Description

This Peppermint Flourless Chocolate Cake is a rich, fudgy dessert combining deep chocolate flavor with a refreshing hint of peppermint. Naturally gluten-free and incredibly decadent, this elegant chocolate cake has a smooth, truffle-like texture that makes it perfect for holidays, celebrations, or any special dessert occasion.

Ingredients

8 oz dark chocolate, chopped
½ cup (1 stick) unsalted butter
¾ cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ teaspoon peppermint extract
¼ teaspoon salt
Unsweetened cocoa powder (for dusting the pan)
Powdered sugar (optional for garnish)
2 tablespoons crushed peppermint candies (optional topping)

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Instructions

Preheat the oven to 375°F (190°C). Grease an 8-inch round cake pan, line the bottom with parchment paper, and lightly dust with cocoa powder.
In a heatproof bowl, melt the chopped dark chocolate and butter together using a double boiler or microwave in short intervals, stirring until smooth.
Stir the granulated sugar into the melted chocolate mixture until fully combined.
Add the eggs one at a time, whisking well after each addition until the batter becomes smooth and glossy.
Mix in the vanilla extract, peppermint extract, and salt.
Pour the batter into the prepared cake pan and smooth the top evenly.
Place the cake pan into a larger baking dish and pour hot water around it to create a water bath reaching about halfway up the sides of the cake pan.
Bake for 20–25 minutes, until the edges are set while the center remains slightly soft.
Remove the cake from the oven and allow it to cool completely in the pan.
Carefully invert the cake onto a serving plate and garnish with powdered sugar and crushed peppermint candies if desired

Notes

Use high-quality dark chocolate for the richest flavor.Peppermint extract is strong, so measure carefully to avoid overpowering the chocolate.The cake will firm up as it cools, giving it a dense, truffle-like texture.Serve with whipped cream or chocolate ganache for an elegant presentation.