The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef.
We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.
This certainly is a month of “firsts” as this is my rookie showing as a Daring Baker!
I openly admit I was a bit intimidated with this recipe of only 3 ingredients.
Chocolate: I used 50% bittersweet and 50% semi-sweet.
Butter: Next time I will use a much better quality of butter.
Eggs: Used farm fresh eggs purchased from the local “egg lady”
A flourless chocolate cake has been on my “gotta try it some day” list for quite a long time. But any recipe that includes the words “whip the egg whites” throws me for a loop. So thank you Dharm and Wendy for helping me overcome my “whip the egg whites” phobia! I did make use of the video demonstration site you suggested. My batter turned out fine … but I wonder if I might have over-whipped the egg whites. Instead of a nice ribbon of egg whites being folded into the chocolate mixture (like I saw in the video) … mine kind of separated onto little “chunks”. I expected my cake to be a bit “taller” … maybe having to take longer to fold the “chunks” of egg white into the chocolate mixture contributed to deflating my batter a bit.
I used an 8 inch heart shaped pan purchased especially for this baking occasion. At twenty minutes into the baking cycle I tested my cake with an instant read thermometer and it had already hit 145F. Darn … should have checked it at 15 to 18 minutes. (Hind sight is 20/20.)
NOTICE THE HOLE IN THE MIDDLE OF MY HEART!
I had to laugh when I realized that the instant read thermometer left a permanent scar.
Step 10 reads: Cool cake on a rack for 10 minutes then unmold. Yes, it was that easy! I ended up with a perfectly shaped heart cake.