But in truth, you really can’t go wrong here. But for a more sweet/chocolatey balance, you’ll want semisweet. For a more cocoa-forward cake, go with dark chocolate. Since this cake is all about decadence, dark chocolate definitely fares well here.ĭepending on your preferences, you can go with either chip. Because of that, it brings a stronger chocolate flavor to your dessert. It’s a darker chocolate (obviously) that carries more bitter cocoa notes than it does semisweet. If you’re looking for a chocolate flavor that’s not too intense, semisweet chocolate chips are your friend.ĭark chocolate chips: Dark chocolate, on the other hand, is definitely more chocolate-intensive. Since they have both sweetness and chocolate flavor, they’re ideal for giving recipes a balanced flavor. Semisweet chocolate chips: The go-to for a classic chocolate chip cookie, semisweet chocolate chips are not super sweet, but they are less bitter than some dark chocolates. For this cake though, you can choose your own chocolate based on the final outcome you’re going for. Holiday baking brings up the age-old question: what kind of chocolate do I use for this recipe? Every treat uses a different type of chocolate and honestly, it can get confusing. The Best Chocolate For Flourless Peppermint Chocolate Cake So, when it came time to dream up a dessert perfect for all the upcoming holiday parties, I knew just what I wanted to make: a flourless peppermint chocolate cake that infused one of my all-time favorite sweets with those classic holiday flavors. Maybe it’s basic, but I just want to be holding that Starbucks Christmas cup while driving around blasting Norah Jones’ holiday album. It’s always around this time of year that I start craving peppermint hot chocolate as a mid-afternoon treat that gives me all the magical holiday feels. I know what you’re wondering: what does this have to do with cake? Promise, I’m getting there. Did I use our holiday photo shoot as an excuse to decorate my house obscenely early? Of course, and let’s face it: it was an excuse I was all too happy to jump on. Here we are just having wrapped up Thanksgiving and my Christmas tree is up, there’s a wreath on the front door, and I’ve already got my fir and firewood candle blazing. Remove the springform ring, then slice.This year, I just couldn’t hold out until December to make my flourless peppermint chocolate cake. Refrigerate until the chocolate is set, about 15 minutes. Pour the melted chocolate in the center of the cheesecake and spread to make a 7-inch round. Pour the hot cream over the chocolate and stir until completely melted let cool 5 minutes. Put the chocolate chips in a heatproof bowl. Step 4 Make the topping: Heat the remaining 1/2 cup heavy cream in a small saucepan over medium-low heat.Refrigerate until cold and set, at least 4 hours or overnight.
Carefully transfer to a rack and let cool until the pan is warm but not hot, about 30 minutes. Turn off the oven, open the door and let the cheesecake sit in the oven for 10 minutes. Bake until the cheesecake is set but still jiggly in the center, about 1 hour. Fill the roasting pan with enough hot water to come halfway up the sides of the springform pan. Step 3 Place the springform pan in a roasting pan.Pour the cream cheese mixture into the crust and spread evenly. Add 1/4 cup heavy cream and the peppermint extract and mix until just smooth, about 30 more seconds. Beat in the eggs, one at a time, until just smooth, about 1 minute. Step 2 Beat the cream cheese, sugar and salt in a large bowl with a mixer on medium speed, scraping down the sides, until smooth, about 2 minutes.Transfer the mixture to the springform pan use the bottom of a measuring cup to press the crumbs into the bottom and 1 inch up the sides of the pan. Add the melted butter pulse a few times to mix well. Pulse the cookies in a food processor until finely ground. Wrap the bottom and sides of a 9-inch springform pan with foil. Step 1 Position a rack in the center of the oven and preheat to 325º.
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