Mint Chocolate Cake Torte

Chocolate mint torte seems like a complex recipe, but really comes together quickly. A perfect dessert to end a delicious meal.
A perfect ending to a perfect meal, a chocolate mint torte!
Photo by Cindy Q.
A perfect ending to a perfect meal, a chocolate mint torte!
A perfect ending to a perfect meal, a chocolate mint torte!

PREP TIME

25

minutes

TOTAL TIME

85

minutes

SERVINGS

8

servings

PREP TIME

25

minutes

TOTAL TIME

85

minutes

SERVINGS

8

servings

Ingredients

  • 6 6

    6 large eggs, separated

  • 1 1

    1 cup Kerrygold unsalted butter, cut into small pieces

  • 9 9

    9 ounces semisweet or bittersweet chocolate chopped

  • 1 1

    1 cup Domino granulated white sugar, divided

  • 1 1

    1 teaspoon pure vanilla extract

  • 1/4 1/4

    1/4 teaspoon McCormick cream of tartar for ganache

  • 8 8

    8 ounces Hershey semisweet chocolate, chopped

  • 3/4 3/4

    3/4 cup heavy whipping cream

  • 2 2

    2 tablespoons unsalted butter

  • 1 1 to

    teaspoon peppermint extract, or to taste

Directions

Preheat oven to 350°F. Place oven rack in the center of the oven. Spray a 9 x 3″ springform pan with nonstick cooking spray. Line bottom of pan with parchment paper. Separate the eggs, placing the egg whites in one bowl and the egg yolks in another bowl and cover both with plastic wrap and bring to room temperature. On the meantime, melt the butter and chocolate in a double boiler. Place egg yolks and 1/2 cup sugar in the bowl of your electric mixer. Beat on medium high speed until thick and lemon-colored, about 3-5 minutes. Beat in the vanilla extract and melted chocolate mixture. In another, clean bowl with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until stiff peaks form. Fold a small amount of whites into the egg yolk mixture, using a spatula, to lighten the batter. Add the remaining egg whites, folding just until incorporated. Pour the batter into the springform pan, smoothing the top. Bake about 50-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (during baking the surface of the cake will form a crust which will collapse when the cake is removed from the oven). Remove from oven and place on a wire rack to cool. Ganache: Place the chopped chocolate in a stainless steel bowl. Heat cream and butter in a small saucepan over medium heat, bringingit just to a boil. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth and then add peppermint extract. To assemble, brush any loose crumbs from the cake and place top of the cake facing down (so that the bottom of the cake is facing up). Pour the ganache into the center of the cake and spread with a spatula to create an even coating.

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