Desserts

Flourless Chocolate-Mint Cake

photo by:

kraft

This was AMAZING! I was worried about the eggs not quadrupling...but sure enough, given the time recommended, they did. I am making this again, very soon! (I added 3 Tbsp o...read more

posted by

ftblchic76

on 3/22/2012

time

prep:

15 min

total:

1 hr 30 min

servings

total:

10 servings

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What You Need

1/2

cup plus 2 tsp. sugar, divided

pkg. (8 squares) BAKER'S Semi-Sweet Chocolate

1/2

cup butter or margarine

Tbsp. finely chopped fresh mint

eggs

Make It

HEAT oven to 350ºF.

SPRAY bottom and side of 9-inch springform pan with cooking spray; dust side with 2 tsp. sugar.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1-1/2 min. or until both are completely melted, stirring every 30 sec. Stir in remaining sugar and mint.

BEAT eggs in medium bowl on high speed 9 to 10 min. (or 5 to 6 min. with stand mixer) or until eggs are very thick, pale yellow and quadrupled in volume. Add half the eggs to chocolate mixture; stir gently until well blended. Repeat with remaining eggs. Pour into prepared pan.

BAKE 35 min. or until toothpick inserted in center comes out with moist crumbs attached. Cool in pan on wire rack 10 min. Run small knife around rim of pan to loosen cake; remove rim. Cool cake completely.

Kraft Kitchens Tips

Size-Wise

Enjoy your favorite foods on occasion, but keep portion size in mind.

Food Facts

When preparing a recipe calling for margarine, be sure to check the label to confirm that the product you want to use is actually margarine and not vegetable oil spread. Since vegetable oil spread contains more water than margarine, using it instead of margarine could produce less-than-satisfactory results.

Special Extra

Garnish with 2 tsp. sifted powdered sugar and additional mint leaves just before serving.