|Peppermint Patty Flourless Chocolate Cake decked out for Easter|
Recipe for Peppermint Patty Flourless Chocolate Cake from Julie Richardson in “Vintage Cakes” Makes 1-8 inch cake. Serves 16.
For the Cake:
8 oz. bittersweet chocolate, chopped
1 stick unsalted butter, cubed
1 tbls. vanilla extract
6 eggs, separated, at room temperature
1/2 c. plus 2 tbls. sugar
1/8 tsp. salt
Preheat the oven to 350.
Prepare a 9 inch springform pan by lining the bottom with a parchment paper circle. Do not grease.
Melt butter and chocolate in a bowl over simmering water, stirring occasionally. Set aside.
In a stand mixer with a whisk attachment, beat the egg yolks on low speed and slowly add 1/2 c. sugar. Turn the speed to high and beat until thick and fluffy, about six minutes. Stir in the cooled chocolate mixture.
In another bowl, whisk the egg whites and salt until frothy, then slowly add the remaining 2 tbls. sugar, whipping until the whites hold medium soft peaks.
Carefully fold the whites into the chocolate batter.
Pour into the prepared pan, and place in the middle of the oven.
Bake about 45 minutes until the top is cracked, loses its shine and is firm to the touch. The center can still be wiggly.
For the Filling:
8 oz. real white chocolate, finely chopped
2/3 c. heavy cream
1 tsp. vanilla extract
1/4 tsp. peppermint oil or 1 tbls. peppermint extract
Place the chocolate in a small bowl.
Heat the cream in a small saucepan until it begins to simmer, but not boil. Pour the hot cream over the chocolate and cover with a lid for five minutes. Whisk in the vanilla and peppermint.
With the cake still in the pan, pour the white chocolate mixture on top. The cake should have a depression in its center, and the white chocolate should fill it. Place it in the refrigerator overnight, covered with plastic wrap.
Run a knife around the edge and remove the sides of the pan.
For the Chocolate ganache:
1/2 c. heavy cream
4 oz. bittersweet chocolate, finely chopped
Place chocolate in a small bowl. Heat cream in a small saucepan until it begins to simmer. Pour over chocolate and cover with a lid for five minutes. When it's still warm, pour over the white filling. Put back into the refrigerator and chill until serving time.