14 ounces semisweet chocolate
1 cup butter
1/4 cup plus 2 tablespoons cream
6 eggs, separated
1 cup sugar
1 cup all-purpose flour
1/2 teaspoon kosher salt
2 teaspoons vanilla
1 cup diced Peppermint Pattie candies
1 cup cream
8 ounces semisweet chocolate, finely chopped
Preheat oven to 350 degrees. Butter a 9 1/2-10-inch springform pan;
line bottom with parchment paper; butter the paper and flour the
pan, tapping out the excess flour. In top of a double boiler, melt
the chocolate with the butter and cream. Reserve. In the bowl of
a mixer with a whip, beat egg yolks with the sugar until very thick
and light (about 5 minutes). Add the melted chocolate mixture to
the egg yolks and mix until just blended. Add flour, salt, and
vanilla, and mix until combined, scraping bowl once or twice.
Transfer the batter to a large mixing bowl and stir in Peppermint
Pattie pieces. The mixture will be quite thick. In a clean mixing
bowl, with a clean whip, beat egg whites to medium soft peaks.
Lighten the batter by stirring in about one-third of the egg
whites. Fold in the remaining whites and place the batter in the
prepared pan. Bake at 350 degrees for 45-50 minutes. The top of the cake
will feel set, and very fine hairline cracks will just start to
form around the edges. Remove and cool in the pan on a rack.
Ganache: Heat cream in a heavy-bottomed saucepan to just under
a boil. Add chopped chocolate, stirring constantly over very low
heat, cooking until completely smooth. Strain through a fine sieve
into a bowl and cool, stirring occasionally, until thickened and
spreadable. This can take several hours. Place the cooled cake
upside down on plate. Remove the sides and bottom of the
springform pan. Remove the parchment liner. Spread the ganache
over the cake. Serve at room temperature.
Yield: 12 servings.
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