Yes, I can guarantee love today. You will LOVE this cake. This is a chocolaty, sweet, gooey yet light scrumptious piece of love. Going right in your belly. xoxoxoxoxoxoxo
Ingredients:
6 ounces good quality bittersweet chocolate
3/4 C butter
5 eggs
3/4 C cocoa
1 C sugar
1/2 tsp vanilla
1/2 tsp peppermint extract
One of the other wonderful things about this recipe is that it comes together in under an hour. Yes, under an hour. And that includes the baking time. I’m not a big baker. I probably bake a few times a year and honestly, everything is delicious and beautiful but I’m not hugely fulfilled by baking. But I do love making something homemade for holidays and occasions like today! And this is a favorite. And it’s easy. Did I mention I don’t do fussy baking? You might have guessed that already.
Heat the oven to 375 degrees and butter a 9″ springform pan. Have a baking sheet ready to place the pan on top of to keep everything nice and steady. Using a double boiler or a microwave, heat the chocolate and the butter. (Note: This should take only a few minutes over the stove or heat it in 30-second increments in the microwave.) Incorporate well and whisk in the sugar and then the eggs. Sift in the cocoa until just mixed. Stir in the vanilla and peppermint extract. That’s it. Seriously. (Note: I used the KitchenAid mixer but this would also be fine by hand or a hand-held mixer.)
This should feel like the consistency of brownie batter. But don’t eat it! (All those eggs…) Pour it into the buttered pan and place in the center of the oven for 25-30 minutes. You know your oven best and your taste. One of the tricks with flourless cakes is not overcooking them. This was soft and a bit gooey at 25 minutes so if you like it a bit more set, leave it in for 30 or 32 minutes. And while I use the word gooey, don’t misunderstand: this is a light cake. The absence of flour makes this rich and light. Honestly, what sounds better than that? Sift a bit of powdered sugar on top to really make this pretty.
We made some super creamy and dreamy, fresh whipped cream, which divinely offset the chocolaty nature of this cake. DIVINELY. In summer, the addition of fresh fruit like raspberries and blueberries would also be divine. Oh, the peppermint? Well, I love chocolate and peppermint and the half teaspoon is just enough to give the essence but not overpower it in the slightest. How do you go up from divine? All of that! Make this for your dearest, immediately! Enjoy!
(Doesn’t it look like it’s smiling? It’s a hint…!)
