Sunday, March 1, 2009

Daring Bakers February: Chocolate Valentino

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.

This challenge was a little difficult time-wise for me. I was in Salt Lake taking care of my mom while she was getting her knee replaced. The first Chocolate Valentino I made was eaten before I had a chance to take a picture of it and this one (the second) was taken 20 minutes or so before I had to leave for the airport to go back home. I think it's a good sign that it was eaten though. There wasn't a crumb left! I used white chocolate in mine, but dark, milk, or semi-sweet can be used as well. The recipe is listed below.

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 or 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.


Steve, Brie, Carson, & Landon said...

Look at you, Brooke! That's so great. How's the new place? We should get together soon, it's been too long.

Melissapher said...

That looks gorgeous! I normally LOVE dark chocolate, but I think for this recipe white or milk chocolate would've been more ideal.

I'm totally opting out of March's challenge. OH goodness.