Peppermint Pattie Cake

I apologize for not posting yesterday. I didn't have time to finish writing this post and I am very sorry about it. This cake is very decadent and it can be a little overwhelming with its richness. The cake reminds me of a cross between a brownie and a soufflé. The cake is quite moist and dense (in a good way). The mint syrup balances out the richness but not too much. The ganache adds a smooth and creamy touch to this cake.  Make sure that you plan this cake ahead of time because it takes awhile to make, but is worth it.
For mint syrup: Make the night before
2 Cups packed fresh mint leaves
1 1/4 granulated sugar
3/4 water

1. Rinse your mint leaves and set aside.  In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, then lower the heat and simmer for 5-10 minutes until the sugar is completely dissolved. Remove from the heat and allow to cool completely.
2. Fill a small bowl with ice and water and put it near the stove. Fill another saucepan about half-way with water and bring to a boil. Put the mint leaves in the water and blanch until they are just wilted, about 10 seconds. IMMEDIATLY strain the mint leaves and plunge the leaves in that bowl of ice water. This preserves the color. Strain the leaves one more time, then blot with a paper towel. 
3. Using either a food processor, blender, or immersion blender, combine the mint leaves  and half of the syrup. Blend the mixture, stopping several times to scrape down the sides of your bowl. Add the remaining syrup and blend for 2 more minutes.
4. Transfer the syrup to a clean storage container and allow to sit overnight at room temperature. Strain the mixture after 24 hours through a fine mesh strainer and discard the solid parts. You can store the syrup in the refrigerator for up to 2 weeks. Make sure to shake before using.

For the Ganache (make in the morning):

8 ounces semisweet or bittersweet chocolate, chopped finely. You can also use semisweet or bittersweet chocolate chip

1 Cup heavy cream or heavy whipping cream

1. Heat the cream in a heavy-bottomed saucepan and bring to just under a boil. Add the chocolate, and let set for 5 minutes, then whisk until smooth. Remove from the heat and pour the mixture in a medium bowl and cool, stirring occasionally, until the mixture is thickened and spreadable. 

For the Cake:

14 ounces semisweet or bittersweet chocolate, coarsely chopped, or use the chip form

2 sticks (1 Cup) unsalted butter

1/4 Cup plus 2 Tablespoons heavy cream or heavy whipping cream

6 Large eggs, separated

1 Cup granulated sugar

1 Cup all-purpose flour

1/2 teaspoon kosher salt, or 1/4 teaspoon table salt

2 teaspoons pure vanilla extract

6 ounces small peppermint pattie candies, such as York or Pearson's Mint Patties. Dust a sharp knife with flour and cut each candy into fourths. Redust the blade as you go. Set aside. You can make this cake without the peppermint patties.

1. Center an oven rack and preheat the oven to 350 degrees F. Line the bottom of a 9-inch spring-form pan and spray the pan with nonstick vegetable spray.
2. In a medium heavy bottomed saucepan melt the butter with the cream on low heat. Stir in the chocolate and continue stirring until the mixture is smooth. Remove from the heat and set aside.
3. Beat the egg yolks on medium-high speed using either an electric stand mixture (use the whisk attachment), or an electric hand mixture, gradually adding the sugar. Continue beating until the mixture is light yellow and very thick. Slow the mixer down and add the melted chocolate, and beat until just blended.
4. Whisk the flour and salt together in a separate bowl; set aside. Replace the whisk attachment with the paddle or continue using the beaters. Add the flour to the egg mixture in thirds, beating after each addition until blended. Add the vanilla extract and beat until just blended. The mixture will be thick.
5. In a clean mixing bowl, (using clean beaters), beat the egg whites until medium soft peaks form on medium speed. Fold about a third of the egg whites into the chocolate mixture. Fold the remaining egg whites into the chocolate mixture, and then fold the peppermint patties into the batter.
6. Pour the batter into the spring-form pan and smooth the top. Put the pan in the middle of the oven for 45-50 minutes. When you insert a toothpick in the middle of the cake, it comes out moist and sticky, but not too wet.
7. Cool the cake in the pan for 10 minutes. Remove the sides of the spring-form pan and cool the cake on a cake rack. When completely cooled, invert onto a serving plate and remove the parchment paper. Frost the cake with the ganache. When you are ready to serve the cake drizzle it with the mint syrup. Serve it with fudge sauce, whipped cream or ice cream if desired. 

/From: All Cakes Considered by Melissa Gray

//