Prepare to be transported to chocolate heaven with a decadent dessert that will make your taste buds dance and your guests swoon! This Peppermint Patty Flourless Chocolate Cake is not just a recipe—it's an experience that combines the rich, intense flavor of bittersweet chocolate with a cool, refreshing hint of mint. Perfect for those who crave an extraordinary dessert that looks like it came straight from a professional bakery but can be easily created in your own kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 8 ounces bittersweet chocolate, chopped
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon peppermint extract
- 1/2 cup cocoa powder
- Powdered sugar (for dusting)
- Mint chocolate patties (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch round springform pan and line the bottom with parchment paper to prevent sticking.
- Create a double boiler by placing a heatproof bowl over a pot of simmering water. Ensure the bottom of the bowl does not touch the water.
- Add the chopped bittersweet chocolate and unsalted butter to the double boiler. Stir gently and continuously until completely melted and smooth, creating a glossy chocolate mixture.
- Remove the chocolate mixture from heat and whisk in the granulated sugar until fully incorporated and the mixture looks uniform.
- Add the eggs one at a time, whisking thoroughly after each addition to ensure a smooth and well-blended batter.
- Stir in the peppermint extract, mixing until the flavor is evenly distributed throughout the batter.
- Sift the cocoa powder into the chocolate mixture, folding gently with a spatula until no dry streaks remain.
- Pour the batter into the prepared springform pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 25-30 minutes, or until the edges are set but the center is still slightly soft and slightly jiggly.
- Remove from the oven and let the cake cool completely in the pan for about 1 hour. The cake will naturally sink and create a dense, fudgy texture.
- Once cooled, carefully release the springform pan and transfer the cake to a serving plate.
- Dust the top generously with powdered sugar using a fine-mesh sieve for an elegant finish.
- Garnish the cake with mint chocolate patties around the edges or on top for additional decoration and flavor.
- Slice and serve at room temperature. For best texture and flavor, let the cake sit for about 15 minutes before serving.
Tips
- Use high-quality chocolate for the most intense flavor—the better the chocolate, the more delicious your cake will be.
- When melting chocolate, always use low, gentle heat to prevent burning and ensure a smooth texture.
- Be careful not to overmix the batter after adding eggs to maintain the cake's delicate, fudgy consistency.
- Use a springform pan for easy cake removal and a professional presentation.
- Allow the cake to cool completely before dusting with powdered sugar to prevent moisture absorption.
- For an extra touch of elegance, chill the cake briefly before serving to help it set and enhance its dense texture.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 385kcal
Carbohydrates: 32g
Protein: 6g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 125mg
