If you like your flourless chocolate cake to be intensely chocolatey but wonderfully minty too, this recipe's for you!
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup plus 2 tsp. sugar, divided
1 pkg. (225 g) Baker's Semi-Sweet Chocolate, broken into pieces
1/2 cup butter
2 Tbsp. finely chopped fresh mint
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How do I make it ?
Heat oven to 350ºF.
Spray bottom and side of 9-inch springform pan with cooking spray; dust side with 2 tsp. sugar.
Microwave chocolate and butter in large microwaveable bowl on HIGH 1-1/2 min. or until both are completely melted, stirring every 30 sec. Stir in remaining sugar and mint.
Beat eggs in medium bowl with mixer on high speed 9 to 10 min. or thickened and quadrupled in volume. Add half the eggs to chocolate mixture; stir gently until blended. Repeat with remaining eggs. Pour into prepared pan.
Bake 35 min. or until toothpick inserted in centre comes out with fudgy crumbs. (Do not overbake.) Cool 10 min. Run small knife around rim of pan to loosen cake; remove rim. Cool cake completely.
Kraft Kitchen Tips!
Substitute 1/4 tsp. peppermint extract for the fresh mint.
Garnish with 2 tsp. sifted icing sugar and additional whole fresh mint leaves just before serving.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 9 g
Cholesterol 85 mg
Sodium 75 mg
Carbohydrate 20 g
Fibre 2 g
Sugars 18 g
Protein 3 g
12 servings, 1 piece (51 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.