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If you're one of those individuals who always opts for the chocolate-covered Thin Mints when your local Girl Scout representative comes calling, this dessert is for you.
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The refreshing peppermint counterpoint takes the edge off the intense fudge-like cake.
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To facilitate cutting the Peppermint Patties, I often freeze them first.
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Use a hot, dry long-bladed knife to cut perfectly clean slices of the cake.
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Serve with whipped cream, cocoa fudge sauce, and a drizzle of mint syrup.
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Cocoa Fudge Sauce, recipe follows, for serving
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Mint Syrup, recipe follows, for serving
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To make the cake: Preheat oven to 350 degrees F.
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Butter a 9 1/2 to 10-inch springform pan, line the bottom with parchment paper, butter the paper, and flour the pan, tapping out the excess flour.
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Melt the chocolate with the butter and cream in the top of a double boiler.
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Reserve.
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In the bowl of a mixer with a whip, beat the egg yolks with the sugar until very thick and light (about 5 minutes).
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Add the melted chocolate mixture to the egg yolks and mix until just blended.
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Add the flour, salt, and vanilla and mix until combined, scraping the bowl once or twice.
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Transfer the batter to a large mixing bowl and stir in the Peppermint Pattie pieces.
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The mixture will be quite thick.
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In a clean mixing bowl, with a clean whip, beat the egg whites to medium soft peaks.
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Lighten the batter by stirring in about one-third of the egg whites.
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Fold in the remaining whites and the place batter in the prepared pan.
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Bake at 350 degrees F for approximately 45 to 50 minutes.
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The top of the cake will feel set and very fine hairline cracks will just start to form around the edges.
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Remove and cool in the pan on a rack.
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To make the ganache topping: Heat the cream in a heavy bottomed saucepan to just under a boil.
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Add the chopped chocolate and, over very low heat, constantly stirring, cook the mixture until it is completely smooth.
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Strain through a fine sieve into a bowl and cool, stirring occasionally, until thickened and spreadable.
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This can take several hours.
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You can make the topping up to 3 days ahead, refrigerate it, and allow it to come to room temperature for several hours before using.
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You can also hasten the cooling process by placing the melted ganache over an ice bath and gently stirring it till thickened; however, the resulting texture may not be quite as smooth and creamy.
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Place the cooled cake upside down on a cardboard cake circle or a service plate.
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Remove the sides and bottom of the springform pan.
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Remove the parchment liner.
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Using an offset spatula, decoratively spread the ganache over what is now the top of the cake, drawing the ganache all the way out to the edges of the cake.
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Using the offset spatula, level the edges to give the cake a finished look.
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Serve at room temperature with whipped cream, Cocoa Fudge Sauce and Mint Syrup.
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Melt the butter in a medium sized saucepan.
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Whisk in the sugar and cocoa.
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Whisk in the cream and salt.
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Bring to a simmer over medium low heat, whisking often.
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Allow to simmer for 8 to 10 minutes until the sauce has thickened somewhat.
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Remove from heat, add the vanilla and strain though a fine sieve.
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Cool and serve at room temperature.
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This can be made up to 1 week ahead of time.
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It can also be frozen.
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Combine the sugar and water in a small saucepan and bring to a boil over medium heat.
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Turn the heat down and simmer several minutes, until the sugar is completely dissolved.
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Remove from heat and cool completely.
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Reserve.
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Bring a small saucepan of water to a boil.
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Have a strainer and a bowl of ice water at the ready.
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Working quickly, place the mint leaves in the boiling water and blanch until just wilted (about 10 seconds).
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Immediately strain the mint and place the leaves directly in the ice water to set their color.
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Strain the mint again, pressing to remove excess liquid.
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Place the mint leaves and half of the reserved syrup in a blender.
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Puree the mint, stopping several times to scrape down the blender bowl.
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Add the remaining syrup and blend for 2 minutes.
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Transfer the mixture to a clean storage container and allow to sit overnight, covered, at room temperature.
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Strain the syrup through a fine mesh strainer and discard the solid mint puree.
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Store the syrup, refrigerated, for up to 2 weeks.
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Shake or stir lightly before using.
