This cake recipe is yummy, easy to make, and best of all requires only three ingredients!!!!
Chocolate Valentino
Preparation Time: 20 minutes
Bake Time: 25-40 minutes
Bake Time: 25-40 minutes
Pan Needed: 6-8" Springform pan
Serves 8
Ingredients:
16 ounces (1 pound) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons 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. (Note: the water should never boil when you do this, or the pan becomes too hot to hold while you stir. Just bring it to a nice simmer.)
2. While your chocolate butter mixture is cooling, butter your springform 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 bowls. (Note: I always pop my bowl and mixer beaters into the freezer for a few minutes before I add egg whites.)
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.
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F.
9. Bake 25-40 minutes until an instant read thermometer reads 140F. 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 look wet.
10. Cool cake on a rack for 10 minutes then unmold.
11. Allow the cake to cool another 20 minutes or so before you cut into it. Otherwise you'll be dishing up what looks like a Molten Lava Cake (unless a flowing chocolate center rocks your boat!).
12. Serve with fresh whipped cream, ice cream, or decorative items of your choice.
Ingredients:
16 ounces (1 pound) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons 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. (Note: the water should never boil when you do this, or the pan becomes too hot to hold while you stir. Just bring it to a nice simmer.)
2. While your chocolate butter mixture is cooling, butter your springform 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 bowls. (Note: I always pop my bowl and mixer beaters into the freezer for a few minutes before I add egg whites.)
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.
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F.
9. Bake 25-40 minutes until an instant read thermometer reads 140F. 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 look wet.
10. Cool cake on a rack for 10 minutes then unmold.
11. Allow the cake to cool another 20 minutes or so before you cut into it. Otherwise you'll be dishing up what looks like a Molten Lava Cake (unless a flowing chocolate center rocks your boat!).
12. Serve with fresh whipped cream, ice cream, or decorative items of your choice.
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6 comments:
Wow, colors outside of red and pink to decorate the cake! Are those sprinkles? It looks adorable, delicious and fun!
yum!
Pretty plate! Great job on the cake.
Great job!
I love your last melting chocolate picture! Your cake is adorable! Cute sprinkles.
Thanks, everyone. I'm battling viral bronchitis at the moment, so excuse my tardy responses.
Yes, I topped the cake off with little fish sprinkles. They were all I could find on hand -- though my preference would have been edible flowers. I just didn't have time to get to the grocery before my guests arrived!
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