Peppermint Flourless Chocolate Cake
Total Time
40 mins
Prep Time
15 mins
Cook Time
25 mins
Rating
4.82 out of 5 stars
(37)
Ingredients
16
- 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
- 1 cup semisweet chocolate chips or chopped chocolate (for ganache)
- 1/2 cup heavy cream (for ganache)
- 1/2 cup crushed peppermint candy or candy canes (for decorating)
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Preparation
Step 1
Preheat oven to 375°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.
Step 2
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.
Step 3
Add the sugar, salt, vanilla, peppermint extract, and stir to combine.
Step 4
Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don’t over mix.
Step 5
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.
Step 6
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.
Step 7
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 chocolate melts and the mixture is smooth.
Step 8
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.
Step 9
Cut the cake with a sharp knife into small slices. This cake is great with whipped cream or ice cream.
Step 10
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Chef's notes
You will love the peppermint crunch with the silky chocolate ganache and fudgy chocolate cake. The cake is REALLY rich so you can cut the cake into small pieces. This cake will feed quite a few people, which is another reason it is great for the holidays!
You can also make the cake in advance and keep it in the refrigerator until ready to serve. It will keep in the fridge for up to five days. The cake can also be frozen for up to one month.
