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Peppermint Flourless Chocolate Cake with Meringue

This festive flourless chocolate is rich, fudgy, and delicious! Dark chocolate and peppermint are the core flavors of the cake, and the light and fluffy vanilla meringue on top adds the perfect balance of flavors and textures. This cake is simple to make, but a very impressive and cozy holiday centerpiece.
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 2 hours
Servings: 12 slices
Ingredients Method

Ingredients
  

Flourless Chocolate Cake
  • ½ cup unsalted butter
  • 6 Tablespoons bittersweet chocolate chopped
  • ⅔ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon peppermint extract
  • 4 large eggs at room temperature
  • ⅓ cup cocoa powder
  • ½ teaspoon salt
Meringue Topping
  • 6 large egg whites
  • 1 ¼ cup sugar
  • 2 teaspoons vanilla bean paste
  • a pinch of salt

Method
 

Make the flourless chocolate cake
  1. Add the butter and chocolate to a large microwave safe mixing bowl. Cook in the microwave in 30 second increments, stirring in between, until both the chocolate and butter are fully melted and smooth. Let the mixture cool for 5 minutes.
  2. Grease and line an 8 inch cake pan with butter and a parchment paper round. Then, grease the parchment paper. Set aside. Preheat the oven to 350℉.
  3. To the butter and chocolate mixture, whisk in the granulated sugar, vanilla, and peppermint extract. Whisk in the eggs one at a time. The mixture may look split at first but by the time you whisk in the 4th egg it should be smooth. Finally, whisk in the cocoa powder and salt. The batter will be thick, tacky, and glossy. Pour/spread the batter into the previously prepared cake pan.
  4. Place a large metal baking dish on the bottom rack of the oven and fill roughly 2 inches up with boiling water. Place the cake on the center rack and bake for 30-35 minutes or until an inserted toothpick comes out mostly clean. The water bath on the bottom of the oven ensures a moist and fudgy cake.
  5. Let the cake cool completely in the pan set on a wire cooling rack.
Make the meringue
  1. Fill the bottom half of a double broiler with roughly 2 inches of water. Bring to a simmer over medium heat. In the top half of the double broiler, whisk together the egg whites and sugar. Place over the simmering water and cook, whisking frequently until the sugar has dissolved into the egg whites. You can tell it's dissolved by rubbing a little bit of the mixture between your fingers, and you shouldn't be able to feel any sugar granules. Pour the mixer into the bowl of your stand mixer or a large mixing bowl to cool for 5 minutes.
  2. Using a hand or stand mixer fitted with a whisk attachment, whip the egg white mixer on high speed until it reaches stiff peaks. The mixture should have a glossy, marshmallowy texture.
  3. Remove the cake from the pan and place it on a cake stand or serving plate. Top with a generous amount of the meringue (you will have more than you need). If desired, toast the meringue with a kitchen torch and crushed candy canes.
  4. Cake stays fresh without the meringue topping sealed in an airtight container at room temperature for up to five days. Meringue lasts up to three days sealed in the refrigerator .