Chocolate Valentino (Flourless Chocolate Cake)

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. They have chosen a Chocolate Valentino cake by Chef Wan. This cake is a flourless chocolate cake and definitely the best chocolate cake I've ever had. It's really moist and fluffy. I paired my chocolate cake with White Chocolate Ice Cream and Lean Chocolate Sauce from my favorite ice cream cookbook "The Perfect Scoop" by David Lebovits.
The ice cream was really good, but if you don't like white chocolate, you obviously won't like it. I loved the Lean Chocolate Sauce. I think it will be my "go to" recipe for chocolate sauce. Lebovits calls it "lean" because it's not made with the heavy whipping cream that many are made of.


Chocolate Valentino
Preparation Time: 20 minutes

Ingredients:
16 ounces of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons of unsalted butter
5 large eggs separated

Directions:
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.
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F
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.


White Chocolate Ice Cream

Ingredients:
8 ounces white chocolate, finely chopped
1 cup whole milk
2/3 cup sugar
Pinch of salt
5 large egg yolks
2 cups heavy cream

Directions:
Put the chocolate pieces in a large bowl and set a mesh strainer over the top.
Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the white chocolate. Stir until the white chocolate is completely melted and the mixture is smooth, then stir in the cream. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.


Lean Chocolate Sauce

Ingredients:
2 cups water
1 cup unsweetened Dutch-process cocoa powder
1 cup light corn syrup
4 ounces bittersweet or semisweet chocolate, chopped

Directions:
Whisk the water, cocoa powder, and corn syrup together in a saucepan and bring to a boil. Reduce the heat to very low and simmer for 3 minutes, stirring frequently. Remove from the heat and add the chocolate pieces, stirring until melted and smooth. Serve warm.

Storage:
This sauce can be stored in the refrigerator for up to 2 weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.