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Chocolate Valentino




Source of Recipe


Marcie Dingerson


Recipe Introduction


I found this recipe on WMPE'S Blog
From Sweet Treats by Chef Wan adapted for the Gf/cf diet by Marcie Dingerson Original recipe can be viewed at http://wmpesblog.blogspot.com/


List of Ingredients




16 ounces enjoy life chocolate chips
1/4 cup coconut oil
5 large eggs, separated


Recipe



1. Put chocolate and coconut oil 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 coconut oil mixture is cooling, Grease your pan and line with a parchment circle then grease the parchment paper.

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 the remaining 2/3rds. Fold until no whites remains without deflating the batter.

8. Pour batter into a prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375.

9. Bake for 25 minutes until an instant read thermometer reads 140F/60C

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 than unmold.

Marcie's Note: I cooked this in a 6 inch round pan you could possible use an 8 inch round pan also. Enjoy.