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Flourless Mint Chocolate Cake Recipe
Flourless chocolate cakes are interesting.
At first, you might think that it is a “healthy” dessert, because the lack of flour. (Since there are another "non-starch" option in foods like “wraps” instead of "bread" sandwiches--offered as a "healthy" atkins diet-type of choice). The idea there is to reduce your starch / carbohydrate intake.
However; flourless chocolate cakes are less about eating “healthy”, and more about eating “decadently”.
True, you don’t have a couple cups of cake or all-purpose flour in your cake, but you do have 6 egg yolks (full of tasty fat!) to be its surrogate. Plus, you whip up the left over egg whites into a meringue and fold it into the batter to “lighten up” the cake and make it a bit more “spongy”.
The end result is an equally dense and fluffy cake that has a brownie-like texture and a rich chocolate flavor; Decadent indeed....
The following recipe is for a chocolate mint flourless cake (I used mint chocolate syrup for this, but if you can't find any, you can use 1:3 proportions of mint chips and chocolate chips).
It is a perfect treat or dessert for almost any occasion.
4 tablespoons (2 oz.) of any type of Chocolate Mint Syrup (Torani’s syrup is very good)
6 whole eggs
1 cup (8 ounces) of semi-sweet, milk, or dark chocolate chips
2 tablespoons (1 ounce) of cold coffee
1 teaspoon of pure vanilla extract
½ cup of white sugar
1 teaspoon white sugar (for the egg whites)
1. Pre-heat the oven to 350 degrees F.
2. Separate the egg yolks and eggs whites. Have the egg whites in a small bowl and the egg yolks in a large mixing bowl.
3. Using a double boiler (or a small sauce pot with a ½ inch of water in it with a slightly larger glass bowl over it) melt the chocolate chips over low heat. This should take a little over 5 minutes, if you stir constantly. Add the cold coffee to help the melting process if the chocolate gets too “dry”.
4. When the chocolate is fully melted and smooth, remove it from the heat, and set aside to cool a bit.
5. In the large mixing bowl with the egg yolks and the chocolate mint syrup, the white sugar and vanilla (and the cold coffee if you didn’t use it for the melting process).
6. Whisk the yolk and sugar mixture together, and then add the melted chocolate and mix again.
7. In a standing mixer pour the egg white and the teaspoon of white sugar and set the speed on high.
8. Beat the egg whites until you have a “stiff peaks” meringue.
9. Fold the whipped egg whites / meringue into the chocolate batter.
10. Pour the batter into a 9 inch springform cake pan.
11. Place the pan on a baking sheet, and bake the cake for 40 minutes.
12. Cake will be done when a toothpick comes out mostly clean when poked into the center.
13. Allow the cake to cool completely before cutting and serving.