Flourless Chocolate Mint Cake Recipes
FLOURLESS CHOCOLATE-MINT CAKE
If you like your flourless chocolate cake to be intensely chocolatey but wonderfully minty too, this recipe's for you!
Provided by My Food and Family
Categories Herbs
Number Of Ingredients 5
Steps:
- 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 center 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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ANDES MINT CHOCOLATE FLOURLESS CAKE
Make and share this Andes Mint Chocolate Flourless Cake recipe from Food.com.
Provided by Erin K. Brown
Categories Dessert
Time 8h12m
Yield 1 cake, 16-24 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 325 degrees Fahrenheit. Butter the bottom of a spring-form pan.
- In a double boiler, gently melt butter, Andes mints and chocolate. Stir until completely melted and smooth. Remove from heat and let cool.
- Mix eggs, sugar and vanilla in a large bowl with an electric mixer at high speed until mixture becomes three times the original volume (about 3-5 minutes). Through a strainer, add 1/4 of the chocolate mixture into the bowl. Using a spatula, mix gently until thoroughly incorporated. Add remaining melted chocolate through strainer to catch any solid pieces and fold in gently until well mixed.
- Pour batter into the prepared pan and bake for 12 minutes. The cake will be slightly soft to the touch, not firm. Don't be tempted to bake it for any longer than this. Remove from the oven and let cool in the pan. When cool, cover pan and refrigerate for 3 hours or overnight. Remove pan sides, invert cake onto large plate and remove pan bottom and peel away parchment paper. Invert cake again on another plate or serving platter. Sprinkle with confectioners' sugar or cocoa powder immediately before serving.
- (Prep time includes overnight refrigerator time.).
- *Can also use 56 Andes Toffee Crunch thins or 56 Cherry Jubilee Thins or 2 cups of Andes chips.
Nutrition Facts : Calories 466.9, Fat 36.2, SaturatedFat 22.6, Cholesterol 111.5, Sodium 205, Carbohydrate 38.2, Fiber 4.2, Sugar 28.2, Protein 5.4
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