Peppermint Flourless Chocolate Cake
User Reviews
4.8
111 reviews
Excellent
Peppermint Flourless Chocolate Cake
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This decadent peppermint flourless chocolate cake is the perfect dessert for the holidays!
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Ingredients
FOR THE CAKE:
- 1 cup semisweet chocolate chips or chopped chocolate
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 3 large eggs slightly beaten
- 1/2 cup Dutch process cocoa powder
FOR THE CHOCOLATE GANACHE:
- 1 cup semisweet chocolate chips or chopped chocolate
- 1/2 cup heavy cream
- 1/2 cup crushed peppermint candy or candy canes for decorating
Instructions
- Preheat oven to 375 degrees F. Grease an 8-inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside.
- To make the cake, put the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do for 10 seconds at a time and stir.
- Add the sugar, salt, vanilla, peppermint extract and stir to combine.
- Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don’t over mix.
- Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer.
- Let the cake cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely.
- While the cake is cooling, make the chocolate ganache. Combine the chocolate and cream in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. I always start with 30 seconds and check it. It might take longer, it just depends on your microwave. Remove from the microwave, and stir until the the chocolate melts and the mixture is smooth.
- Spread the chocolate ganache glaze evenly over the cooled cake. Sprinkle the crushed peppermint candy evenly over the cake. Let the glaze set up for a few hours before cutting and serving the cake. I always put it in the refrigerator to speed up the process.
- Cut the cake with a sharp knife into small slices. This cake is great with whipped cream or ice cream.
Nutrition Information
Show Details
Calories
302kcal
(15%)
Carbohydrates
27g
(9%)
Protein
3g
(6%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Cholesterol
57mg
(19%)
Sodium
59mg
(2%)
Potassium
185mg
(5%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
340IU
(7%)
Calcium
40mg
(4%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 57mg | 19% |
| Sodium | 59mg | 2% |
| Potassium | 185mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 340IU | 7% |
| Calcium | 40mg | 4% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
111 reviews
Excellent
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