Peppermint Flourless Chocolate Cake
User Reviews
4.8
Peppermint Flourless Chocolate Cake
Description
The Peppermint Flourless Chocolate Cake starts with melting semisweet chocolate chips and butter to form a rich base. Sugar, salt, vanilla, and peppermint extract are blended in, followed by beaten eggs and cocoa powder, creating a silky batter that bakes into a dense cake with a delicate crust. The cake is baked in a prepared pan until just set, then cooled to set the texture further. The accompanying chocolate ganache is made by gently heating cream and chocolate chips, then poured over the cooled cake and decorated with crushed peppermint candies or candy canes for a festive touch.
This cake offers a dense, fudgy texture typical of flourless chocolate cakes, enhanced by the cool peppermint flavor. It is suitable as a dessert for special occasions, especially during the holidays. The richness pairs well with a simple dollop of whipped cream or a light dusting of powdered sugar.
The cake should be cooled adequately before removing from the pan to maintain its shape. Using an instant-read thermometer helps ensure perfect doneness. Careful melting of chocolate prevents graininess in both the batter and ganache, making for a smooth finish.
Ingredients
FOR THE CAKE:
- 1 cup semisweet chocolate chips or chopped chocolate
- 1/2 cup butter unsalted
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 3 egg slightly beaten, large
- 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 Peppermint candy for decorating, crushed, or candy canes
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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