Flourless Mint Chocolate Cake
|Flourless Mint Chocolate Cake|
Flourless Mint Chocolate Cake is a very rich and fudgy chocolate cake for true chocolate lovers. The bottom layer is a classic flourless chocolate cake, but filled with white chocolate that is filled and covered with chocolate ganache, to be a dessert as a perfect Christmas dessert.
Prep Time: 120 Mint
Cook Time: 35 Mint
Flourless Mint Chocolate Cake
- 5 eggs
- 1 ½ teaspoon. vanilla extract
- 2 tbsp. Unsweetened cacao powder (added to clean the pan)
- 12 ounces of chopped semi-sweet chocolate
- ¾ cup unsalted butter (added to lubricate the pan)
- 1 glass of sugar
- a pinch of salt
Fill Mint Ganache
- ½ – 1 teaspoon mint extract (to taste)
- 2 tablespoons soften unsalted butter
- green food coloring
- 12 ounces of white chopped fine brown
- 6 tablespoons of thick cream
- 1 Tablesoon mild corn syrup
- 1 tablespoon of light corn syrup
- 10 ounces of finely chopped semi-sweet chocolate
- ½ + 1 teaspoon thick cream
- Preheat the oven to 350F and place the rack in the center position.
- Spread the 9 x 2 inch round cake pan with butter. Cover the bottom with parchment paper, butter paper, then a little dust the bottom and the side with cocoa powder, then press the excess cocoa powder and set aside.
- Place ¾ cup of unsalted butter in 1-inch chunks and 12 ounces of chopped chocolate in a heat-resistant bowl. Melt chocolate and butter in the microwave or on a pan filled with boiling water. Stir until completely smooth, then set aside until slightly cool.
- Next, in a large bowl, place eggs, sugar, vanilla and salt. Beat at medium speed until pale yellow and double the size.
- With your mixer running at low speed, gradually add melted chocolate and stir to mix. Add cocoa powder and stir until evenly mixed.
- Pour the mixture into a prepared skillet and bake for about 30 minutes or until a toothpick inserted in the center comes out with a few wet crumbs. Don’t bake the cake too much, or it won’t sink in enough when it’s cold !!!
- Col cake on a baking sheet on a wire rack for 30 minutes. If the cake doesn’t drown me in the middle when it starts to cool, cover it with baking paper and press with a 7-inch round cake pan in the middle to make a dent to fill. Then run a thin knife around the edge and transfer to a rack to cool completely.
- Transfer the chilled cake to a serving plate and fill in the contents.
White Chocolate Mint Ganache Filling
- Place the finely chopped chocolate in a heat-resistant bowl. Heat the thick cream and corn syrup to a boil, stir and pour over the chocolate. Leave for 1-2 minutes, then stir until the chocolate is melted and smooth. Stir in the butter, then add mint extract and green food coloring.
- Pour the filling into the hollow in the middle of the cake, then place the cake in the freezer for 10-15 minutes until the contents harden.
- Place the finely chopped chocolate in a heat-resistant bowl. Heat the thick cream and tuber syrup until it boils, stir and pour over the chocolate. Leave it for a few minutes, then stir until the chocolate is completely melted and smooth. If the ganache is too warm and thin, cool it to room temperature, then pour it over the cake. Spread from the top and edges too.
- Garnish with mint leaves and sprinkles if desired.
- Store in the refrigerator.