As I was perusing… I love the word perusing… I also love the words Beijing, Machu Picchu, Monkey and Pretoria.Â What? Why are you looking at me that way? I like words. I’m a blogger. It stands to reason that words would make me happy. They’re my life, man! My livelihood! My reason for living!
Sorry. I’m done now.
Erhmmm, as I was perusing the blog the other day, I noticed that it had been 12, I’ll type that again as a word…(I like words. have I mentioned that?) TWELVE, posts since I had done anything chocolate. And even then, it wasn’t pure chocolate. It was cookies that merely involved chocolate chips. Not that that’s a bad thing. But it’s not the type of chocolate that makes one swoon. It’s not the type of chocolate that leaves you gasping for breath and thinking that you never want to eat chocolate again.Â Or for at least an hour. It’s not the type of chocolate that has you planning secret hideaways into the closet, leaving your six year old naked, shivering and waiting for his bath as you whisper sweet nothings to the chocolate.
This isn’t just me, is it?
Sorry. I’m done now. Maybe.
This is pure chocolate overload… pure chocolate nirvana…pure chocolate…
This is yummy. I have made a flourless chocolate cake before here on the blog and I won’t tell you that this is miles away from that one in preparation and baking. This one is, however, gussied up for Christmas. It looks like a huge round of peppermint bark. And rather tastes like it too. It’s dense, fudgy, outrageously rich and decadent (this uses a pound each of chocolate and butter, after all) and totally over the top delicious. You can’t eat but a sliver of this at a time (closet hideaways notwithstanding) so it goes a long way, making it perfect for a party. Make this at Christmas and Santa will bring you diamond rings, houses, BMW’s, your own pool boy named Juan. Ok, maybe not.
You know the drill…. 🙂
Peppermint Bark Flourless Chocolate Cake
- 16 ounces good quality semi sweet or dark (not too dark or the cake will be bitter) chocolate, chopped
- 1 pound unsalted butter
- 1 cup sugar
- 1 cup heavy cream
- 1/4 teaspoons salt
- 9 eggs (yes, nine)
- 2 tablespoons vanilla extract
- 1 1/2 teaspoons peppermint extract
- 1/2 cup white chocolate chips
- 2 1/2 tablespoons heavy cream
- 1/2 cup crushed peppermint candy (candy canes work great)
- Preheat oven to 350 degrees. Grease a 10 inch springform pan (you can get this size at Wal mart) and set the pan on a baking sheet. This is in case of any leakage.
- In a medium saucepan, combine the chocolate, butter, sugar, salt and cream. Cook over low heat, stirring frequently, to melt the chocolate and butter. Make sure to stir it all up and get this nice and smooth.
- In a large bowl, whisk together the eggs, vanilla and peppermint extract. Slowly whisk in half of the chocolate mixture. Again, slow is the key so you don’t scramble the eggs. You want to slowly temper them. Return the egg mixture to the chocolate mixture, stirring to combine.
- Pour the batter into the prepared pan. Bake at 350 for about 45 to 55 minutes, or until a toothpick inserted in the middle comes out clean. Let the cake cool in the pan for about 2 hours, then refrigerate it for at least 4 hours, preferably overnight. When the cake comes out of the oven, it will look puffy, then will fall and sink. This is what it’s supposed to do, so don’t panic and think you did something wrong.
- In a small bowl, combine the white chocolate and cream. Microwave for 35 seconds on high, then stir. It should be melted. If not. put it back in for about 5 seconds. Drizzle the white chocolate over the cake, then sprinkle with the crushed peppermint.
- Cut into thin slices to serve. It’s easiest cut with a knife run under hot water, then wiped dry.
Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.