Chocolate Valentino Cake … Braveheart Daring Bakers
“All I really need is love, but a little chocolate now and then doesn’t hurt!”
Lucy Van Pelt (in Peanuts, by Charles M. Schulz)
” 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.”
The hosts for the romantic month of February were Wendy @ wmpesblog (Arizona), and my dear friend & DB mentor, Dharm @ Dad – Baker and Chef (Malaysia), who are both are passionate about baking for their families. Their choice had DB’s across the globe jumping with chocolate joy – a Flourless Chocolate Cake, Chocolate Valentino, inspired by Malaysia’s “most flamboyant food ambassador”, Chef Wan.
The recipe consists of 3 simple ingredients and how you interpret them is part of the challenge. The simplicity of this recipe gives credit to the ingredients much in the same way of French baguette.
-This recipe comes together very quickly with a hand mixer.
-This is a very decadent cake that will sink a little as it cools but will still hold its shape.
-Very dense and fudgy cake that tastes divine.
-The top forms a light crust kind of like a brownie
Chocolate Valentino
Recipe comes from Sweet Treats by Chef Wan
Preparation Time: 20 minutes
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
Method:
The recipe consists of 3 simple ingredients and how you interpret them is part of the challenge. The simplicity of this recipe gives credit to the ingredients much in the same way of French baguette.-This recipe comes together very quickly with a hand mixer.
-This is a very decadent cake that will sink a little as it cools but will still hold its shape.
-Very dense and fudgy cake that tastes divine.
-The top forms a light crust kind of like a brownie
Chocolate ValentinoRecipe comes from Sweet Treats by Chef Wan
Preparation Time: 20 minutes
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
Method: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/190C 9. Bake for 25 minutes. The top of the cake will look similar to a brownie and a cake tester will appear wet. (The smaller ramekins & moulds took approximately 15-18 minutes)
10. Cool cake on a rack for 10 minutes then unmold.
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/190C 9. Bake for 25 minutes. The top of the cake will look similar to a brownie and a cake tester will appear wet. (The smaller ramekins & moulds took approximately 15-18 minutes)
10. Cool cake on a rack for 10 minutes then unmold.
For a real Valentino, bake it in a heart shaped pan or cut it out into a heart shape. You may use any shape pan that gives you an area of 50” – 6×8 or 7×7. An 8” spring form pan works with great results as do smaller pans or ramekins. An instant read thermometer is highly recommended (I didn’t use one though).
The cake was full of ultimate chocolaty goodness, a cake as good as the quality of chocolate used, & a challenge quite simple & very indulgent. It was pure chocolate nirvana.
Made the little beauties one morning. The electricity played truant as usual, & when it returned I took a chance. I didn’t go in for an imported chocolate, too expensive to risk under the circumstances. Used a dark one that is Indian. Was e x t r e m e l y lucky, coz it disappeared 10 minutes after I was done. 
The note about the ramekins in the challenge was wonderful. I went for those so I could make them in 2 batches. Made 4 in my heart shaped tray too. All of them puffed up beautifully, then kind of collapsed, but sat there looking very pretty!
The note about the ramekins in the challenge was wonderful. I went for those so I could make them in 2 batches. Made 4 in my heart shaped tray too. All of them puffed up beautifully, then kind of collapsed, but sat there looking very pretty! There was an additional challenge, a first for DB’s – MAKE YOUR OWN ICE-CREAM 
I did also whip up a hand-made ice-cream, though am still am not game enough to try egg yolks in ice-cream. Whipped up an eggless strawberry ice-cream, adapted from Wendy’s Philadelphia style ice-cream. Just a litre of low fat fresh cream, a bunch of strawberries, some vanilla sugar…& it’s ‘hand-made’…read…no ice-cream machine here!! The ice-cream was delicious too, & lasted for a few servings even after the cake was gone. The boy later asked me how I got the vanilla flavour into the strawberry ice-cream! That means my home-made vanilla sugar works. YAY!! I got the idea of the hearts on the ice-cream from Nic’s post @ Cherrapeno. You can find the recipe for the coulis on my strawberry panna cotta recipe here.
