Chocolate Valentino

"I've yet to make this, but it sounds delicious. It's a flourless, three ingredient cake."
 
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Ready In:
55mins
Ingredients:
4
Yields:
1 cake
Serves:
4-6
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ingredients

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directions

  • 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.
  • Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375°F/190°C.
  • Bake for 25 minutes until an instant read thermometer reads 140°F/60°C.
  • 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 unmold.

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