Tony Claxton's Recipes
Peppermint Pattie Cake		    

The recipe calls for all semisweet chocolate, but for a stronger chocolate flavor replace some of the semisweet chocolate with unsweetened chocolate. An easy way to line the bottom of the springform pan is to take the bottom out, put a piece of parchment over it, then reassemble the pan and tuck the edges of the paper under the bottom of the reassembled pan. The ganache topping can be made a few days ahead and refrigerated until time to use. If you do this be sure to let it return to room temperature before spreading it on.

                                   

Ingredients
Cake:
14 ozs - Semisweet Chocolate (Chopped)
8 ozs - Butter
3 ozs - Cream
6 - Eggs (Separated)
1 C - Sugar
2 t - Vanilla
1 C - Flour
1/2 t - Kosher Salt
6 ozs - Peppermint Patties (Diced Small) 		    Topping:
1 C - Cream
8 ozs - Semisweet Chocolate (Chopped)


Instructions
  • Prepare The Cake:
    • Preheat oven to 350°F.
    • Butter a 10" springform pan, line with parchment paper, butter the paper and flour the pan.
    • Melt chocolate, butter and cream either in a microwave, a double boiler or in a small saucepan over low heat.
    • Beat the egg yolks with the sugar and vanilla until very thick and light (about 5 minutes).
    • Add the chocolate mixture to the yolks and mix until blended.
    • Sift the flour and salt together, add to egg mixture and mix until combined, scraping the bowl once or twice.
    • Stir in peppermint pattie pieces.
    • In clean bowl with clean whip, beat egg whites to medium soft peaks.
    • Combine whites into cake batter by folding the whites in by thirds.
    • Scrape batter into pan.
    • Bake for about 45 to 50 minutes or until cake feels set and fine cracks start to appear around the edges.
    • Remove to rack and cool completely in pan.
  • Prepare the Ganache:
    • Scald the cream in heavy saucepan.
    • Add the chocolate and let set for a few minutes.
    • Stir mixture slowly until completely melted and smooth.
    • Transfer to a bowl and cool to spreadable consistency stirring occasionally. This may take several hours.
  • Top the cake:
    • Remove sides of cake pan.
    • Place cake upside down on plate and remove bottom and parchment paper.
    • Spread ganache topping decoratively over the top of the cake to the edges.


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