Best Andes Flourless Mint Chocolate Cake Recipes
ANDES MINT CHOCOLATE FLOURLESS CAKE
Make and share this Andes Mint Chocolate Flourless Cake recipe from Food.com.
Provided by Erin K. Brown
Categories Dessert
Time 8h12m
Yield 1 cake, 16-24 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 325 degrees Fahrenheit. Butter the bottom of a spring-form pan.
- In a double boiler, gently melt butter, Andes mints and chocolate. Stir until completely melted and smooth. Remove from heat and let cool.
- Mix eggs, sugar and vanilla in a large bowl with an electric mixer at high speed until mixture becomes three times the original volume (about 3-5 minutes). Through a strainer, add 1/4 of the chocolate mixture into the bowl. Using a spatula, mix gently until thoroughly incorporated. Add remaining melted chocolate through strainer to catch any solid pieces and fold in gently until well mixed.
- Pour batter into the prepared pan and bake for 12 minutes. The cake will be slightly soft to the touch, not firm. Don't be tempted to bake it for any longer than this. Remove from the oven and let cool in the pan. When cool, cover pan and refrigerate for 3 hours or overnight. Remove pan sides, invert cake onto large plate and remove pan bottom and peel away parchment paper. Invert cake again on another plate or serving platter. Sprinkle with confectioners' sugar or cocoa powder immediately before serving.
- (Prep time includes overnight refrigerator time.).
- *Can also use 56 Andes Toffee Crunch thins or 56 Cherry Jubilee Thins or 2 cups of Andes chips.
Nutrition Facts : Calories 466.9, Fat 36.2, SaturatedFat 22.6, Cholesterol 111.5, Sodium 205, Carbohydrate 38.2, Fiber 4.2, Sugar 28.2, Protein 5.4
ANDES FLOURLESS MINT CHOCOLATE CAKE
How to make Andes Flourless Mint Chocolate Cake
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Pre-heat oven to 325° degrees. Prepare a removable-bottomed cake pan, 9 inches in diameter, lined with parchment or wax paper and buttered.
- In a 2-quart saucepan, over very low heat, gently melt butter, Andes Baking Chips and chocolate broken into small pieces. Stir occasionally until completely melted and smooth. Remove from heat and let cool.
- Mix eggs, sugar and vanilla in a large bowl with an electric mixer at high speed until mixture becomes three times the original volume (about 3-5 minutes). Through a strainer, add 1/4 of the chocolate mixture into the bowl. Using a spatula, mix gently until thoroughly incorporated. Add remaining melted chocolate through strainer to catch any solid pieces and fold in gently until well mixed.
- Pour batter into the prepared pan and bake for 12 minutes. The cake will be slightly soft to the touch, not firm. Don't be tempted to bake it for any longer than this. Remove from the oven and let cool in the pan. When cool, cover pan and refrigerate for 3 hours or overnight. Remove pan sides, invert cake onto large plate and remove pan bottom and peel away parchment paper. Invert cake again on another plate or serving platter. Sprinkle with confectioners' sugar or cocoa powder immediately before serving.
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Ingredients
Main Ingredients
The main ingredients required to make Andes flourless mint chocolate cake include:- Butter (unsalted)
- Semi-sweet chocolate chips
- Eggs
- Granulated sugar
- Peppermint extract
Garnish
To add some extra flavor and presentation appeal, you can also use some Andes mints, whipped cream, or even dark chocolate shavings as a garnish.Preparation
Step 1: Melt the chocolate and butter
Begin by melting the butter and chocolate chips in a microwave-safe bowl. Stir constantly until both the ingredients have melted and blended together. Let the mixture cool to room temperature.Step 2: Beat the eggs and sugar
In a separate bowl, beat the eggs and sugar together until the mixture becomes light and fluffy. The whisked mixture should have doubled in volume and be thick and pale.Step 3: Add the chocolate mixture
Slowly add the cooled chocolate and butter mixture to the egg and sugar mixture. Gently fold the ingredients together until well-combined.Step 4: Add peppermint extract
Add a few drops of peppermint extract to the mixture and continue to fold gently. Make sure to not over-mix.Step 5: Bake the cake
Preheat your oven to 350 ℉. Pour the batter into a greased 9-inch cake pan and bake for around 25 minutes. Insert a toothpick into the center of the cake to check if it has been cooked through. If the toothpick comes out clean, your cake is ready. Allow the cake to cool completely before decorating and serving.Why choose Andes flourless mint chocolate cake?
