Peppermint Crisp chocolates in South Africa is so good and minty and one of my favourite ingredients to use in baking, but since we moved to Ireland it is one of those very hard to find treats. I made this cake with different kinds of good quality mint chocolates and you can use any minty chocolate you prefer. I just won’t use any mint chocolates that has a soft fondant filling as it doesn’t work so well. This mousse cake is rich and a good dollop of cream, ice cream or fresh fruit goes well to balance it out. Have fun with this recipe.
Ingredients
- 6 eggs, separated (I used large eggs)
- 1 pinch salt
- 200g Golden Castor Sugar
- 150g Unsalted Butter, cut in small cubes, plus extra for greasing
- 150g Dark Chocolate
- 100g Peppermint crisp chocolate or Aero Mint
- 50g Plain Flour
Method
- Preheat oven to 200C. Grease a springform tin (22cm) set aside.
- Whisk egg whites with pinch of salt and 20g sugar until soft peak then set aside.
- Melt the chocolate and butter together in a bowl over lightly simmering water.
- Beat the rest of the sugar and yolks until foamy.
- Add the melted chocolate slowly to the egg yolk mix and then add the flour. Mix until well combined.
- Fold in the egg whites
- Pour into prepared cake tin.
- Bake for 20-25 minutes. It must be a little wobbly in the middle. Allow to cool completely.
- Place in the fridge for an hour or so to settle. When you slice it, it should be nice and gooey in the middle. Enjoy with some vanilla ice cream or a dollop of cream.
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