Cocoa Fudge Sauce, recipe follows, for serving
Mint Syrup, recipe follows, for serving
To make the cake: Preheat oven to 350 degrees F.
Butter a 9 1/2 to 10-inch springform pan, line the bottom with parchment paper, butter the paper, and flour the pan, tapping out the excess flour.
Melt the chocolate with the
butter and cream in the top of a
double boiler. Reserve.
In the bowl of a
mixer with a whip, beat the egg yolks with the sugar until very thick and light (about 5 minutes). Add the melted chocolate mixture to the egg yolks and mix until just blended. Add the flour, salt, and vanilla and mix until combined, scraping the bowl once or twice. Transfer the batter to a large mixing bowl and stir in the Peppermint Pattie pieces. The mixture will be quite thick.
In a clean mixing bowl, with a clean whip, beat the egg whites to medium soft peaks. Lighten the
batter by stirring in about one-third of the egg whites. Fold in the remaining whites and the place batter in the prepared pan. Bake at 350 degrees F for approximately 45 to 50 minutes. The top of the cake will feel set and very fine hairline cracks will just start to form around the edges. Remove and cool in the pan on a rack.
To make the ganache topping: Heat the cream in a heavy bottomed saucepan to just under a boil. Add the chopped chocolate and, over very low heat, constantly stirring, cook the mixture until it is completely smooth. Strain through a fine sieve into a bowl and cool, stirring occasionally, until thickened and spreadable. This can take several hours. You can make the topping up to 3 days ahead, refrigerate it, and allow it to come to room temperature for several hours before using. You can also hasten the cooling process by placing the melted ganache over an ice bath and gently stirring it till thickened; however, the resulting texture may not be quite as smooth and creamy.
Place the cooled cake upside down on a cardboard cake circle or a service plate. Remove the sides and bottom of the
springform pan. Remove the parchment liner. Using an offset spatula, decoratively spread the
ganache over what is now the top of the cake, drawing the ganache all the way out to the edges of the
cake. Using the offset
spatula, level the edges to give the cake a finished look. Serve at room temperature with whipped cream, Cocoa Fudge Sauce and Mint Syrup.
Chocolate Hazelnut Biscotti
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By buster8234
Ehrhardt, SC
on February 24, 2012
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This cake was to die for!!! I made this for Christmas supposedly for the adults and it was a huge success with the children (they ask for it all the time as well as the adults. The mint syrup and the fudge sauce are excellent accompaniments and are also wonderful on ice cream. I have since made 2 more and they freeze very well. I just wrap in wax paper and then plastic wrap. Also, they cut very easily when frozen so you can cut what you need as you need it.
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