Where I found it: Raley’s Something Extra Magazine Nov./Dec. 2011 (Raleys.com)
Yield: One 9-inch cake
I didn’t get a chance to bake this Pepperminty delight over the holidays, but I wasn’t about to wait another year to try it out. This cake is so delectable, it’s perfect for any occasion. When it’s fresh out of the oven it’s rich, thick and gooey. As it cools it firms in to a velvety fudge. I love it both ways!
I was happy to try this (flourless) recipe out this past week while my sister was visiting, because she is trying to eat gluten-free. Trust me, you won’t miss the flour, and neither will anyone else!
If you would rather leave the peppermint extract and peppermint patties out, go ahead! The chocolate flavor alone is enough to make this one a winner!
What you need:
¾ cup butter
6 oz. bittersweet or dark chocolate
1 ¼ cups sugar
1 egg yolk
1 tsp. vanilla extract
1 tsp. peppermint extract
1 cup cocoa powder
15 York peppermint patties, coarsley chopped
Whipped cream (optional)
What to do:
- Melt butter and chocolate together in a saucepan over low heat, stirring frequently.
- Stir in sugar, eggs, and extracts. Whisk in cocoa powder, then stir in peppermint patties.
- Spread batter into a greased 9-inch springform pan.
- Bake at 375°F for 30 minutes.
- While cake is still warm, run thin knife around the edge of the cake to loosen it from the pan. Cool and cut into wedges.
- Serve with whipped cream, if desired.