Peppermint Ganache Cake

Chocolate Recipes, Desserts

December 1, 2018

Preheat oven to 325°F.
Spray a 9-inch springform pan with cooking spray and line the bottom with a parchment round.
Chop 6 (300 g) Dark Chocolate Classic Bars.
In microwave or in a double boiler, melt chocolate and butter together until just barely melted and smooth.
In separate bowl, whisk egg yolks until broken, then gently stir into chocolate mixture.
Fit mixer with a whisk and whip egg whites together with the salt until they hold soft peaks. Stir into chocolate mixture.
Sift cocoa powder over chocolate mixture and stir until incorporated.
Smooth mixture into prepared pan.
Chop remaining 50 g bar of Dark Chocolate Classic Bar.
In separate bowl, combine chopped chocolate with whipped cream, peppermint extract and corn syrup. Heat in microwave or double boiler until smooth to form a ganache.
Drop in dollops of the ganache on top of the cake batter, then sprinkle with chopped Peppermint Bark.
Swirl everything into the cake batter.
Bake for 35-40 minutes. Tip: When finished baking, the centre of the cake should look dry but still wobble a bit.
Allow cake to cool completely before cutting and serving with whipped cream.

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