- 7 Dark Chocolate Classic Bars (50 g ea)
- 1/2 cup unsalted butter
- 6 eggs, separated
- pinch of salt
- 1/8 cup cocoa powder
- 1/8 cup whipping cream
- 1 tbsp light corn syrup
- 1 tsp peppermint extract
- 3 pieces Peppermint Bark, chopped
- 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.
