Daring Bakers- Flourless Chocolate Cake

Imagine a chocolate cake that's rich, fluffy, and dark as all get-out. Then put a dollop of tart-sweet strawberries in the middle... yum! Every month, food bloggers around the world participate in the Daring Bakers challenges, which motivate us to make ever-more complicated and delectable dishes; this February we made Flourless Chocolate Cakes.

The challenge wasn't too hard because I didn't make the ice cream that should have gone with the cake. Long ago, my mother asked me whether or not she should save the old ice cream maker, and I said, "No! I am never going to make ice cream." Now I don't really regret that decision... but I do hold it forth as an excuse. I have to set limits on my cooking somewhere, and Ice Cream is where I draw the line. Your line might be different, say, at Pickling or Canning or Bread Baking. You may have no lines, and spend all your time in the kitchen.

But the cake itself was fabulous! The first round turned out the best because I used bitter and semi sweet chocolate. The second round was missing a bit of sugar. I will certainly keep this cake in my repertoire due to its simplicity and versatility. I halved the recipe, by the way, and used ramekins instead of a heart mold.

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.


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.

Thanks to Husna, Noah, Andy, and my parents for sharing this tasty dish!