There is nothing like a flourless chocolate cake. Â
They are, quite literally, the easiest dessert to make in the wold. Â 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. Â It looks mouth-watering, tasted incredibly indulgent, and would make a great Valentine’s Day dessert, a little late. Â 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. Â 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. Â But I’m sure the chocolate-peppermint combo would have been amazing! Â All in all, this was a total success. Â Yum!
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.
16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
Â½ 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.
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 â€“ 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.