Devilishly Dense Flourless Dark Chocolate Mint Cake

This cake comes together quickly and tastes delicious!

Flourless Dark Chocolate Mint Cake

Course: Dessert
Cuisine: American
Servings: 8

Equipment

  • 9-inch springform pan

Ingredients

  • 1 pound bittersweet chocolate
  • 1 stick unsalted butter
  • 5 large eggs separated
  • 3/4 cup sugar
  • 4 Tbsp white creme de menthe divided
  • pinch salt
  • 1 1/2 cup heavy cream divided
  • fresh raspberries optional

Instructions

  • Preheat oven to 350°.
  • Spray 9-inch springform pan.  
  • Chop chocolate into small pieces.     
  • Put 1/2 pound chocolate into the top of a double boiler with the butter.
  • Stir over medium heat until chocolate melts.
  • Set aside to cool.
  • Bowl should be warm and not hot to touch.
  • In large bowl with electric mixer, start mixing egg yolks.      
  • Add sugar and mix until liquid is thick - about 3 minutes.
  • Slowly mix in melted chocolate and 3 Tbsp of creme de menthe.
  • In another bowl, whip the egg whites with a pinch of salt until they form soft peaks.
  • Fold in chocolate mixture.
  • Transfer ingredients into pan and bake for 40 minutes.  
  • Remove outer ring of pan and cool on rack (cake may have cracks on top and will settle).
  • In a heavy pan over low heat, melt remaining chocolate with 1/2 cup cream to make icing.  
  • Use while warm to ice cake.
  • Refrigerate for 30 minutes before serving.
  • Whip 1 cup cream with 1 Tbsp creme de menthe as optional topping or serve with fresh raspberries.

 

2 Comments

  1. Yummy!! What type of dark (bittersweet) chocolate do you use? I like Valrhona which I get at Trader Joes for a good price!

    • Thanks Barbara – We use Godiva, but Valrhona is great too! Trader Joe’s is opening up in St. Pete later this year!

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