Tuesday, January 1, 2013

Chocolate Valentino

Firstly, sorry I don't have a picture. I gave this away and never cut into it. This is one of my 30 before 30 foods that I want to make. Considering my birthday is getting closer and closer and I haven't even made a handful on that list, I seriously need to get going on it. Oops. It's amazing how a year just flies by.

16 ounces semisweet chocolate chips
1/2 cup unsalted butter, plus some for prepping the pan
5 large eggs, separated

Butter a cake pan and then line with parchment paper. Butter the parchment paper and set aside. Preheat the oven to 375 degrees.

In a large microwave proof bowl, combine the butter and chocolate. Microwave at 30 second intervals, stirring in between each one until melted. Set aside.

Using an electric mixer, beat the egg whites until stiff peaks form. Then using the same beaters, beat the egg yolks separately.

Fold the egg yolks into the chocolate and mix until well incorporated. Fold in 1/3 of the egg whites into the chocolate. Then add in the rest in batches.

Pour into prepared pan (until 3/4 of the way full) and bake for about 22 minutes. A toothpick should NOT be clean when inserted into the middle; it should be wet. Remove from the oven and allow to cool in the pan for about ten minutes. If you allow it to cook until the toothpick is clean, it has already burned the bottom and edges. Remove from pan. Serve with ice cream.