Serves 8

Dairy-free friends! You can use a vegan butter such as Miyokos in place of the regular butter here. Check your chocolate to make sure there is no milk fat in it. As for the whipping cream, it will have a hint of coconut, but I’d follow this.

If you do not have a springform pan, any 8inch baking dish is fine, it’s just easier to remove with springform.


½ cup/ 1 stick butter
7 oz. semisweet or bittersweet chocolate (something 70% or above)
4 eggs, separated
3/4 cup cane sugar
1/4 cup Dutch processed cocoa
1 tsp. vanilla extract
1 tsp. peppermint extract

For topping

8 oz./ 1 pint whipping cream
3 Tbsp. powdered sugar
2 Tbsp. mascarpone or cream cheese, room temperature
crushed candy canes, for garnish, optional


Preheat the oven to 350’ and line a 8” springform pan with parchment. Butter all sides of the pan.

Put the butter and chocolate in a heatproof bowl, over a pot of simmering water. Warm until melted, stir to combine. Take it off the heat to cool down.

Separate the eggs, place the whites in a large bowl or stand mixer, where you can whisk them until soft and pillowy. Put the yolks in another bowl, and mix in the sugar, cocoa powder, vanilla, and peppermint extract. Stir in the chocolate mixture to combine. Gently fold in the egg whites. Scrape the mixture into the prepared pan and bake it on the middle rack for 25-28 minutes or until the top looks puffed and when you shake it, the center isn’t jiggly. Transfer to a wire rack to let it cool completely.

While it cools, whip the heavy cream until it just begins to look fluffy. Add the powdered sugar and mascarpone or cream cheese and whip until peaks form. This can be stored in the fridge for about 2 hours. Assemble just before serving.

Remove the cake from the springform pan and put it on a plate. Top with the whipping cream, leaving a border around the edge of the cake. Sprinkle generously with candy cane pieces.


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