1 cube butter
10 oz semi sweet chocolate
1¼ cup sugar
5 Tbsp. flour
1½ tsp. baking powder
1 tsp. mint extract
Preheat oven to 325 degrees.
In a saucepan over low heat melt chocolate and butter. Stir frequently
While chocolate/butter are melting, Combine eggs and sugar in a separate bowl and mix until creamy and pale yellow.
Sift flour and baking powder into egg/sugar mixture and mix to combine.
Once chocolate is completely melted, gently fold into the egg/sugar mixture.
Stir in mint extract.
Pour batter into a buttered and floured 9″ springform pan.
Bake at 325 for 20 minutes, then lightly cover with aluminum foil and bake for 30 minutes more.
Garnish with crushed mint candy canes and whipped cream.