Celebrate the Season | Dark Chocolate and Peppermint Flourless Cake

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.  

To see how we created the 'Winter Light' table setting, click here.  Want more holiday goodness? Visit our holiday page, 'Celebrate the Season' here. 

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

3 eggs

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