Chocolate Valentino

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 16 ounces semisweet chocolate, roughly chopped
• 1/2 cup unsalted butter
• 2 tablespoons unsalted butter
• 5 large eggs, separated

Recipe

• 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 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 375°f/190°c.
• 9 bake for 25 minutes until an instant read thermometer reads 140°f/60°c.
• 10 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.
• 11 cool cake on a rack for 10 minutes then unmold.