Saturday, December 20, 2014

Flourless Mint Chocolate Cake.

This alternate Christmas cake is free from dried fruit, brand, candied peel and oh heck no nuts or flour as well. This cake is rich, dark and scrumptious - the perfect Christmas cake for anyone. This cake feels like a special occasion in one bowl as it requires more than 4 bars of dark chocolate and 8 eggs. The mint flavour and chocolate is the extent of festiveness as you will get, but with a large dollop of freshly whipped cream is the perfect combination to end a delightful and thankful day. 

Flourless Mint Chocolate Cake 
16.oz 70% cocoa dark chocolate
1 cup unsalted butter
1 cup soft light brown sugar
1/2 caster sugar
3/4 cup hot strong coffee
2 tbsp cocoa powder
8 large free range eggs
1 tbsp vanilla extract
1tsp peppermint extract
1. Line a 10″ round springform cake pan with parchment paper and preheat the oven to 180 degrees celsius.
2. Break the chocolate up into a large bowl, and set it over a pan of boiling water to melt. Meanwhile, cream together the butter and sugar in a mixer until soft and light, and then mix in the cocoa powder.
3. Slowly pour the melted chocolate into the butter and sugar mixture, beating as you go. With the beaters still running, carefully pour in the hot coffee. Scrape down the sides of the bowl if necessary.
4. Beat the 8 eggs together with the vanilla extract and slowly pour into the chocolate mixture with the beaters running. Lastly, add in the peppermint extract and mix to combine.
5. Pour the mixture into the lined cake pan and bake for 45-55 minutes, until the top is cracked and a skewer inserted into the centre of the cake come out clean. Leave the cake to cool completely before cutting- it will sink and deflate as it cools.
6. Dust with icing sugar, and serve with freshly whipped cream, plus a few berries to go alongside.

Once settled, the cake is extremely similar to a rich indulgent brownie that is absolutely delicious and will screaming out for seconds. 

M x 

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