Chocolate Valentino

As most of you know, I love to cook! Maybe that's why I became a 365 pound out-a-weight, over-shaped big boy, who knows?

Anyway, since I had gastric bypass over a year ago, one of my passions is finding a recipe and modifying it to make it a little healthier.

One of the challenges is...flour, because of the carb count! This recipe uses no flour what so ever, how's them beans?

I found this concoction over at A Charmed Life (WMPE's blog), and what a good recipe it is! Let's talk the deep dark taste of chocolate combined with a hint of caramel! YUMMMMY!!!!

Now Wendy served it with homemade Vanilla Bean Ice Cream. Sounds good, but it's cold right now. So I took a batch of Sugar Free Cool Whip and added Torani's Sugar Free Caramel Syrup. Blend both ingredients well and watch those portions! Then shave some sugar free chocolate bars over the top!

So, here goes:

Chocolate Valentino

Preparation Time: 20 minutes
16 ounces (1 pound) (454 grams) of sugar free chocolate chips
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.

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 or 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.