Name of the dish:
Chocolate! The name is enough to make your mouth water. It is a great sin for diet lovers to indulge in chocolate passion, but once in a while, sins are forgiven. Chocolate Valentino is a sinful desert that will not just set temperatures soar but will also fill chocolate in your hearts. This cake is a signature dish of celebrity chef Wan of Malaysia. It is popular throughout the world as a token of love. It’s heart shape is evident of this fact. It is a flourless chocolate cake that is tender, chocolaty and passionate. If you are in a mood to impress your spouse and seduce her, just bake this simple Chocolate Valentino and let the chocolate speak for you. Unveil an unforgettable night with this sweet dish. It’s guaranteed that the taste will linger in your mind!
45 minutes-1 hour
16 ounces i.e.1 pound 454 grams of lightly sweet chocolate or semi dark chocolate, roughly grated into pieces
Â½ cup or 1 stick and 2 tablespoons of unsalted butter
5 large eggs, egg white and egg yolk separated
1. Pour the grated chocolate and butter in an ovenproof bowl.
2. Put the bowl on a pan of simmering water (the bottom of the bowl should keep floating in the water and not touch the pan) and melt it, while stirring often.
3. After melting the mixture, place the bowl down on your rack and let it cool.
4. While this chocolate-butter mixture is cooling down, grease another pan with butter and line with a parchment circle.
5. After this, butter the parchment circle.
6. Place the egg yolks and the egg whites in two medium bowls.
7. Whip the egg whites in a large grease, dry bowl with a beater until stiff peaks are formed.
8. With the same beater, stiffly beat the egg yolks.
9. Add the egg yolks to the cooled butter- chocolate mixture.
10. Fold in the 1/3 of the beaten egg whites into the butter- chocolate mixture and then gradually mix the remaining 2/3rds while stirring continuously.
11. Pour this batter into the parched pan, such that the batter fills the pan by 3/4 of its size
12. Bake in a preheated oven at 375 degree Fahrenheit.
13. Bake for 25 minutes until the top of the cake becomes set.
14. Cool the cake for 10 minutes and then let the magic unfold.
1. While beating the eggs, take care not to over beat them.
2. The bowl in which you beat the eggs should be 100% moisture-free.
3. Check if the cake is well-baked by inserting a toothpick. If the toothpick comes out clean, your cake is ready.