FLOURLESS CHOCOLATE MINT CAKE
Makes one 9 inch cake
Very rich cake for mint chocolate lovers. A velvety ganache icing finishes
it off.
Ingredients:
14 ounces bittersweet chocolate, chopped
3/4 cup unsalted butter, cubed
6 egg yolks
6 egg whites
3/4 cup white sugar, divided
2 teaspoons vanilla extract
1 teaspoon mint extract
1 1/4 cups heavy cream
1 pound bittersweet chocolate, chopped
Preheat the oven to 350° . Grease
a 9 inch springform pan. Line the bottom of the pan with parchment paper,
and then wrap the outside of the pan with aluminum foil.
Combine 14 ounces of bittersweet chocolate with the butter in double
boiler over a pan of simmering water. Stir until melted. Remove from
heat, and cool to lukewarm.
In a medium bowl, whip egg yolks with half of the sugar (6 tablespoons)
until thick and pale, about 5 minutes. Fold cooled chocolate into the
yolks along with the vanilla and mint extract. In another bowl, whip
egg whites until foamy. Gradually add remaining sugar while continuing
to whip to medium stiff peaks. Fold egg whites into the chocolate mixture
in thirds. Pour the batter into the prepared pan.
Bake for 45 minutes in the oven, until the top of the cake is puffed
and cracked. check with a toothpick if in doubt. Cool cake in the pan
over a wire rack. The top will fall.
Directions For Ganache:
Place 1 pound of chocolate in a metal bowl. Heat cream to boiling in
a saucepan. Pour hot cream over chocolate, and stir until smooth. Bowl
may be set over a pan of simmering water if the chocolate is not able
to melt completely from the heat of the cream.
Press down gently on the top of the cake to make it uniformly flat.
Remove sides from the cake pan, and invert cake onto a plate. Remove
parchment paper from the bottom. Ladle warm ganache over the top, and
spread out to cover sides. Let it stand to set.
