February DB: Flourless Chocolate Cake


For some reason this month has gone by SO slowly. I originally wasn’t going to do this month’s challenge, but the end of the month came so slowly I had enough time to do it. Weird. That will never happen again. I’m very glad I did it. Although I think I messed up a little. I may or may not have whisked the egg whites too much, and may have cooked the cake too long. I used Trader Joe’s Pound plus Dark Chocolate, next time I’m going to use milk chocolate for a sweeter cake.


I love how this recipe only has 3 ingredients, and no flour or additional sugar. Genius. I served my cake like an over sized Oreo; sandwiched with chocolate whipped cream and chocolate ice cream on top. This is the chocolate triple threat. Delicious.

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

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 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.



Chris and I had a great time eating the oversized flourless Oreo, but we couldn’t quite finish it. Too rich. MMmmmMMMM.

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.
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    1. Marija says:

      I love how it turned out!
      Beautiful photos!

    2. Lisa says:

      Love how you sandwiched the cake and ice cream to make a tower, then topped it with more ice cream! Brilliant and lovely!

    3. Namratha says:

      The stacked cakes are very nice, well plated! Well done!

    4. Claire says:

      Mmmm….looks yummy! That would make a good ice cream cake, too.

    5. sharon says:

      of course i came home after dinner and bookmarked your blog. it’s a gold mine. love the photography. nice meeting you tonight. looking forward to future posts.

    6. sharon says:

      ps. you probably already know about this blog, but just in case here’s the link to the blog that makes me want to move to SLC: http://yourheartout.com/

    7. Michelle says:

      That looks amazing! Beautifully done!

    8. JennyBakes says:

      Yum, I bet the ice cream layers really help tone down the darkness of the cake.

    9. April says:

      You wicked woman. How dare you post this recipe while I diet!

    10. Brooke says:

      I really love it that you made several layers. You did a really great job.

      I am so tired of chocolate! I’m making March’s challenge this weekend. We are having some friends come over so I figured why not. It’s a good one to skip though. I plan on making it in advance and then just cooking it that evening.

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