I’ve decided that every year for Thanksgiving and Christmas, I’m going to make a different dessert for this blog, like this double chocolate pumpkin bundt cake that I made for Thanksgiving. I’ve always loved making desserts; anytime we are going to a friend’s house for dinner, I volunteer to bring the dessert. This may be because I’ve always had a bit of a sweet tooth, or it may be because I like making something delicious and special to finish off a meal. This year I created a flourless chocolate peppermint cake. It’s takes like the most delicious, rich brownie/cake that you’ve every had!
I remember when I growing up in Chicago and going to Christmas dinner with family that my mom also frequently volunteered to bring dessert. No matter what she made, every year it was delicious. I distinctly remember a few years in a row where she would bring Frango mint flourless chocolate cake and to this day it’s one of my favorite desserts that I’ve ever had. Growing up in Chicago, we used to have a department store chain called Marshall Fields that sold these delicious mints. We would buy a box or two to enjoy around the holidays or gift to others and the taste of them not only reminds me of Christmas, but it reminds me of Chicago. Marshall Fields was bought out by Macy’s years ago, and you can now buy these mints in their stores or online. During my childhood, however, these mints were something special unique to where I grew up.
I have three brothers and had a wonderful time growing up doing activities that the whole family enjoyed. I remember for my birthday every year, however, going to downtown Chicago to shop with my mom. We always went to Marshall Fields to have lunch at the Walnut Room on the top floor. Thankfully the restaurant is still there today. It’s funny, because I don’t ever remember doing much shopping at Marshall Fields! But we loved this restaurant, and we certainly loved their mints.
Something about a flourless chocolate mint cake emits a lot of nostalgia for me around the holidays. Perhaps it’s my memories of Chicago around Christmas, my family’s traditions, my mom’s classic dessert, my birthday memories, or a combination of all of it. Even if you don’t have Frango mints, you can make a flourless chocolate mint cake for your family to enjoy this Christmas too.
- 8 oz. semi-sweet chocolate, chopped
- ½ cup butter
- ¾ cup granulated sugar
- 1 tsp. peppermint extract
- 1 tsp. vanilla extract
- ⅓ cup cocoa powder
- 6 eggs
- ¼ tsp. salt
- Whipped cream and crushed candy canes for topping
- Preheat oven to 350 degrees Fahrenheit. Grease an 8 inch round cake pan and line with parchment paper. Set aside.
- Use a double boiler to melt the chocolate and butter and stir until very smooth. Add the sugar, peppermint extract, and vanilla extract.
- Remove from heat and whisk in the eggs, one at a time, mixing very well after each addition until smooth and slightly fluffy.
- Fold in the cocoa powder and salt.
- Pour the batter into the prepared pan and bake for 25-35 minutes until the center appears to be set and a toothpick inserted into the center comes out clean.
- Let cool completely in the pan, then carefully remove and top with whipped cream and crushed candy canes.
- Enjoy!
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[…] no better combination for a Christmas dessert than chocolate and peppermint. I frequently make my flourless chocolate peppermint cake or chocolate peppermint bundt cake this time of year, but sometimes there is nothing better than a […]