Chocolate Valentino Cake – Best Ever
With Chocolate Valentino Cake, Till date my favourite challenge has been the Danish braid. I *loved* everything about it! But with this Daring Bakers’ challenge I’ve discovered my favourite dessert. I can’t begin to describe how much I enjoyed this.
Three quality ingredients gave some astounding results. I didn’t even give the OH as much as I usually do! I used a mixture of chocolates; one of them had nibs and I loved the nutty texture it gave to the silky smooth chocolate cake. Thanks Dharm and Wendy for this wonderful, wonderful challenge!
I made a strawberry yoghurt to serve with the cake, but photographing it was such a task! Either the city it too hot, or I’m just too slow in photographing it!
Chocolate Valentino
Preparation Time: 20 minutes
Recipe Source: Chef Wan
So, let’s get started KMT Show 🌟! Here’s what you’ll need to make this recipe so special :
Ingredients:
- 16 oz. / 454g fine chocolate ( I used a combination of Ghirardelli bittersweet 60% cacao, Ghirardelli milk chocolate and Scharffen Berger 62% cacao semisweet nibby bar)
- ½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
- 5 large eggs separated
For the ganache:
Melted chocolate + butter + cream. I just went with the flow and mixed till I got a thick and creamy consistency.
It’s time to put on your KMT chef’s hat 👩🍳 and start create your own version, Kitchies!! Simply follow these easy-peasy steps! 🍽️
How to make Valentino Cake:
- 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.
- While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
- Separate the egg yolks from the egg whites and put into two medium/large bowls.
- 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).
- With the same beater beat the egg yolks together.
- Add the egg yolks to the cooled chocolate.
- 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}
- Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
- 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.
- Cool cake on a rack for 10 minutes then un-mold.
Don’t forget Sharing is Caring! If you try it, let us know how your version of the recipe turns out! We’d love to hear about your cooking adventures and see your creations. — Feel free to Share your photos with #KitchMeTHAT, leave a review, or drop a comment below. Your feedback and experiences are valuable to us and our community.
