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.
Preheat oven to 350°F (175°C).
Grease a 9-inch springform pan. Line bottom with parchment paper for easy release.
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 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.
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.
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.
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.
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).
10 servings