Chocolate-Mint Torte

Chocolate-Mint Torte
Peppermint extract flavors the chocolate cake and the whipped cream frosting, while crushed peppermint candies sweeten the frosting and provide a festive holiday look.
Makes 10
Prep 20 m
Bake 12 m



  1. 1 of 8 Heat oven to 375 degrees F. Lightly coat 15 x 10 x 1-inch baking pan with nonstick cooking spray; line bottom with waxed paper; coat with spray.
  2. 2 of 8 Sift together flour, cocoa powder, baking powder and salt into medium-size bowl.
  3. 3 of 8 Beat egg yolks in clean medium-size bowl until fluffy. Gradually add sugar, beating until thick and lemony, 3 to 5 minutes. Add 1 teaspoon peppermint extract; stir in the water. Fold in flour mixture.
  4. 4 of 8 Beat egg whites with clean beaters in clean medium-size bowl until stiff and glossy peaks form. Gently fold a spoonful of whites into yolk-flour mixture; fold in remaining whites. Spread evenly in prepared pan.
  5. 5 of 8 Bake in 375 degrees F oven 12 minutes or until center springs back when lightly pressed with fingertip. Turn cake out onto wire rack. Gently peel away waxed paper; let cake cool completely. Then slice crosswise with serrated knife into 3 equal pieces.
  6. 6 of 8 Sprinkle gelatin over 1/4 cup cream in small saucepan; let stand to soften, 5 minutes. Place over low heat, stirring to dissolve gelatin, about 5 minutes. Let cool.
  7. 7 of 8 Beat gelatin-cream mixture with remaining 1-1/4 cups cream and 1 teaspoon peppermint extract in small bowl until stiff peaks form. Fold in crushed peppermint.
  8. 8 of 8 Place 1 cake section on platter; spread top with a third (about scant 1 cup) of peppermint cream. Stack with remaining cake and peppermint cream. Decorate with crushed peppermints, if desired.
Nutrition Information for Chocolate-Mint Torte
Servings Per Recipe: 10
Per Serving: 9 g sat. fat, 32 g carb., 4 g pro., 134 mg chol., 16 g Fat, total, 198 mg sodium, 1 g fiber, 279 kcal cal.