Eggs, butter, chocolate, that's all...

No added sugar! Rather outrageous no ? Only 3 ingredients, and they call us the Daring Bakers!


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.

Hummm have I told you lately that I have a tiny fridge ? Consequently I skipped the ice cream challenge... (oups!) So it was an easy month which suited me perfect as I have been feeling mighty discouraged by some baking catastrophes of prior weeks. I left it really late, I attempted the challenge only this morning and what can I say, the Chocolate Valentino was a piece of cake (I know! What a lame pun but I had to, I just had to).

I decided to inaugurate my mini muffin pan, and out came some cute as button rather puffed up mini chocolate cake. Now, I am not out to slag this recipe... but with so few ingredients, I think one is forgiven to say that this cake just doesn't shine on it's own. So I paired mine up with a store-bought coconut macaron from the Lindt café, and some raspberry coulis.


Most things look prettier with a macaron on top (I think).


Chocolate Valentino
Preparation Time: 20 minutes

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.