I had company over for dinner the night I made these, so there really wasn't time or space for fancy photography. I had been looking forward to making my own ice cream for the first time, but it just wasn't in the cards, so I had one of the guest bring some from the store. We had these still slightly warm with vanilla ice cream, and boy were they tasty. I spiced them up a little by tossing in some candied ginger, cinnamon, and another spice or two but in the end the extra flavors weren't very noticeable. This was a fast and easy dessert, and it disappeared in seconds.
Chocolate Valentino
Preparation Time: 20 minutes
1 pound of semisweet chocolate, roughly chopped
½ cup 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.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment. (I just used ungreased ramekins, I got four moderatly sized and one mini, but four would have work out best)
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.
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 a toothpick will have moist crumbs clinging to it
10. Cool cake on a rack for 10 minutes then unmold.
6 comments:
I,too, did this fairly early this month. For some reason I can't get the automated post to work. I like baking them in the individual ramekins, though I used a pan this time. Yours looked like they would vanish quickly.
Niceee.. =)
Love how you added spice to it. It's really lovely when serve warm with a nice dollop of ice cream. yumm
So cute! I love the mismatched ramekins, it reminds me of home.
I thought this cake was one of the BEST chocolate dessert I have ever had - it sounds like your guests thought that also. I love the mini cake and the way they have broken up. Great job on this challenge. I also finished this very early and almost didn't post on time.
I love the idea of adding ginger!
Yours looks great. Neat idea baking them in little glass dishes. :)
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