Chocolate Peppermint Truffle Cake
CATEGORIES
INGREDIENTS
  • Cake (flourless)
  • cocoa powder, for dusting
  • 20 oz bittersweet chocolate, chopped
  • 1 1/2 cups unsalted butter
  • 10 large egg yolks
  • 6 large egg whites
  • 3/4 cup sugar
  • 2 tbsp rum
  • 1 tbsp peppermint extract
  • 2 tsp vanilla extract
  • 1/4 tsp fine salt
  • Chocolate Peppermint Glaze
  • 16 oz semisweet chocolate, chopped
  • 1 cup unsalted butter, cut into pieces
  • 1/4 cup white corn syrup
  • 2 tsp peppermint extract
DIRECTIONS
  1. Chocolate Peppermint Glaze
  2. Preheat oven to 300 °F. Grease and dust 2 8-inch cake pans with cocoa powder, tapping out excess. Melt chocolate and butter in a bowl set over gently simmering water, stirring constantly. Cool a few minutes
  3. Whip egg yolks (10 in total) with ½ cup of sugar until thick and they hold a ribbon when beaters are lifted. Pour in chocolate while whipping (on low sped now) and continue whipping until blended. Stir in rum, peppermint extract and vanilla.
  4. In a separate bowl, white egg whites with salt until foamy. Add remaining ¼ cup of sugar and whip until they hold a stiff peak. Fold in whites in 2 additions.. Scrape batter into prepared pans and bake for about 35 minutes – a tester inserted in the center should come out with chocolate crumbs on it, but not liquid. Cool for 15 minutes, then remove from pans to cool completely. Chill cakes for at least 2 hours before glazing.
  5. For glaze, melt all ingredients in a bowl over gently simmering water, stirring until melted. Let glaze cool to room temperature, so that it is shiny and thick, but still fluid.
  6. Place one cake layer on a cooling rack over a parchment-lined baking tray. Pour glaze over center of cake and spread to outer edges with an offset spatula (it should run off the sides of the cake). Top with second cake layer and pour remaining glaze over, using your offset spatula to spread around the sides. Let cake set for 20 minutes, then run your offset spatula around the bottom to remove and set onto serving plate. Chill for at least 2 hours before serving.