Peppermint Flourless Chocolate Cake
  • 1 pound semisweet chocolate chips
  • 1 cup butter
  • 1/4 cup Peppermint Mocha Kahlua
  • 8 large eggs , separated
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 2 tablespoons powdered sugar
  • Crushed candy canes , for garnish
  1. Preheat the oven to 350 F.
  2. Grease a 9” spring form pan and line the bottom of the pan with parchment paper. Wrap the spring form pan tightly with foil.
  3. Over a double boiler, combine the chocolate chips, butter and Kahlua. Stir until the chocolate and butter is melted and well combined with the Kahlua. Remove from the heat and allow to cool slightly.
  4. Separate the eggs. Place the egg whites in a bowl and beat to stiff peaks. In a separate bowl, combine the egg yolks, sugar, vanilla and salt. Slowly add the egg yolk mixture into the cooled chocolate mixture.
  5. Add 1/3 of the egg whites into and fold them into the chocolate mixture. Fold in the remaining egg whites. Pour the cake batter into the prepared spring form pan.
  6. Place the pan in a deep oven proof basin and pour a kettle full of boiling water in the basin so it comes up half way up the spring form pan.
  7. Bake the cake in the oven for 40 minutes or until the edges of the cake are just beginning to set. Remove from the water pan and cool on a cooling rack. Cover and place the cake in the fridge overnight.
  8. Take the cake out of the fridge 30 minutes before serving. Dust with powdered sugar. Top with crushed candy canes.