This cake comes together quickly and tastes delicious!

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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.