Chocolate Valentino, a Flourless Chocolate Cake.....

The Daring Bakers challenge this month was a wonderful flourless chocolate cake! This was way too easy; and I really appreciated the fact it only had three ingredients! Who new something so good would go together so easily. I can't have any until Saturday night, so DH is the taste tester for this post.

I used my square muffin pans to make individual servings and the pans worked out very well. I saw these pans at Target and waited till they went on sale, so of course I bought two! Used Bakers Joy to spray the pans and they released perfectly, no buttering, flouring or papering required. They rose nicely in the oven and fell just like a flourless cake should, nice and dense.

Chocolate Valentino Cake Recipe, adapted from Chef Wan.

16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped

½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter

5 large eggs separated

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 375F/190CBake 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 unmold.

After seeing these beautiful strawberries, at my local stand, I just knew I had to make Fresh Strawberry Ice Cream. I was very happy I bought a half flat because I ate quit a few berries while I was baking. OMG, this was so good, and I only get one serving with my cake. I made the custard base the night before and churned it the next day; I think this helped bring out the flavor of the strawberries. This recipe calls for the juice of one lemon and one orange; I was hesitant to use this much juice, but it really brightened the strawberry flavor. The recipe I used was from The Chocolate Gourmand. I followed the recipe as written except added the milk and cream together instead whipping the cream separately; I also added about one cup of chopped strawberries during the final 10 minutes of churning. I used my silicone heart pans to mold the ice cream into perfect portions.

The verdict? DH loved it, his only suggestion was to cut the strawberries a bit smaller; they were very hard in the ice cream. Strawberry ice cream is not his or my favorite flavor, BUT this is really good stuff!!! The Choloate Valentino is an absloute keeper, dense and very chocolaty; will make many times again.

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.