Time: 14 hours 15 minutes
Complexity: average
Servings: 15

This simple-looking cake tastes like a giant peppermint candy coated in dark chocolate, one of the many ingredients it contains. Peppermint patties have a dense mint filling covered in chocolate. The flavor is refreshing and harmonious. Cut the candies into small cubes, knead them into the chocolate batter, and every bite of the finished cake will be filled with this vibrant freshness. Cover the finished cake with chocolate ganache. To complete the cake, serve it with peppermint syrup and chocolate-caramel sauce. It's recommended to prepare these toppings in advance; this will simplify your work in the kitchen, and the flavor of the infused syrup will be much more intense.

Ingredients:

Cake

• 400 g dark chocolate, chopped
• 220 g butter
• 1/4 cup + 2 tablespoons cream
• 6 eggs, separate the yolks from the whites
• 1 cup of sugar
• 1 cup premium flour
• 0.5 tsp salt
• 2 tsp vanilla extract
• 1 cup (170 g) Peppermint Patties, diced

Ganache for topping

• 1 cup of cream
• 220 g dark chocolate, finely chopped
• Whipped cream for serving

Chocolate caramel sauce

• 120 g butter
• 0.5 cup brown sugar
• 1/3 cup sifted cocoa
• 1 cup of cream
• A few grains of coarse salt
• 0.5 tsp vanilla extract

Mint impregnation

• 240 g of sugar
• 3/4 cup water
• 2 tbsp. fresh mint leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, dark chocolate, cocoa, eggs, cream, caramel, mint

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Preparation:

Step 1
• Preheat oven to 350°F (175°C). Grease a 9-10 inch springform pan and line the bottom with parchment paper. Grease the parchment paper and dust the pan with flour, shaking off any excess.
Step 2
• Bake the cakeMelt the chocolate with the butter and cream in a double boiler. Set aside.
  
  In the bowl of a stand mixer fitted with a whisk attachment, beat the egg yolks and sugar until very thick and light in color (about 5 minutes). Add the melted chocolate mixture to the egg yolks and mix thoroughly. Add the flour, salt, and vanilla and mix, scraping down the sides of the bowl. Transfer the batter to a large bowl and fold in the peppermint candy pieces. The mixture will be quite thick.
Step 3
• In a clean mixer bowl with a clean whisk, beat the egg whites until medium soft peaks form. Lighten the batter by folding in about one-third of the egg whites. Then fold in the remaining egg whites and pour the batter into the prepared pan.
Step 4
• Bake at 350°F (175°C) for approximately 45-50 minutes. The top of the cake will be set, and tiny cracks will just begin to form around the edges. Remove the cake from the oven and cool on a wire rack in the pan.
Step 5
• Prepare the ganacheHeat the cream in a heavy-bottomed saucepan until just above a boil. Add the chopped chocolate and, over very low heat, stir constantly until the mixture is smooth. Strain through a fine-mesh sieve into a bowl and cool, stirring occasionally, until the ganache thickens and becomes a paste (this may take several hours).
  
  You can make the ganache up to 3 days in advance and store it in the refrigerator, then remove it from the refrigerator a few hours before using to bring it to room temperature. You can also speed up the setting process by placing it in an ice bath and gently stirring until it thickens; however, the resulting texture may not be as smooth and creamy..
Step 6
• Cover the cake with ganachePlace the cooled cake upside down on a cardboard circle or serving platter. Remove the springform pan. Peel off the parchment paper. Using an offset spatula, carefully spread the ganache over what will now be the top of the cake, right to the edges. Use an offset spatula to smooth out the edges to give the cake a finished look. The cake is ready to serve when the ganache has set.
Step 7
• Serve the cake at room temperature, garnished with whipped cream. Top it with chocolate-caramel sauce and mint glaze.
  
  

  Chocolate caramel sauce

  
  In a medium saucepan, melt the butter. Stir in the sugar and cocoa. Then whisk in the cream and salt. Bring to a simmer over medium-low heat, stirring frequently. Simmer for 8-10 minutes, until the sauce thickens. Remove from heat, stir in the vanilla, and strain through a fine-mesh sieve. Cool and serve at room temperature. The sauce can be made a week in advance. It can also be frozen..
Step 8

• Mint syrup

  
  Combine sugar and water in a small saucepan and bring to a boil over medium heat. Reduce heat and simmer for a few minutes until the sugar is completely dissolved. Remove from heat and cool completely. Set aside.
  
  Bring a small saucepan of water to a boil. Prepare a sieve and a bowl of ice water. Working quickly, drop the mint leaves into the boiling water and blanch until completely wilted (about 10 seconds). Immediately drain the water through a sieve and place the mint in ice water to prevent discoloration. Strain the mint again, squeezing to remove excess water.
  
  Place the mint leaves and half of the sugar syrup in a blender. Puree the mint, pausing the blender several times to scrape down the sides of the bowl. Add the remaining syrup and blend for 2 minutes. Pour the mixture into a clean container and let it sit overnight, covered, at room temperature.
  
  Strain the mixture through a fine sieve and discard the mint puree. Store the syrup in the refrigerator for up to 2 weeks. Shake or stir gently before using..

Votes: 4

Author of the recipe - Karen Barker (Durham, NC) – Winner of the Best Pastry Chef award in 1999 and 2003, cookbook author, restaurant co-owner