Recipe courtesy of: Karen Barker
Original recipe located at:
I got this recipe from a cookbook, but I also found it online.
This is an “oh my god” recipe…love at the first bite. The mint flavor is not overpowering but cuts through the richness of the chocolate just enough (I feel bad just hinting that chocolate needs to be “cut”). As usual, I used Ghirardelli chocolate chips. They never fail me.
I didn’t really try to make the ganache pretty and was too impatient to let it thicken enough to spread on the sides. Oh well!
- 14 ounces semisweet chocolate, chopped
- 16 tablespoons (8 ounces) butter
- 1/4 cup plus 2 tablespoons cream
- 6 eggs, separated
- 1 cup sugar
- 1 cup flour
- 1/2 teaspoon kosher salt
- 2 teaspoons vanilla
- 1 cup (6 ounces) small-diced peppermint pattie candies
- 1 cup cream
- 8 ounces semisweet chocolate, finely chopped
- Whipped cream, for serving
To make the cake: Preheat oven to 350 degrees F.
Butter a 9 1/2 to 10-inch springform pan, line the bottom with parchment paper, butter the paper, and flour the pan, tapping out the excess flour. I sprayed mine with a baking spray (with flour in it).
Melt the chocolate with the butter and cream in the top of a double boiler. Reserve. I put it in the microwave for approximately 30 seconds at a time and stirred it each time.
In the bowl of a mixer with a whip, beat the egg yolks with the sugar until very thick and light (about 5 minutes). Add the melted chocolate mixture to the egg yolks and mix until just blended. Add the flour, salt, and vanilla and mix until combined, scraping the bowl once or twice. Transfer the batter to a large mixing bowl and stir in the Peppermint Pattie pieces. The mixture will be quite thick.
In a clean mixing bowl, with a clean whip, beat the egg whites to medium soft peaks. Lighten the batter by stirring in about one-third of the egg whites. Fold in the remaining whites and the place batter in the prepared pan. Bake at 350 degrees F for approximately 45 to 50 minutes. The top of the cake will feel set and very fine hairline cracks will just start to form around the edges. Remove and cool in the pan on a rack.
To make the ganache topping: Heat the cream in a heavy bottomed saucepan to just under a boil. Add the chopped chocolate and, over very low heat, constantly stirring, cook the mixture until it is completely smooth. Strain through a fine sieve into a bowl and cool, stirring occasionally, until thickened and spreadable. This can take several hours. Again, I heated the chocolate in the microwave. I also didn’t bother with the sieve. Too fussy!
You can make the topping up to 3 days ahead, refrigerate it, and allow it to come to room temperature for several hours before using. You can also hasten the cooling process by placing the melted ganache over an ice bath and gently stirring it till thickened; however, the resulting texture may not be quite as smooth and creamy.
Place the cooled cake upside down on a cardboard cake circle or a service plate. Remove the sides and bottom of the springform pan. Remove the parchment liner. Using an offset spatula, decoratively spread the ganache over what is now the top of the cake, drawing the ganache all the way out to the edges of the cake. Using the offset spatula, level the edges to give the cake a finished look. Serve at room temperature with whipped cream, Cocoa Fudge Sauce and Mint Syrup.