Chocolate and peppermint are ubiquitous to the holiday and winter season. This Flourless Dark Chocolate Peppermint Cake is like a brownie - it is cakey, rich and has a slight crumble. The addition of peppermint leaves a subtle cooling effect and if the holidays could be summed in one bite this cake would be it.
Dark Chocolate and Peppermint Flourless Cake
6 ounces bittersweet chocolate, roughly chopped
1/2 cup coconut oil or butter
3/4 cup + 2 tablespoons sugar
2 teaspoons pure peppermint extract
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder, plus more for greasing
1/4 cup powdered sugar for dusting
Directions: Preheat oven to 350 degrees. Generously oil the bottom and sides of a spring foam pan* (we like this one) with butter or canola oil. Dust with unsweetened cocoa powder, set aside. Fill a small sauce pot with hot water, bring to a simmer. Place a heat-proof bowl over simmering water and add chopped chocolate and coconut oil/butter. Allow to melt and cool. Meanwhile, mix eggs and sugar in a mixing bowl. Add peppermint oil, salt and cocoa powder. Add melted chocolate mixture. Stir until completely combined. Pour into pan and cook for 25 to 30 minutes or until a knife can be inserted into the center and comes out with a bit of crumb. Allow to cool completely before removing from pan. Dust with powdered sugar before serving.
*The spring foam pan size depends on how thick you want the cake. If you like a thinner option, choose a larger pan. We like our flourless cake to be like a brownie, so we picked a smaller pan option.
Photography & Styling by Alison