Strawberry Philadelphia Style Ice-cream
adapted from Wendy’s Vanilla Philadelphia Style Ice Cream Recipe
Preparation Time: 5 minutes
1 ltr low fat fresh cream (25%)
2/3 (128 grams) cup vanilla sugar (I make my own)
Dash of salt
200gms Strawberries (I could have doubled that, but I had just 1 box)
Method:
Put all ingredients together in a bowl & blend with an immersion blender.
Put in a freezer container, & whisk every hour to distribute the crystals. You can initially do this with the hand blender, thereafter elbow grease has to do the work.
Freeze for at least 4-6 hours, or better still, overnight. I generally bring the container into the fridge 30 minutes prior to serving the ice-cream.
Thank you Wendy & Dharm for making us Valentino chocolate heroes this February. Was an awesome challenge, & very indulgent.
Do stop by here & meet the rest of our braveheart Daring Bakers on the February challenge.
60 Comments
Hanaâ
Lovely dessert! I just love strawberries & chocolate. And chocolate & strawberries :o) Your beautiful pictures really make me look forward to my homegrown strawberries. Will have to wait another 3 months though…
Aparna
You’re right, Deeba. Chocolate nirvana just about describes it though I’m not sure about the texture of flourless cake.:) Your little cakes look delightful.
I made some ice-cream too and eggless of course.:D
Looks like I have to catch up with a lot of posts here.
chuck
Wow! these look simply amazing. What a great challenge!
Lisa
You are one of the masters of food presentation and photography! Everything looks stunning! Kudos!
Snooky doodle
what a nice and decadent cake! I like the heart shaped ones 🙂 The ice cream looks great I can’t beleive it s n ot made with an ice cream machine. Have to try it since I don’t have one.
Lorraine @NotQuiteNigella
STUNNING photos Deeba! I love the ice cream, in an egg shape with the strawberry and white chocolate heart. Great work as always 🙂
MeetaK
I love the souffle type of cake in the ramekin. looks d’lish and yeah this was dense alright! and such a great ice-cream! well done!
Marija
Deeba, first of all, you did great on this challenge! And second, I’m not sure if I ever told you, but I enjoy reading your posts so much! I love how you style your food. It always looks so happy 🙂
Ruth E
Great work on the challenge this month! Cute little hearts everywhere!
Zita
Aww…I “heart” your cake 🙂 beautifully done, Deeba!
Yasmeen
Fabulous ,deeba! you sure are making the most of the strawberry season,the luscious ice-cream looks perfect with chocolaty delights.
Soma
I actually get scared whenever I see “daring” bakers. what a wonderful cake,only if someone would bake one for me, may be someday I will dare. Looks awesome.
Anzj
Those cakes with the little brown sugar hearts look really sweet.
Rosa's Yummy Yums
I love your pretty presentation! Very spring-like… A delicious looking dessert plate!
cheers,
Rosa
Dharm
Am so glad you enjoyed this challenge my dear!! You did a superb job!
Dana McCauley
Look at the creativity you put into your presentations – fantastic!
Glad the electricity was on your side.
Linsey
Looks like you had a lot of fun plating up your cake once you made it. I love how decorative your cakes are – the tiny hearts are adorable. Lovely!
Arundathi
you did a great job! congratulations!
Elra
Oh wow Deeba, look at all this work you put in to the challenge. Very very well done as always. Those white chocolate heart look so beautiful.
Cheers,
Elra
Bellini Valli
Look at all of those beautiful presentations Deeba.
glamah16
Beutiful work.I like the sound of the eggles strawbwrry ice cream.
bache
Nice work 🙂 I love your ice cream! Paired with the cake, it must have tasted very good!
Lauren
Mmm, your cakes look beautiful!! I love the strawberry ice cream as well =D!!
Gretchen Noelle
Lovely job on the cakes, the ice cream and presentation of them all! I really like the round puffy ramekin full. That one is calling my name!
Rachel
chocolate and strawberries..a match made in heaven!!!
Aran
great cake deeba! those are some red strawberries too. yum!
