Belated Valentines Heart Cake

Belated Valentines .... From My Heart .... To Yours

This months Daring Bakers Challenge could not have been more appropriate. A decadent and melt in the mouth cake .... a trip down Chocolate Heaven .... heart shaped no less .... Yes it is the incredible Flourless Chocolate Cake.

I had read about the cake several times but had never baked or tasted one so was really excited to try it. Unfortunately I could not prepare it in time for Valentines day. But Better Late Than Never deserves more credit than I had given it. I tried the cake .... made it in a special heart shaped pan and loved every bit of it. I did not get a chance to try to make the ice cream. I like my cake to be slightly on the bitter side so I used 12 oz of semisweet and 4 oz of special dark chocolate. I initially served the cake with some whipped cream but then realized that it really needed the ice cream to make it sweeter for my hubby (he is less of a dark chocolate fan than I am). The next set of servings were plated out with some delicious storebought Vanilla Ice Cream with mini chocolate sprinkes and seconds were served and devoured very shortly. This recipe is a keeper. I'll definitely make it again! Thank You Dharm and Wendy for a great great challenge.

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.

Chocolate Valentino

Preparation Time : 20 minutes

✅ INGREDIENTS

• 12 ounces of semisweet chocolate + 4 ounces of Hersheys Special Dark Chocolate, roughly chopped
• ½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
• 5 large eggs separated

✅ INSTRUCTIONS

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.

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About Wanni Arachchige Udara Madusanka Perera

Hey, I'm Perera! I will try to give you technology reviews(mobile,gadgets,smart watch & other technology things), Automobiles, News and entertainment for built up your knowledge.