Flourless Chocolate Peppermint Cake
Serve a fluffy, moist Flourless Chocolate Peppermint Cake with a peppermint whipped cream topping, for holiday entertaining. So delicious!
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.
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!
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
Let’s talk Christmas desserts. I adore this Flourless Chocolate Cake (and cute Whoodle puppies in checked jammies!)
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.
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.
How do you make a flourless cake?
- 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.
- 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.
- 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.
- 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. - 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–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!
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.
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!
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
Get the Recipe:
Flourless Chocolate Peppermint Cake
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
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Thank you for this delightful sharing! Can’t wait to make both flourless cakes (Kahlua too)!! Happy Holiday Saeason!!!