First time baking flourless chocolate cake, and I paired it with a Ginger-Honey ice cream [adapted from The Kitchen Sink's recipe], made by hand =)
Frankly speaking, while the cake wasn't bad, I still prefer flour (?) cakes. The usual chocolate cakes have a more robust feel and taste to it that a flourless cake lacks. Also, they achieve greater heights and is fluffy-er, which I love.
While most daring bakers seem to think that the cake is rich and dense, I found the cake to be more delicate than a usual chocolate cake. Very very dark, yes, thanks to my 70% dark chocolate, but also delicate and light on the palatte, so much so that the ginger ice cream over-whelmed the taste of the cake.
I also over-whipped the eggwhites, which resulted in a too-dry cake. However, it kinda moistened up the next day, which is surprising, in a good way.
I don't think this cake needs anything more than a heap spoonful of good old fashion fruit preserve =) Thanks to Dharm and Wendy for a wonderful 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 [or: Easy peasy flourless chocolate cake]
Preparation Time: 20 minutes
INGREDIENTS:
16 ounces (1 pound) (454 grams) 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 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.
11 comments:
Nice job, and yes, definitely easy peasy! :D Love the macro shots!
Well done :) I didnt get to make this challenge, was too busy, yours looks delicious though!!
Ooooh; ginger honey ice cream sounds delicious!!
Chocolate, ginger & honey... what could be better ? :)
The ice cream flavor sounds great. I think this cake is so rich, it needs very little accompaniment.
Very unique choice for the ice cream flavour! Yum!
So creative - love the ginger honey ice cream. Everything looks good enough to devour!
mmmm, your ginger honey ice-cream, must try leh! (from across the causeway)
My ice cream was overwhelming in flavor to the cake too, but your ginger honey choice sounds really good.
i also prefer flour cakes for flourless, but it's still great to see everyone's pretty pictures and interpretations on the challenge. And ginger ice cream is something i've got to try soon! Sounds yummm
Great job on your challenge and the ice-cream flavour sounds delicious. BTW I bought some ramikins from Daisho and they do have some pretty nice plates, bowls, etc.
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