Chocolate Valentino

A flourless chocolate cake from "Have your Cake and Eat it Too" A really wonderful cake. Asbasic ingredients here are chocolate, sugar and eggs, the cake would be a little wobbly when remove from the oven. At first the cake looks really great, tall and handsome and after cooling for about 15 mins, it sink to the height before it was sent to the oven. Remember to only remove the cake from the tin when it is cool Even after 15 mins, the cake is still quite wobbly, Hence I decided to send it to the fridge and have it sat there overnight. By the time, the cake is a little harden but after a thawing period, the cake is absolutely delightful. It is just like eating chocolate but in a cake. Especially remarkable if eaten with vanilla ice-cream. Thank you "Have your Cake and Eat it Too" for posting such a wonderful recipe.

Masterpiece of "Have your Cake and Eat it Too"


Masterpiece of "Foodlovepassion" Straight from the Oven


Recipe goes this way
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.Beat egg yolk and then add into cooled No. 1 and mix well. Fold in egg white.
6. Pour into a 7" round pan or 8 X 6 pan and bake 25 mins till the cake looks likes similar to a brownie topping.
7. Serve with vanilla ice-cream.