Sweet Tooth Recipe: August 2011

According the blog I Shot the Chef,   this flourless chocolate cake turned out so light and yet so flavorful at the same time. Give it a try this weekend and make leave us a comment on how it turned out!  As always please remember to brush and floss after indulging in any sweet treat.

Chocolate Valentino Recipe

Ingredients:

16 ounces (1 pound) 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 (6? X 8? or close to that) or ramekins lined with a buttered parchment paper circle.

3. Separate the egg yolks from the egg whites and put into two medium bowls.  Whip the egg whites in a medium grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).  With the same beater beat the egg yolks together.

4. Add the egg yolks to the cooled chocolate.  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.

5. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C.  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.

6. Cool cake on a rack for 10 minutes then unmold.

Makes 6-8 servings

Would you make this Flourless Chocolate Cake?

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