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.
Wow, colors outside of red and pink to decorate the cake! Are those sprinkles? It looks adorable, delicious and fun!
ReplyDeleteyum!
ReplyDeletePretty plate! Great job on the cake.
ReplyDeleteGreat job!
ReplyDeleteI love your last melting chocolate picture! Your cake is adorable! Cute sprinkles.
ReplyDeleteThanks, everyone. I'm battling viral bronchitis at the moment, so excuse my tardy responses.
ReplyDeleteYes, 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!