I’m going to “girl’s night” at my friend’s house this evening, and wanted to bring something decadent. I also wanted to figure out a way to use some of the fresh chocolate mint leaves I have growing in my garden! This recipe is incredibly rich and doesn’t use any flour! A great option for those of you avoiding nuts! Note: I have made this a couple times now with semi-sweet dairy-free chocolate chips, and it was amazing. I only used 1/4 cup maple syrup when I used semi-sweet chips.
Recipe: Dark Chocolate Mint Truffle Cake (flourless!)
10 TBSP butter
1/2 cup fresh chocolate mint leaves (you could use any type of mint leaves here, I think)
12 ounces unsweetened chocolate (I used Ghiradelli) Note: You could also use bittersweet chocolate, or even semi-sweet, and adjust the amount of sweetener you add
6 eggs, room temperature
1/2-3/4 cup pure maple syrup (or you could use more if you want it sweeter. With this amount, the cake definitely tastes like “dark chocolate.” If you want it sweeter, feel free to add more)
Preheat oven to 350 degrees. Grease an 8- or 9-inch cake pan with coconut oil. Melt butter in a small saucepan and add mint leaves in. Set aside in a warm place to let mint infuse butter (I put it on the warm setting in the oven). Meanwhile, melt the chocolate in a double boiler. Once the chocolate is almost melted, strain the mint leaves out of the butter and pour butter mixture into the melted chocolate. Stir until combined. Set aside to cool slightly. In a stand mixer (if you have one, if you don’t you can use a regular hand mixer, you’ll just have to stand there for awhile), beat the eggs and syrup on high for 7-10 minutes, until light and fluffy:
Turn the mixer to low and slowly add in the melted chocolate/butter mixture. Once all the chocolate is added, increase beater speed and mix until all the chocolate is incorporated. Pour into the greased cake pan and place the cake pan into some type of baking dish with sides. Pour about a 1/2″ of water into the baking dish to surround the cake pan, but not come up too high. Bake for about 25 minutes, until the top begins to look “dull” but isn’t cracking. Remove from oven and cool for 30 minutes before serving. Refrigerate for a decadent cold treat!