- Nonstick cooking spray
- 1 ½ sticks (12 tbsp) unsalted butter
- 10 oz bittersweet chocolate chips
- ½ c Dutch processed cocoa powder
- 1 tsp The Fresh Market Vanilla Paste
- 5 eggs, room temperature
- 1 ¼ c sugar
- ¼ tsp kosher salt
For the Ganache and Topping:
- 8 oz bittersweet chocolate chips
- 1 c heavy cream
- ½ tsp The Fresh Market Vanilla Paste
- 4 tbsp Peppercreek Peppermint Crunch
Preheat oven to 350°F. Lightly mist the bottom of a 9-inch springform pan.
Fill medium saucepan with 1 ½ c water and bring to a simmer. Place medium glass bowl over top. Add butter and 10 oz of chocolate chips to bowl. Stir occasionally until melted and smooth. Once melted, remove bowl from water and let cool slightly. Add cocoa powder and vanilla and set aside.
In a large mixing bowl, add eggs, sugar and salt and mix on high speed using a mixer until it increases in volume and turns a pale yellow color, about 5 minutes. Fold the cooled chocolate mixture into the egg mixture. Gently stir to combine with a rubber spatula. Pour the batter into the prepared pan and bake for 35-40 minutes, until just set in the center. Allow to cool in the pan for 30 minutes and then release the sides of the pan. Place on serving platter and allow to cool completely.
For the ganache, place chocolate chips in large heat proof mixing bowl. Place heavy cream in saucepan over medium heat and warm through until just beginning to bubble. Pour hot cream over chocolate and allow to sit for 5 minutes. Stir gently with a rubber spatula until smooth. Stir in vanilla paste allow to cool for 5-10 minutes.
Gently pour ganache over cake, smoothing with an offset spatula if needed. Top with peppermint. Slice and serve.
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