चर्चे चौके के Charche Chauke Ke

Hey! Join in the Kitchen Gossip!!

Daring Baker’s February Challenge : Chocolate Valentino cake

Posted by vivnidhi on February 28, 2009

Feb_44

Chocolate Valentino Cake

Here is a flourless cake that is a breeze to make. Surprise Surprise! this month’s Daring Bakers’ Challenge was the easiest I have seen. Ready in 45 minutes total. This is one cake anyone can make ……..easy and sinfully rich and delicious. Just pair it with an ice cream, and you are done. Yes, this definitely needs some ice cream or whipped cream to cut some of the richness of the cake. My cake did not sink in the middle at all because I was careful while beating the eggs.

It was my first time making Ice cream, I have been to lazy to make ice cream at home before. Since the husband loved it, I now have reason to try some more this summer. I made it without any ice cream maker. I would make a lot of ice creams in India in my summer vacations. I wanted to try one of my old recipes but decided to just try David Lebovitz’s plain vanilla ice cream made with vanilla extract. I made a cherry caramel sauce to pair with the cake and ice cream. Result: This cake’s a fabulous dessert!

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.

February’s challenge is a Flourless Chocolate Cake, Chocolate Valentino, inspired by Malaysia’s “most flamboyant food ambassador”, Chef Wan. Recipe comes from Sweet Treats by Chef Wan.

Serve with – The original recipe calls for the cake to be served with whipping cream.  BUT we decided to make this more of a challenge and ask you to make your own Ice Cream – a first for the DBrs. You can choose any flavor you want and any recipe although we provided two vanilla ice cream recipes. But we are giving you a little freedom here and will allow whipped cream as a topping as well or of course non-dairy whip. Be as creative as you want with your topping. Any fruit puree or sauce would be lovely with this cake.
- Use your favorite chocolate – the finished cake will taste exactly like the chocolate you use. Be creative with your chocolate, if you like a sweeter cake use milk chocolate or a combination of the semisweet and milk chocolate. If you like bittersweet chocolate use that and add sweetness by mixing the semi sweet with bittersweet. If you are daring, try white chocolate. (Dharm used all bittersweet and Wendy used a half bitter/half semi sweet chocolate).
- A higher cocoa percentage increases the bitterness of the chocolate.
-Equipment – it is optional to use a heart shaped pan. For a real Valentino, bake it in a heart shaped pan or cut it out into a heart shape. You may use any shape pan that gives you an area of 50” – 6×8 or 7×7.  An 8” spring form pan works with great results as do smaller pans or ramekins.
-An instant read thermometer highly recommended.
Note on recipeThe recipe consists of 3 simple ingredients and how you interpret them is part of the challenge.

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.

Feb_39Feb_38

Microwave melted Chocolate & 8″ spring form pan

Feb_40

Ready for the oven

I used all semisweet chocolate and that was absolutely right for us. We couldn’t have liked it a bit more bitter than that. Milk chocolate would be good too cause the chocolate taste gets a little more intense in the cake.

David Lebovitz link for making ice cream if you do not have an ice cream freezer.
Links to helpful tips:
Folding video demonstration.
Egg Whipping video demonstration.

I used David Lebovitz’ vanilla ice cream recipe.

For the cherry caramel sauce, I heated up a cup of cherries with 1/2 a tsp. of sugar till they got tender. Then they went in a blender and pureed. I mixed it up with caramel sauce made from the earlier daring baker challenge and Voila…..Cherry Caramel sauce is ready.

Feb_37 Feb_74

Pitted fresh cherries and the making of cherry caramel sauce

Finally……

Feb_78

My chocolate cake sunflower with Tuiles

This is a cake that everyone (who is a fan of chocolate) should definitely try.

Expenditure:

Chocolate 1 lb ………$ 5.00 ………from Kroger……none left

Heavy cream 1 pint….$ 3.25……….from Kroger……none left

————————————————————————–

Total………………..$ 8.25

 

About these ads

12 Responses to “Daring Baker’s February Challenge : Chocolate Valentino cake”

  1. Rebecca said

    Your cake looks great. Good job with the challenge!

  2. cookiedoc said

    Great job! Thought those looked like tuilles!
    Yup, they do Cookiedoc, I am not done with tuiles yet :-) Thanks for visiting!

  3. [...] Daring Baker’s February Challenge : Chocolate Valentino cake [...]

  4. Pretty, pretty presentation of the cake! Wonderful job!
    Thank you very much Lisa. I adore your work too and the fact that you can take time out for so many of us!!

  5. Arlene said

    Love the way you incorporated the tuiles in your presentation.
    Yeah I am just in love with tuiles! Can’t get over them, ha ha ha ha Thanks for visiting Arlene

  6. Medhaa said

    love the sunflower presentation. great work.
    Thank you Medha, it was pure play! We have survived yet another challenge:-))

  7. Dragon said

    Great job on this month’s challenge!
    Thanks Dragon!

  8. JennyBakes said

    Ha, it is like combining two challenges into one!
    Yup and it was fun!! :-) Thanks for visiting!

  9. Dayna said

    Looks delicious! Great job.
    Thank you Dayna. Thanks for visiting !

  10. asti said

    Just couldn’t get enough of the tuiles eh? Love how you present it as a flower.. Lovely. Fantastic job on this month’s challenge =)
    You bet, I can’t get enough of tuiles! They are so good and mine keep crisp for quite a long time when made really thin so I am all pleased using them on all sorts of desserts :-) . Thanks a lot for taking time out and visiting!

  11. Wow, love your photos, so beautiful. I also like how you’ve put in the expenditure, I found this challenge a touch on the expensive side :)
    Thanks a lot Lesley! I think I am making a conscious effort at keeping the costs low :-)

  12. Laurel said

    Amazing! I want a bite! Nice work carrying over skills from last month’s challenge too…

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
Follow

Get every new post delivered to your Inbox.

Join 41 other followers

%d bloggers like this: