Above: Will you just look at how moist this cake is!!!!
Is it possible to be in love with a chocolate cake? Is it possible to marry it? How about toasted coconut ice cream? Can I marry it too? Please tell me I can. Oh but wait, that means I would be married to 3 things, my husband, chocolate cake and toasted coconut ice cream. Welp, I guess its time to move to Utah!(I know, polygamy and polyandry is illegal, even in Utah.)For real, what you gaze upon is quite possibly the most decedent, moist, over the top heavenly flourless chocolate cake. If I ever get put in the slammer and am on death row and need to advise of my last meal, this would be it. I will take this cake for my last meal, with a BIG ASS glass of cold milk.
Since this cake only consists of 3 ingredients, I made sure I didn’t use nasty Hershey Chocolate( yes I use it in a pinch, but there is WWWAAAAYYYY better chocolate out there to be had). I used Ghirardelli , half semi-sweet and half milk chocolate, because that is what I had on hand.
This cake was a cinch to make. As expected, it poofed WAY up during baking and then sank in the middle once it cooled. I halved the recipe because I knew there was no way I wouldn’t eat the whole damn cake. Halving the recipe gave me 3 nice sized ramekins of cake!
And the ice cream….ohhh the ice cream. Crazy good. The toasted coconut puts it way over the top! I got the recipe from The Ultimate Ice Cream Book. If you love ice-cream, I highly recommend this book!
I WILL be making this cake again, you can mark my words!!
Chocolate Valentino
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
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
Equipment -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 highly recommended.
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. {link of folding demonstration}
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 or 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
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. {link of folding demonstration}
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 or 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
And as always check out my fellow Daring Bakers challange results!
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 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.
Toasted Coconut Ice Cream
Ingredients:
1/2 cup shredded sweetened coconut
1 cup sugar
3 large eggs
1 teaspoon cornstarch
1/4 teaspoon salt
1 cup half-and-half
1 1/2 cups unsweetened coconut milk
1 cup heavy cream
2 teaspoons vanilla extract
Preheat the oven to 400 degrees F. Spread the coconut on a baking sheet lined with aluminum foil. Place in the hot oven for 5 to 7 minutes, or until the coconut turns a light brown. Remove from the oven and allow to cool.
In a medium mixing bowl, beat the sugar into the eggs with a hand held mixer until thickened and pale yellow. Beat in the cornstarch and salt. Set aside.
Combine the half-and-half with the coconut milk in a heavy medium-sized saucepan. Bring to a boil over medium heat. Remove from the heat and slowly beat the hot liquid into the eggs and sugar. Briefly rinse your saucepan and rub dry with paper towel or cloth. Pour the eggs, sugar, etc mixture back into the saucepan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, about five minutes, then stir in the toasted coconut, heavy cream and vanilla. Cover and refrigerate until cold (about 5 hours) or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 3 hours. (We froze ours overnight and had perfect, scoopable ice cream the next evening.)
I am in love with chocolate too….
Toasted coconut ice cream, OH MY! Awesome job, Leslie!
BTW, I read your entry about the wives of celebrity/profssional athletes baking endeavor, and I was curious, are you the wife of an athlete? I was once, and that didn’t turn out well in the end..lol
Very well done! Your cake is fantastic and the ice cream looks ever so droolworthy! A great combination of flavors!
Cheers,
Rosa
Your cake looks awesome and just thinking about the ice cream I think I gained 5 lbs! Great job! I will need to check out the link to the ice cream book you posted.
It looks great. If you gave me that warm, along with a scoop of vanilla ice cream, I would be in heaven. 🙂
UNBELIEVABLY delicious.. OMG! I so have to try this. Your description sold me! And how can you beat three ingredients! And toasted coconut ice cream, oh lord. Amazing!
STUNNING!! And hey, the ice cream scoop is perfect for the sunken middle 😀
Looks delish and I love that last pic!
Your ice cream sounds divine! This cake was too much chocolate for me, but I can never have enough coconut!
STUNNING…I think YES, I could fall in love like that too. With something that looks as good as that, anything is possible. Well done on the challenge Leslie. It was an entirely addictive one! Chocolate nirvana!
Beautiful job, leslie! It would be a great three-way, but maybe not legal… 🙂
I love flourless chocolate cake. That looks terrific. As poor of a baker as I am, I may have found a bit of inspiration!!
That cake was to die for!
WOW!! If your not marrying it I think I will! Thank god I’m single! 😛
GR8 job!
Hiya Les, Uhm…..NO…. YOU cannot be married to chocolate, CAUSE I am already married to chocolate! But could you please not tell my REAL husband, cause he would be a little upset!
You are a little devil.. this cake looks too good and I might have to make it! ugghhhh my butt does NOT need that, but my hubby’s does! hahahahha
Love you!!!!!
The other Les!
Leslie
LeslieVeg
http://leslielovesveggies.blogspot.com/
Looks awesome from here. I need to make one of these wicked bad.
That is the perfect dessert if you ask me!! The ice cream puts it over the top! Awesome Job!!
I don’t know about marrying the cake but yeah, I would seriously consider the ice cream and it would be okay because while engaged (for forever) I still haven’t said I do yet! Ha, one day honey!
~ingrid
This looks incredible. My mouth is watering now and the way you topped it off with that coconut heaven OMG. Decadent!!
Utterly appetizing, visually beautiful and gorgeous presentation. Well done Leslie!
Cheers,
Elra
Mmm, your cake looks great!! I love the coconut ice cream =D!
Chocolatey, ooey and gooey–I can see why you’d want this as your last meal :)!
I live for coconut. Literally.
NAOmni
Wow…lately since I’ve just grown to love and accept my extra 15 lbs. I put on last month (just call me Heffalump!) I think these two recipes are right up my alley! I will be trying them both this week Leslie, thanks! *I mean, I have until June to drop the 15 – I’ve got time, right?*
My best, Lynn
http://www.safebeauty.blogspot.com
Les, it’s almost 3am here and I want to devour your cake… really looks soooooooo good… save some for me? 🙂
The toasted coconut ice cream sounds awesome!
The coconut ice cream just sends it over the top!
Worthy of marriage and a last meal? Now I know I have to make this cake and ice cream. They look fabulous, and I can only imagine how AWESOME they must taste!
LOL! that toasted coconut ice cream would go so well with toasted coconut cake. god I love toasted coconut. that last photo was amazing.
Great looking chocolate cake!
Your cake is GORGE and the ice cream sounds so good too. Nice work!
OH MY GOD WOMAN – how did I not know of your blog earlier?? I am making about 50 things from here in the coming months.
Fantastic ice cream and tort! The ice cream, oh my gosh looks so good. Thank goodness for the Daring Bakers, know that I’ve found your blog!
That cake is something else, and that ice cream! You’ve out done yourself once again. I really must check out that book, I’ve been meaning to start experimenting with some ice cream flavors. Thanks for the recommendation!
Have fun in Utah! Lol! Thinking of chocolate and toasted coconut makes me want to make this cake again! And I will I bet! It was lovely! I also have that same book! But you know what, I don’t remember if I ever made a recipe from it. Shame on me!
I am in love with your coconut ice cream! Wonderful choice with this cake! You ace that challenge again!
What a great combination. I could use with some of that ice cream now, a big bowl, a warm blanket and I’m happy.
Toasted Coconut Ice Cream!! I love coconut! The cake and ice cream love wonderful! Beautiful!
This looks so pretty, I’m a big fan of toasted coconut!
Love the cake! Love the coconut ice cream! It all sounds amazing!
Toasted coconut ice cream sounds amazing! Wish I had some of that around right now.
Your cake looks sooooo good! Love the photos as well!
As usual you knock it out of the park. The ice cream sounds divine!
You had me at toasted coconut…
Yum! The toasted coconut ice cream addition takes it up a level!
If marrying cake and ice cream is wrong, then you don’t want to be right!
Um, yah, I’ll be right over for some of THAT! 😉 Goodness you DB’ers are killing me with this one!
