If you like your flourless chocolate cake to be intensely chocolatey but wonderfully minty too, this recipe's for you!
What You Need
Original recipe yields 10 servings
1/2 cup plus 2 tsp. sugar, divided
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
1/2 cup butter or margarine
2 Tbsp. finely chopped fresh mint
4 egg s
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Let's 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 with mixer on high speed 9 to 10 min. or thickened and quadrupled in volume. Add half the eggs to chocolate mixture; stir gently until blended. Repeat with remaining eggs. Pour into prepared pan.
Bake 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool 10 min. Run small knife around rim of pan to loosen cake; remove rim. Cool cake completely.
Enjoy your favorite foods on occasion, but keep portion size in mind.
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.
Garnish with 2 tsp. sifted powdered sugar and additional mint leaves just before serving.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.