Waves of dark rich chocolate surf on the palate with this gluten-free, flourless cake. Adapted from Epicurious.com, my flourless chocolate cake includes a swirl of dark chocolate kisses and a splash of peppermint extract.
- 4 ounces bittersweet chocolate plus 7 Dark Chocolate Hershey’s Kisses
- Generous ½ cup unsalted butter
- ¾ cup sugar
- ½ teaspoon peppermint extract
- 3 large eggs
- Heaping ½ cup unsweetened cocoa powder
Preheat oven to 375 degrees.
Coat an 8-inch pan with baking spray and line with parchment paper.
Break up the chocolate pieces with a sharp knife. No need to cut the Kisses.
Melt the chocolate with the butter in a bowl set over simmering water (or in a double boiler.) Keep stirring. Remove from the stove as soon as the chocolate and butter are melted.
Whisk the sugar and peppermint into the chocolate, butter mixture.
One at a time, whisk in the eggs.
Sift the cocoa into the bowl and combine well.
Pour the batter into the prepared pan. Bake for 25 minutes or until the surface of the cake is firm.
Cool the cake for 10 minutes. Invert the cake onto a plate. Serve warm or cold.
(If frosting, make sure the cake is completely cooled.)