Toasted Coconut! That is heaven, and perfect with this cake I can only imagine!
Delicious looking cake, Leslie! And I love the idea of your ice cream (I’m a big fan of everything coconut 🙂
this looks to die for!! chocolate rules. that ice cream is fab too..man o man…
Wow! The cocnut ice cream looks divine!!
of course there’s no doubt that the cake would be scrumptious, but i love your decision to top it with coconut ice cream. drool, drool, drool.
Yes, pretty much the best chocolate cake recipe in the world…!! 😉
You’re toasted coconut ice cream sounds like an excellent idea for my next attempt at home-made ice cream… Wonderful job on the challenge!
Wow, Leslie…your cakes looks amazing!
Is it lame that I love Mounds bars? This looks phenomenal!
–Marc
Great job! I know this cake was so good it was almost sinful!
Oh my! I would leave my husband for that icecream!
Okay…whoa! I decided to give up chocolate for Lent…now I know what the first thing I’m going to make on April 11th is!!
What a beautiful cake! The coconut ice cream sounds fabulous!
Great sounding and looking ice cream flavor!
ooh, love the idea of coconut icecream! This was one great challenge!
Let me know if you end up marrying the cake 🙂
I am a huge fan of more than one husband. I mean really, what man in his right mind wants 6 shopaholic wives with PMS? With 6 husbands… someone is going to bring flowers. And that means 12 ears to listen to us babble about our day, so each husband only has to listen for 10 minutes. And 6 incomes, woo hoo. Plus you would get so sick of all the testosterone you would send them fishing and golfing just to get some peace and they would love it.
Okay, now about this cake. I laughed when you said about marrying it, just like a little kid. Would I eat all 3 ramekins? Check yes or no.
YES!
And aren’t there 4 of you at home? So who didn’t get some, or are you like me?
OMG – this is so yum I can’t stand it – although I must admit, the coconut ice cream tempts me more than any cake, even this yummy one.
You might be the coconut queen! I’m still thinking about a certain banana bread…that I simply must make soon!
Not only are they high on their pedestals, they cheat (well, most of them do). I think you can see why it didn’t work LOL
Finally, I WISH I could love dark chooolate, but my palate just won’t cooperate. On the plus side, that saves me extra padding on the hips. but on the negative side. I love milk chocolate, which is full of sugar, and not as good for your heart as dark! I can’t win LOL
Beautiful girl! The toasted coconut ice cream is the perfect choice for that fab looking cake! Wish I had some!
The coconut icecream sounds fantastic with this cake!!!
After a long, crazy weekend this is exactly what I need to get me back into the swing of things!
The cake with the ice cream sounds like a great combination. Now, I need an ice cream maker!
Your chocolate cake looks incredibly moist!!! And the coconut ice-cream? Perfect, just perfect.
Perfect combination! And I am in love too! It makes your day so much better no matter what!
I can hardly stand to read blogs anymore today or yesterday because it is making my mouth water so much. This DB creation has to be one of the best – yum!!!
Just discovered your site. Everything looks delicious. Thanks, I want chocolate cake for dinner now! 🙂
OMG…Lets just start by saying wow, you have 70 comments. Great Job on that and also a great job on a fabulous looking cake.
Your cake and ice cream look and sound fantabulous. And I love your writing. You’re a kick!
Your cake is (well, was I’m pretty sure you’ve eaten it by now) ever so lovely. I didn’t make the ice cream for this challenge, so to make up for it I think I’ll try your toasted coconut ice cream sometime. Looks great, Leslie! 😀
the coconut ice cream looks orgasmic!!
Love the cake, it looks beautiful and fudgy and teamed with coconut ice cream – a definite winner!
Thanks for giving the recipe and I love chocolate………yummmmmmm……..when I think about chocolate then I can feel that I stay in heaven . Very good job.
Hi – love this. I made these last week for a gluten-free friend, what a hit! And a good excuse to purchase ramekins. Can I post on my blog http://virtualgoodyplate.blogspot.com? And use your pics? I forgot to bring my camera.