Serve a fluffy, moist Flourless Chocolate Peppermint Cake with a peppermint whipped cream topping, for holiday entertaining. So delicious!

Flourless Chocolate Cake with Peppermint Whipped Cream

Hey, Friends. I hope you’re enjoying the week before Christmas! Over the weekend we dove into this Flourless Chocolate Peppermint Cake, a beautiful holiday dessert.

Flourless Chocolate Peppermint Cake

This Flourless Chocolate Cake with Peppermint Whipped Cream, is a great recipe to serve your gluten-free guests! 

Gluten Free: means no gluten (which is the protein in wheat, barley and rye) so YES, this cake is gluten-free!

You may have already tried my Kahlua Flourless Chocolate Cake, dusted with powdered sugar, or topped with fresh whipped cream and raspberries, another great holiday dessert option! Or these simple Almond Flour Chocolate Brownies.

Tasty Flourless Chocolate Cake with Peppermint Whipped Cream

Why we love this recipe

I love to make this cake recipe because you can make it ahead.

Add the whipped cream right before serving.

The peppermint (crushed candy cane) is totally optional.

Everyone loves this cake!

Flourless Chocolate Cake with Peppermint Whipped Cream - how to

Ingredients for Flourless Chocolate Peppermint Cake

Pretty basic. Sugar, eggs, butter and the best quality chocolate you can find.

It really does make a difference what kind of chocolate. Years ago I learned this from my friend Roger (a doctor I worked for for years), who was a chocolate lover and a fantastic baker and cook.

  • Best-quality bittersweet chocolate
  • Vanilla extract
  • Unsalted butter + eggs
  • Salt
  • Coconut or regular sugar
  • Whipped cream
  • Confectioners’ sugar
  • Peppermint extract
  • Crushed peppermint candy

Flourless Chocolate Cake with Peppermint Whipped Cream - Alder tree

Let’s talk Christmas desserts. I adore this Flourless Chocolate Cake  (and cute Whoodle puppies in checked jammies!)

round chocolate flourless cake

Does flourless cake need to be refrigerated?

I’ve been making flourless cakes for 30 years. No, I’ve never refrigerated them.

I just cover them loosely with a piece of foil or plastic wrap and leave on the counter.

sprinkling peppermint on a flourless chocolate cake

Refrigerate if whipped cream is on top!

Now, if you serve the whipped cream on top, you will want to refrigerate.

Which is why I love to sometimes serve the whipped cream on the side. Unless I know we are going to eat the entire cake (like 6-8 guests are coming for dinner), then I’ll spread on top.

And then top with chopped peppermint.

The BEST Flourless Chocolate Cake with Peppermint Whipped Cream

How do you make a flourless cake?

  1. Line the bottom of an 8-inch springform pan with parchment paper.
  2. In a heatproof bowl or double boiler, melt the chocolate. When chocolate is mostly melted, mix in the butter until smooth and remove from heat. Allow to cool slightly.
  3. In two bowls, separate 4 of the eggs. Whisk 2 whole eggs and the 4 egg yolks with 1/2 cup of the sugar in a large bowl—just until combined. Slowly whisk in the warm chocolate mixture.
  4. In a large bowl, beat the 4 egg whites until foamy. Gradually add the remaining 1/4 cup of sugar into the egg whites, and beat until glossy with soft (not stiff) peaks. Very gently fold about a quarter of the beaten egg whites into the chocolate mixture. Continue folding in the remaining egg whites. Scrape the batter into the pan and smooth the top.
  5. Set the pan on a rimmed baking sheet, and bake until the top is puffed and the center is no longer wobble. 
    After the cake is done baking, allow to cool—the center of the cake will sink and form a crater. Let the cake cool completely on a rack before adding whipped cream.
  6. In a medium mixing bowl, whip cream with an electric mixer until soft peaks begin to form.
  7. Next add in powdered sugar, vanilla, and peppermint. Beat until whipped cream becomes a bit firmer–don’t beat too long, as the cream will become very stiff instead of silky.
  8. Remove the cake form by running a knife around the edge. Remove cake from pan and place on platter.
  9. Using a spatula, fill the center of the cake with the whipped cream, gently pushing the cream to the edges of the cake, but do not smooth too much. Sprinkle the top with peppermint candy and serve!

Christmas checks and plaid 

I’ve been thinking about how much I love plaid, too. Whether checks and plaids (this Apple Walnut Crostini recipe) or Snickerdoodle cookies, Christmas plaid is the best. 

Flourless Chocolate Cake with Peppermint Whipped Cream - Alder jammies
Of course, we found some cute plaid jammies for Alder the Whoodle. Since I can’t hug my babies in their Christmas jammies anymore, well … Alder fills that need. HA!

Flourless Chocolate Cake with Peppermint Whipped Cream - piano

A new nighty for my darling niece!

Merry Christmas, Friends!

More Chocolate recipes to try:

You may also enjoy Flourless Monster Cookie Bars [Oh Sweet Basil]

Gluten Free Peppermint Brownies

Pumpkin Spice Flourless Chocolate Cake

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Flourless Chocolate Peppermint Cake

Serve a fluffy, moist Flourless Chocolate Peppermint Cake with a peppermint whipped cream topping, for holiday entertaining. So delicious!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Yield: 8

Ingredients
 

  • 8 ounces best-quality bittersweet chocolate, coarsely chopped
  • 1 tsp vanilla extract
  • ½ cup unsalted butter, at room temperature and cut into 1-tablespoon pieces
  • 6 large eggs
  • ½ tsp. salt
  • ¾ cup coconut or regular sugar

Whipped cream

  • 1 cup cold heavy cream
  • 4 Tbsp confectioners’ sugar
  • 1 tsp pure vanilla extract
  • ½ tsp peppermint extract, optional
  • Crushed peppermint candy to garnish

Instructions
 

  • Preheat the oven to 350°F.
  • Line the bottom of an 8-inch springform pan with parchment paper.
  • In a heatproof bowl or double boiler, melt the chocolate. When chocolate is mostly melted, mix in the butter until smooth and remove from heat. Allow to cool slightly for 7-10 minutes.
  • In two bowls, separate 4 of the eggs. Whisk 2 whole eggs and the 4 egg yolks with ½ cup of the sugar in a large bowl—just until combined. Slowly whisk in the warm chocolate mixture.
  • In a large bowl, beat the 4 egg whites until foamy, 2 minutes. Gradually add the remaining ¼ cup of sugar into the egg whites, and beat until glossy with soft (not stiff) peaks—5 minutes. Very gently fold about a quarter of the beaten egg whites into the chocolate mixture. Continue folding in the remaining egg whites. Scrape the batter into the pan and smooth the top.
  • Set the pan on a rimmed baking sheet, and bake until the top is puffed and the center is no longer wobbly—35 to 40 minutes. Be careful not to bake the cake too long.
  • After the cake is done baking, allow to cool—the center of the cake will sink and form a crater. Let the cake cool completely on a rack before adding whipped cream.
  • In a medium mixing bowl, whip cream with an electric mixer until soft peaks begin to form. Next add in powdered sugar, vanilla, and peppermint. Beat until whipped cream becomes a bit firmer, 2 minutes–don’t beat too long, as the cream will become very stiff instead of silky.
  • Remove the cake form by running a knife around the edge. Remove cake from pan and place on platter.
  • Using a spatula, fill the center of the cake with the whipped cream, gently pushing the cream to the edges of the cake, but do not smooth too much. Sprinkle the top with peppermint candy and serve!

Notes

reposted from DEC 2018
Cuisine: American
Course: Dessert
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 flourless cake with whipped cream topping!