Preparation Instructions for the Cake:
- Place chocolate and butter in a double boiler (a large bowl over a pot with 1-2” of water at a light simmer), melt and incorporate well while stirring constantly.
- Once chocolate is completely melted, add the vanilla and remove bowl from pan. Set aside and allow to cool for 5-10 minutes.
- Place the eggs in the bowl of a stand mixer and beat on medium-high speed until eggs have tripled in volume.
- Fold one-third of the eggs into the chocolate/butter mixture and incorporate well, then add the remaining eggs and fold until uniform.
- Line a 10” spring form pan with foil. Do not make holes in the foil as this will allow water to infiltrate our amazing chocolaty goodness. If you make a hole in the foil, start over with a new sheet.
- Coat the foil with coconut oil and then add the batter to the pan.
- Place the cake pan into a hotel pan and fill hotel pan with hot tap water until just before the cake pan starts to float. In doing this, you’ve created a water bath.
- Place the water bath into a preheated 400°F oven for 18 minutes.
- Remove from oven and let cool in the water for 20 minutes.
- Remove from the water bath and cool in the refrigerator overnight.
- Once cool, release the spring on the spring form pan and pull the cake from it by lifting the foil. You will now have a large chocolate puck with foil stuck to it.
- Gently remove the foil and invert the cake onto a baker’s rack that is placed over a sheet pan or hotel pan.
- Heat the ganache and gently over the middle of the cake so that is spreads evenly and coats the cake completely on the top and sides. You can use a spatula or icing knife to help this process, but it is best to use ganache at just the right temperature so that it spreads and drapes on its own.
- To cut the cake, dip a long, narrow knife in hot water and then dry with a towel. Cut the cake in half, sliding the knife out the side of the cake, not back up where it came from. Continue dipping, drying, cutting and sliding until you’ve made 8 cuts. This will yield 16 pieces.
- Serve each piece with raspberry coulis, whipped cream, and a fresh peppermint tip. Be sure to share with your friends ☺.
- Bon Appetit!!!
Preparation Instructions for the Ganache:
- Scald the cream in a sauce pan by heating it to 180°F.
- Place chocolate and butter in a bowl while cream is heating.
- When cream is up to temp, pour over chocolate and butter.
- Stir gently and then let rest so that the cream has a chance to melt the butter and chocolate.
- Once melted, stir gently again until all ingredients are fully incorporated.
- Allow to set and cool, then reheat in the microwave or over a double boiler and use to drape the cake.
Raspberry Coulis is a great addition to this recipe.
“Keep It Paleo!”