A decadent flourless (or low-flour) chocolate torte infused with peppermint, topped with glossy ganache, and finished with crushed peppermint candy for a snowy holiday sparkle.
[cooked-sharing]
Yields 10 Servings Servings Quarter (2.5 Servings) Half (5 Servings) Default (10 Servings) Double (20 Servings) Triple (30 Servings) Prep Time 25 minsCook Time 35 minsTotal Time 1 hrFor the torte
8 oz bittersweet or semisweet chocolate, chopped
1 cup unsalted butter, cut into cubes
1 cup granulated sugar
5 large eggs, room temperature
¼ cup unsweetened cocoa powder
1 tsp vanilla extract
Pinch of salt
For the ganache topping
6 oz bittersweet chocolate, chopped
¾ cup heavy cream
2 tbsp unsalted butter
½ tsp peppermint extract
For garnish
½ cup crushed peppermint candies or candy canes
Whipped cream (optional)
Fresh mint sprigs (optional)
Prepare the pan
1
Preheat oven to 350°F (175°C) .
Grease a 9-inch springform pan. Line bottom with parchment paper for easy release.
Make the torte batter
2
In a heatproof bowl set over simmering water, melt chocolate and butter together until smooth.
Remove from heat, whisk in sugar until glossy.
Add eggs one at a time, whisking well after each addition.
Stir in cocoa powder, vanilla, peppermint extract, and salt.
Pour batter into prepared pan, smoothing top.
Bake the torte
3
Bake for 35–40 minutes , until edges are set but center still looks slightly soft.
Cool in pan for 15 minutes, then run a knife around edge. Remove sides of springform pan.
Let torte cool completely on a wire rack.
Make the ganache
4
Heat cream in a small saucepan until just simmering.
Pour over chopped chocolate in a bowl. Let sit 2 minutes, then stir until smooth.
Whisk in butter and peppermint extract for shine and flavor.
Allow ganache to cool slightly until spreadable.
Assemble
5
Spread ganache evenly over cooled torte.
Sprinkle with crushed peppermint candies or candy canes while ganache is still soft.
Chill in fridge for 2–3 hours , until set.
Serving Suggestions
6
Slice with a hot knife for clean cuts.
Serve with whipped cream or vanilla bean ice cream .
Pairs beautifully with peppermint hot chocolate, mulled wine, or espresso .
Tips & Variations
7
Make-ahead: Best made a day in advance; flavor deepens overnight.
Flourless version: Skip cocoa powder for a fully flourless torte.
Extra flair: Garnish with white chocolate drizzle and edible glitter for a snowy look.
Mini version: Bake in mini tart pans for individual servings (adjust bake time to 15–18 minutes).
Ingredients For the torte
8 oz bittersweet or semisweet chocolate, chopped
1 cup unsalted butter, cut into cubes
1 cup granulated sugar
5 large eggs, room temperature
¼ cup unsweetened cocoa powder
1 tsp vanilla extract
Pinch of salt
For the ganache topping
6 oz bittersweet chocolate, chopped
¾ cup heavy cream
2 tbsp unsalted butter
½ tsp peppermint extract
For garnish
½ cup crushed peppermint candies or candy canes
Whipped cream (optional)
Fresh mint sprigs (optional)
Directions Prepare the pan
1
Preheat oven to 350°F (175°C) .
Grease a 9-inch springform pan. Line bottom with parchment paper for easy release.
Make the torte batter
2
In a heatproof bowl set over simmering water, melt chocolate and butter together until smooth.
Remove from heat, whisk in sugar until glossy.
Add eggs one at a time, whisking well after each addition.
Stir in cocoa powder, vanilla, peppermint extract, and salt.
Pour batter into prepared pan, smoothing top.
Bake the torte
3
Bake for 35–40 minutes , until edges are set but center still looks slightly soft.
Cool in pan for 15 minutes, then run a knife around edge. Remove sides of springform pan.
Let torte cool completely on a wire rack.
Make the ganache
4
Heat cream in a small saucepan until just simmering.
Pour over chopped chocolate in a bowl. Let sit 2 minutes, then stir until smooth.
Whisk in butter and peppermint extract for shine and flavor.
Allow ganache to cool slightly until spreadable.
Assemble
5
Spread ganache evenly over cooled torte.
Sprinkle with crushed peppermint candies or candy canes while ganache is still soft.
Chill in fridge for 2–3 hours , until set.
Serving Suggestions
6
Slice with a hot knife for clean cuts.
Serve with whipped cream or vanilla bean ice cream .
Pairs beautifully with peppermint hot chocolate, mulled wine, or espresso .
Tips & Variations
7
Make-ahead: Best made a day in advance; flavor deepens overnight.
Flourless version: Skip cocoa powder for a fully flourless torte.
Extra flair: Garnish with white chocolate drizzle and edible glitter for a snowy look.
Mini version: Bake in mini tart pans for individual servings (adjust bake time to 15–18 minutes).
Chocolate-Peppermint Torte
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