This cake comes together quickly and tastes delicious!
Flourless Dark Chocolate Mint Cake
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.
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!