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I saw a meme on Facebook the other day that told of the fall of Pumpkin Spice and the rise of all things “Minter”. So true! It doesn’t feel like Christmas to me unless I’m sipping on something peppermint, or cooking with it. Earlier this month, I was contacted by Hallmark to see if I would like to do a post about their Holiday items. YES! I’m a huge fan of their Crafters & Co. Peppermint Bark. It is fabulous. I could eat it plain, add it to my coffee, or when I’m feeling really fancy—I’ll add it to this dessert. My kiddos go nuts for this, and since there is no flour, I can eat it along with the rest of them!
I used my go to recipe for flourless chocolate cake. It’s really rich, but my taste testers always fall in love with it.
I topped the cake with our favorite buttercream frosting.
The texture of the frosting goes well with the light and crumbly cake.
Even with all those flavors, the Crafters & Co Peppermint Bark holds it own. In fact, it’s the star of the show!
Here is a video to walk you through the steps!
Flourless Chocolate Peppermint Cups
FLOURLESS CHOCOLATE CAKE
(original posting of this recipe can be found HERE)
1 ¼ cups dark chocolate morsels
1 and ½ sticks butter + 1 Tablespoon (this equals 13 Tablespoons total)
1 cup of sugar, divided
4 eggs, seperated
1.Preheat oven to 350ºF.
2. Spray (2) 8-inch cake pans with nonstick spray.
3. In a large microwave safe bowl, melt the butter. I usually cook 30 seconds, stir and repeat in 10 second increments.
4. When the butter is melted, add the dark chocolate chips. Stir until chips are melted. You may need to microwave another 10 seconds to complete the melting.
5. In another bowl beat the egg yolks with half the sugar (½ cup).
6. Slowly add the chocolate mixture that you have cooled slightly to the egg/sugar mixture. Do this 1 tablespoon at a time so you temper the eggs and not at once--or the heat will scramble them.
7. Use your electric mixer to beat the egg whites until frothy. Slowly add the remaining sugar and beat until stiff peaks form.
8. Slowly and gently fold in the egg whites to the chocolate mixture. Try to incorporate them, but not to deflate them!
Bake in the oven for 20-30 minutes. A nice crust should form on the outside. The cakes will swell, but deflate once out of the oven. I make sure the center is cooked thoroughly before removing from the oven.
Allow to cool.
1 stick of butter
3 cups confectioner’s sugar
1 teaspoon vanilla
2-3 teaspoons heavy whipping cream or milk
1. In an electric mixer, cream butter until light and fluffy. Slowly add in the confectioner’s sugar.
2. Once incorporated, mix in 1 teaspoon vanilla.
3. Slowly add the whipping cream, until the frosting is the consistency you prefer.
Bake cakes as directed.
Scoop into individual ramekins
Top with a scoop of buttercream frosting
Add Crafters & Co Peppermint Bark to top of frosting.
Be sure to stop by your local Hallmark store to pick up all your holiday supplies & gifts!
Looking for more dessert ideas? Try these!