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Giant Peppermint Patty

It's giant. It's minty. It's the dessert you didn't know you were craving.


  • Flourless Cake
  • 12 oz semi-sweet chocolate finely chopped
  • 8 oz unsalted butter
  • 6 large eggs at room temperature
  • 5 2/3 oz brown sugar lightly packed (3/4 cups)
  • 1 tbsp cold water
  • 1 tbsp vanilla extract
  • 1/2 tsp salt
  • Peppermint Filling
  • 350g white chocolate
  • ½ cup heavy cream
  • 1 tbsp light corn syrup
  • 2 tbsp unsalted butter at room temperature
  • 1 tsp mint extract
  • 1 tsp vanilla extract
  • Chocolate Ganache
  • 10 oz semi-sweet chocolate finely chopped
  • 1 tbsp corn syrup light
  • 10 oz heavy cream (1 1/4 cup)


  1. Flourless Cake
  2. Preheat the oven to 350 F. Spray a 9-inch pan with cooking oil and line the bottom with baking paper
  3. Add the chocolate and butter in a large microwave-safe bowl. Microwave for 30-seconds at a time, mixing each time until smooth. When the chocolate is melted and smooth, set aside to cool until it is room temperature.
  4. Add the eggs and brown sugar in the bowl of a large stand mixer. Whisk to stiff peaks using an electric hand mixer until it triples in volume. About 5-7 minutes.
  5. Fold in the melted chocolate, water, vanilla, and salt. Pour the batter into the prepared pan and smooth it into an even layer.
  6. Bake the cake for about 40 minutes, until the edges are set but it's still jiggly in the middle. It will be puffy, and a toothpick inserted into the centre will come out with moist crumbs (but not raw batter) attached. Cool the cake on a wire rack at room temperature until completely cool. The centre of the cake will sink as it cools.
  7. Peppermint Filling
  8. Add the white chocolate, butter, peppermint extract, heavy cream and corn syrup in a small saucepan and place it over medium heat. Microwave for 30-seconds at a time, mixing each time until smooth.
  9. Pour the white chocolate ganache into the indentation on top of the cake, smoothing it into an even layer that's flush with the edges of the cake. Trim the edges if necessary, so the cake has a flat top. Refrigerate the cake until the white chocolate ganache is very firm, at least 2 hours.
  10. Chocolate Ganache
  11. Set the cake on a wire rack.
  12. Add the dark chocolate, butter and corn syrup to a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth.
  13. Pour the runny ganache over the cake. Use a small offset spatula to push it to the edges and to smooth it over the sides. Refrigerate the cake to set the chocolate glaze, for about 30 minutes. You'll get nice clean slices if you cut the cake while it’s cold, Let the slices sit at room temperature for a little while before serving.