Flourless Mint Chocolate Cake

by Tamara Sloviaczek

This cake is easy to make and conjures the feeling of eating a chocolate mint candy bar. It’s awesome with a dollop of fresh whipping cream or ice cream. The lack of flour makes the dessert extremely rich, serve small slices after a big meal. Enjoy tasty sweet treat breakfast—it pairs well with a strong cup of coffee. 

Dairy free substitutes are included in the recipe, which is naturally gluten free, with no flour called for. If your goal is to keep it gluten free check the chocolate label to make sure you’re in the clear.

Flourless Mint Chocolate Cake baked by Tamara Sloviaczek. Arlie Sommer

Ingredients

12 ounces semisweet chocolate
7 teaspoon butter cut into pieces (use plant-based butter for dairy-free)
5 large eggs, room temperature
1 cup fine sugar
Pinch of salt
1 ½  cups chopped fresh mint (or ⅔ cup dried crushed dried mint). Reserve whole fresh mint leaves for garnish.
Powdered sugar for dusting

Directions

Step 1

Preheat the oven to 350℉.  Line the bottom of a 9 ½ inch springform pan with a circle of parchment paper. Grease the side and the parchment with butter or non-stick cooking spray.

Step 2

Melt the chocolate and butter together over a double boiler or in the microwave, stirring occasionally until smooth.

Step 3

Whisk together the eggs, the sugar and salt in a large bowl, and then slowly, a bit at a time, whisk in the melted chocolate and fold in the chopped mint.

Step 4

Pour the mixture into the springform pan and bake for around 20 minutes or until a toothpick comes out clean. Don’t overcook! 

Let the baked cake cool on a wire rack before serving. Dust the cake with powdered sugar and garnish it with fresh mint. It’s wonderful if you can serve it a little warm!