Minty-Fresh Flourless Chocolate Cake
Serving Size / Yield
- 1/2 C. Sugar, plus additional for dusting pan
- 8 oz. Bittersweet Baking Chocolate, chopped and divided
- 11 Tbs. Unsalted Butter, divided
- 2 Tbs. Fresh Mint Leaves, finely chopped
- 4 Eggs, beaten on high speed until thickened
Preheat oven to 350 degrees. Spray a 9" cake pan with cooking spray, and lightly dust sides with sugar. In a large microwaveable bowl, warm 4 oz. bittersweet chocolate and 8 Tbs. butter on high for 1 1/2 minutes or until both ingredients have melted, stirring every 30 seconds. Stir in sugar and mint. Add half of the beaten eggs to the chocolate mixture, and stir gently until fully blended. Repeat with the rest of the eggs. Pour chocolate batter into cake pan and bake 35 minutes, or until toothpick inserted in center comes out coated with crumbs. Cool 10 minutes. Remove cake from pan and cool completely.
In another microwaveable bowl, warm 4 oz. bittersweet chocolate and 3 Tbs. unsalted butter on high, stirring every 30 seconds until the ingredients have melted and formed a smooth mixture. Pour and spread the warm glaze over the cooled cake. Refrigerate cake for 20-40 minutes until the glaze has set.