy). but this may just be a comeback for me: THANK YOU! :)

  • 55 shea // Sep 28, 2012 at 3:04 pm

    this looks absolutely scrumptious! i am definitely gonna try this recipe.  i miss brownies and chocolate cake so much (since i have a gluten allergy). but this may just be a comeback for me: THANK YOU! :)

  • 56 10 Cakes You Must Eat Before You Die | FussType // Aug 5, 2014 at 4:23 am

    […] Get the recipe here: http://www.sugarlaws.com/chocolate-valentino  […]

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