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.

Personally I think this decadent cake doesn't need to be served with whipping cream or ice cream. I tried both, first I served it with crème fraîche and then I tried with Dulce de Leche ice cream. I have to say served pure I like it the most.

Wendy and Dharm asked us to be creative with the chocolate, so I used a "normal" bittersweet chocolate and one with roasted cacao nibs.

The nibs gave a crunchy crumb to the cake, I loved it.

I made just half of the recipe (I try to loose some weight) and baked the dough in my cute mini loaves pan.

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Chocolate Valentino
makes 3 mini cakes

100 g of bittersweet chocolate 72 % with roasted cacao nibs, roughly chopped
125 g of bittersweet chocolate 74 %, roughly chopped
60 g of unsalted butter
3 medium eggs separated

Preparation Time: 20 minutes

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 15-17 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.

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Don't forget to visit the blogs of my fellow Daring Bakers.

daring bakers

November 2007 Challenge - Tender Potatoe Bread
December 2007 Challenge - Yule Log
January 2008 Challenge - Lemon Meringue Pie
February 2008 Challenge - French Bread
March 2008 Challenge - Perfect Party Cake
April 2008 Challenge - Cheesecake Pops
May 2008 Challenge - Opéra Cake
June 2008 Challenge - Danish Braid
July 2008 Challenge - Filbert Gateau
August 2008 Challenge - Chocolate Eclairs
September 2008 Challenge - Lavash Crackers
October 2008 Challenge - Pizza
November 2008 Challenge - Caramel Cake with Caramelized Butter Frosting
January 2009 Challenge - Tuiles

More entries and recipes in English.

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