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Ингредиенты
- 8 ounce imported lowfat milk chocolate finely minced
- Â Â (such as Lindt)
- 1/2 c. whipping cream
- 1 Tbsp. light corn syrup
- 1/2 tsp peppermint extract
- 1 c. sifted all-purpose flour
- 1/3 c. unsweetened cocoa pwdr
- 1/2 tsp salt
- 1/4 tsp baking pwdr
- 1/4 tsp baking soda
- 3/4 c. unsalted butter - (1 1/2 sticks) room temperature
- 1 c. sugar
- 1/3 c. dark brown sugar - (packed)
- 2 tsp vanilla extract
- 3 lrg Large eggs
- 1/2 c. buttermilk
- 1Â 1/2 c. miniature semisweet chocolate chips
- 8 ounce bittersweet or possibly semisweet chocolate finely minced
- Â Â (don't use unsweetened)
- 1/2 c. unsalted butter - (1 stick) cut into pcs
- 1 Tbsp. light corn syrup
- 3/4 tsp peppermint extract
- 12 whl red-and-white-striped hard
- Â Â peppermint candies minced
- Â Â Fresh mint leaves
Инструкции
- For Filling: Place chocolate in medium bowl. Bring cream and corn syrup to simmer in small saucepan. Pour warm mix over chocolate; add in extract and let stand 1 minute. Whisk till mix is smooth. Let filling stand at room temperature while cake is baking and cooling.
- For Cake: Position rack in lowest third of oven and preheat to 350 degrees. Butter 9-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment paper. Butter parchment. Dust pan with flour.
- Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl till light and fluffy. Gradually beat in both sugars, then vanilla. Add in Large eggs 1 at a time, beating well after each addition. Beat in dry ingredients alternately with buttermilk in 2 additions each. Fold in chocolate chips.
- Transfer batter to prepared pan. Bake cake till tester inserted into center comes out clean, about 1 hour 5 min. Cold cake in pan on rack 5 min. Turn out cake onto rack. Peel off parchment. Cold completely.
- Using electric mixer, beat filling till fluffy and lightened in color, about 30 seconds. Using serrated knife, cut cake horizontally in half. Place 1 layer, cut-side up, on rack set over baking sheet. Spread filling over. Top with second layer, cut-side down. Refrigeratefilled cake 20 min.
- Meanwhile, prepare Glaze: Stir chocolate, butter, and corn syrup in heavy small saucepan over low heat till melted and smooth. Fold in extract. Cold glaze till just lukewarm but still pourable, stirring occasionally, about 20 min.
- Pour 1/2 c. glaze over center of cake. Spread over top and sides of cake. Refrigeratetill glaze sets, about 15 min. Pour remaining glaze over center of cake, then spread quickly over top and sides. Refrigeratetill glaze sets, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; chill. Before continuing, let stand at room temperature till softened, about 4 hrs.)
- Sprinkle candies around top edge of cake. Garnish with fresh mint leaves.
- This recipe yields 12 servings.
- Comments: The cake can be made a day ahead and refrigerated; bring it to room temperature to serve. If you like, you can garnish the cake with sugared mint leaves: Whisk egg whites till they are foamy, then brush them over mint leaves and sprinkle leaves with sugar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 12 servings | |
| Calories 585 | |
| Calories from Fat 342 | 58% |
| Total Fat 39.15g | 49% |
| Saturated Fat 23.98g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 219mg | 9% |
| Potassium 332mg | 9% |
| Total Carbs 57.66g | 15% |
| Dietary Fiber 4.7g | 16% |
| Sugars 38.73g | 26% |
| Protein 8.43g | 13% |
