Chocolate-Mint Torte

Peppermint extract flavors the chocolate cake and the whipped cream frosting, while crushed peppermint candies sweeten the frosting and provide a festive holiday look.

Chocolate-Mint Torte
Servings: 10 Prep 20 mins Bake 375°F 12 mins

Ingredients

  • 1/2 cup sifted cake flour
  • 1/4 cup sifted unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 eggs, separated into yolks and whites
  • 3/4 cup sugar
  • 2 teaspoons peppermint extract
  • 2 tablespoons water
  • 1 1/2 teaspoons unflavored gelatin
  • 1 1/2 cups heavy cream
  • 18 peppermint candy 1-inch disks, finely crushed (about 1/2 cup)
  • Garnish (optional):
  • Peppermint candies, crushed

Make It

1. Heat oven to 375 degrees F. Lightly coat 15 x 10 x 1-inch baking pan with nonstick cooking spray; line bottom with waxed paper; coat with spray.

2. Sift together flour, cocoa powder, baking powder and salt into medium-size bowl.

3. Beat egg yolks in clean medium-size bowl until fluffy. Gradually add sugar, beating until thick and lemony, 3 to 5 minutes. Add 1 teaspoon peppermint extract; stir in the water. Fold in flour mixture.

4. Beat egg whites with clean beaters in clean medium-size bowl until stiff and glossy peaks form. Gently fold a spoonful of whites into yolk-flour mixture; fold in remaining whites. Spread evenly in prepared pan.

5. Bake in 375 degrees F oven 12 minutes or until center springs back when lightly pressed with fingertip. Turn cake out onto wire rack. Gently peel away waxed paper; let cake cool completely. Then slice crosswise with serrated knife into 3 equal pieces.

6. Sprinkle gelatin over 1/4 cup cream in small saucepan; let stand to soften, 5 minutes. Place over low heat, stirring to dissolve gelatin, about 5 minutes. Let cool.

7. Beat gelatin-cream mixture with remaining 1-1/4 cups cream and 1 teaspoon peppermint extract in small bowl until stiff peaks form. Fold in crushed peppermint.

8. Place 1 cake section on platter; spread top with a third (about scant 1 cup) of peppermint cream. Stack with remaining cake and peppermint cream. Decorate with crushed peppermints, if desired.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 279, Fat, total (g): 16, chol. (mg): 134, sat. fat (g): 9, carb. (g): 32, fiber (g): 1, pro. (g): 4, sodium (mg): 198, Percent Daily Values are based on a 2,000 calorie diet.