DARING BAKER'S - Chocolate Valentino

Finally I made it. With so much going on around me I baked my way through the Daring baker's challenge.

I did not manage to make the ice cream so I used store bought ice cream. I went ahead making the Flour less Chocolate cake.

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.

Here is the recipe

Chocolate Valentino

preparation Time: 20 minutes.

You will need

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

You have to

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.

I think I used a bigger cake tin, so my cake did not rise a lot. So I cut it into rounds, using a cookie cutter.

Topped it with vanilla pecan ice cream (store bought off course).

Drizzled it with chocolate sauce and added some dried cranberries.

My husband and I just shared one serving and and might indulge in an other one, soon after I am done updating this.
So till the next daring baker's challenge here is happy baking to all.

Hopefully I will be the first to post in the next challenge.

Enjoy.