There are a variety of reasons why you might want to choose Andes flourless mint chocolate cake. Firstly, it's ideal for anyone who cannot consume gluten, making it a great option for those with celiac disease or gluten intolerance. Secondly, the addition of peppermint extract adds a unique, refreshing taste to the cake. The incorporation of the semi-sweet chocolate chips ensures a rich, chocolatey flavor that has a perfect balance of sweetness and bitterness. This can also be customized as per personal preference based on the chocolate chips used. Finally, the recipe is relatively easy to follow, making it a great option for novice bakers.Conclusion
In conclusion, Andes flourless mint chocolate cake is a great dessert option that is rich in flavor and incredibly easy to make. It's gluten-free, rich in chocolate, and the addition of peppermint adds a unique, refreshing taste that is sure to impress your guests. With this recipe, you can enjoy a delicious, decadent dessert without feeling guilty about the calories or the flour.Andes flourless mint chocolate cake is a rich and decadent dessert that is loved by many. It is a perfect dessert for people who love chocolate and mint in equal measures. The best part about this cake is that it is gluten-free, meaning that anyone can enjoy it. The recipe is simple and straightforward, but there are a few tips and tricks that you can follow to ensure that your cake turns out perfectly.
Tips for Making Andes Flourless Mint Chocolate Cake
Use High-Quality Chocolate
Since the chocolate is the star ingredient in this cake, it is essential to use high-quality chocolate. It would be best to use chocolate with a minimum of 70% cocoa solids. Higher cocoa solids mean that the chocolate is less sweet and has a more intense chocolate flavor. You can opt for a bittersweet or semi-sweet chocolate to give your cake a rich, deep chocolate flavor.
Use Room Temperature Ingredients
When making this cake, it is essential to ensure that all the ingredients, including the eggs and butter, are at room temperature. Room temperature ingredients incorporate better and create a smooth batter, resulting in a delicious and consistent cake. It would be best to take your butter and eggs out of the refrigerator at least an hour before you start baking.
Mix the Eggs and Sugar Correctly
When mixing the eggs and sugar, it is crucial to know the correct technique for a perfectly fluffy cake. Start by whisking the egg yolks and sugar together until the mixture becomes pale and thick. Then, whip the egg whites until they form stiff peaks. Next, fold the egg yolks and sugar mixture into the chocolate mixture, followed by the egg whites. Be sure to do this gently, so you do not deflate the egg whites.
Grease the Pan Properly
Since this cake doesn't have flour, it can be challenging to remove it from the pan without breaking it. Therefore, it is crucial to grease the pan and also line it with parchment paper. To do this, grease the bottom and sides of a 9-inch springform pan with butter or cooking spray. Then, line the bottom with parchment paper and grease the parchment paper well.
Bake the Cake Perfectly
Since the cake does not have any flour, it can be a bit tricky to get the baking time right. The cake should be set on the edges and slightly jiggly in the center. Then, switch off the oven, crack the door open, and let the cake sit inside for about 10 minutes. It will continue to cook and set up, resulting in a perfectly moist and delicious cake.
Allow the Cake to Cool Completely
When the cake is done, you might be tempted to cut and serve it immediately. However, it is crucial to let it cool completely before serving. The cake will be easier to remove from the pan when it is cooled. Furthermore, the flavor of the cake will develop when it is cooled, making it even more delicious.
Conclusion
In conclusion, Andes Flourless Mint Chocolate Cake is a perfect dessert for chocolate and mint lovers. It is a gluten-free dessert that is made with simple ingredients but requires a few tips and tricks to make it perfect. Using high-quality chocolate, room temperature ingredients, mixing the eggs and sugar correctly, greasing the pan properly, baking the cake perfectly, and allowing the cake to cool completely are some of the tips and tricks that you can follow to achieve a delicious and consistent cake. With these tips, you can make Andes flourless mint chocolate cake that is sure to impress your family and friends.