Flourless Chocolate Cake with Peppermint Whipped Cream

Serve a fluffy, moist Flourless Chocolate Cake with Peppermint Whipped Cream for holiday entertaining, with peppermint whipped cream topping!

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

Flourless Chocolate Cake with Peppermint Whipped Cream

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!

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

What are the ingredients in a flourless 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

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 with whipped cream

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.

So peppermint and cake go together, don’t you think?

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!

Also LOVE this Christmas Plate Set with Christmas Plaid and Reindeer (set of 4). Buy them, here. [affiliate link]

Flourless Chocolate 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 also enjoy Flourless Monster Cookie Bars [Oh Sweet Basil], or these Gluten Free Peppermint Brownies.

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Flourless Chocolate Cake with Peppermint Whipped Cream

Servings: 8

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr

Course: Dessert

Ingredients

• 8 ounces best-quality bittersweet chocolate, coarsely chopped
• 1 tsp vanilla extract
• 1/2 cup unsalted butter, at room temperature and cut into 1-tablespoon pieces
• 6 large eggs
• 1/2 tsp. salt
• 3/4 cup coconut or regular sugar

Whipped cream

• 1 cups cold heavy cream
• 4 Tbsp confectioners’ sugar
• 1 tsp pure vanilla extract
• 1/2 tsp peppermint extract
• 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 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, about 2 minutes. Gradually add the remaining 1/4 cup of sugar into the egg whites, and beat until glossy with soft (not stiff) peaks—about 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, about 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

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