Curry Leaf
Superb cake and superb presentation.Love the chocolate hearts -true chocolate nirvana.the strawberry sauce looks so luscious.Very very pretty
Lesley
So many cute ideas! Love them.
Namratha
Very creatively done, looks gorgeous!
lisa (dandysugar)
Your cake looks delicious and lovely and your ice cream looks amazing. I love your beautiful strawberries. Gorgeous presentation!
Cakelaw
Beautiful job Deeba. I love the little hearts that you made with white chocolate (and is it melted boiled lollies in the middle to make the stained glass?). I like the look the strawberry puree before it becomes icecream – that ruby red is exquisite. And from that quote, maybe I have more in common with Lucy than I first thought 😉
Jude
So many amazing variations. I think I’ll try it on the ramekin next time. I like how it puffs up 🙂
Amy
This is so beautiful. I love your ice cream and the way it was all plated. Well done!
noble pig
Of course yours is totally beautiful and over the top! The colors, the shapes….all gorgeous!
giz
Fabulous as usual Deeba – I really heart your little hearts – so cute and the extra floral touches are indeed gorgeous.
Gigi
Yum! Your chocolate cakes are so beautiful and totally decadent!
Nikki
Beautiful, Deeba! And the strawberry ice cream is soooooo yummy looking *slobber*
meeso
What sweet valentines cakes… they are adorable!
Helene
Great pictures, looks so chocolatey.
vibi
Eye candy, I tell you… eveyrime I come here, there is so much to look at and everything is so lovely… I fell like I’m in a candy store… for the eyes! LOL
Totaly awesome, Deeba!
Olga
Love the addition of fresh flowers!
This was a great challenge.
Bharti
gorgeous! Chocolate Nirvana sounds perfect for those pics.
Vera
Beautiful little cakes, Deeba! And lovely photos!
Audax Artifex
What an array of photos you have and the end results were worth it, You ahve done a great job on this challenge. I really like the ice cream and the heart shape that you made the chocolate cake.
Miette
Wow ! Your pictures look so beautiful ! What for some lovely valentine cakes… It smells like spring was back, too ! Very, very nice Deeba !
Cheers,
Miette
morgana
Mmmmm, so beautiful photos, with all those fresh strawberries… I love it.
Jenny
Very pretty, the blend of colors, and your flavor combinations.
BC
Deeba, your blog post writing and pictures are beautiful – as always. I love reading your posts and I easily lose myself in your blog every time I open it.
Hugs,
Mary
Nicisme
Looks amazing, especially those white choc hearts, lol!
Joking aside, the strawberry and chocolate combo is one of the best and those cakes look so soft and pillowy. Great photos too, because I find it really hard to photograph anything heart shaped.
Dimah
These look amazing!
Great photos 🙂
Lisa Lou
Deeba! Thanks so much for the comment on my blog. I am so new to this DB stuff and it is so fun when someone who does such a beautiful job comments on mine. You made my day!! I love your blog. I felt like I was just walking the streets in India with your most recent post. Your presentation and photos are amazing. Thanks!! I can’t wait to try your Strawberry Panna Cotta too.
ThePurpleFoodie
I loved it as well. Finally used up my precious Ghirardelli because I’m certain about restocking. Hehe I like the cute litle hearts atop each cake.
Maggie
Beautiful ideas for presentation! I really like the candy and white chocolate hearts.
ice tea: sugar high
thank you so much for your comments. You made my day. Your cake is gorgeous!! love the way you present it
Arlette
Excellent job and Beautiful photos.
Revathy
hi Deeba, I check your posts daily and the chocolate cake is very beautifully presented. Your pictures make any of your receipes more yummy and tasty. Please let me know how do you do vanilla sugar in the house.
waiting for the next cake posting.
Jo
Great job on your challenge and as usual fantatic presentation and pictures.
Clumbsy Cookie
As allways your pictures are allways fun to follow. Lovely presentations! I also really enjoyed the post for 24 24 24 Foodbuzz. Really interesting!
Andreas
Oh-so-lovely photos.And how brave and daring from you to churn ice cream by hand.:)
Hannah
Beautiful! I love all of the variations you did on this challenge; So creative. 🙂