| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Home3 |
1 |
servings |
INGREDIENTS
| 8 |
oz |
Unsweetened chocolate |
| 8 |
oz |
Unsalted butter |
| 5 |
|
Eggs |
| 3 3/4 |
c |
Sugar |
| 4 |
ts |
Instant espresso powder |
| 2 |
ts |
Vanilla |
| 1/4 |
ts |
Salt |
| 1 2/3 |
c |
All purpose flour |
| 2 |
c |
Chopped walnuts |
| 30 |
oz |
Peppermint patties |
INSTRUCTIONS
Directions: In a double boiler, melt together the unsweetened
chocolate and butter until smooth. In a large bowl, using a hand
mixer, beat together the eggs, sugar, espresso powder, vanilla and
salt. Beat for 8-10 minutes on high speed. Turn the mixer to low
speed and add the chocolate mixture. Beat until just combined, then
add the flour. Beat on low speed only until mixed through. Stir in
the walnuts by hand. To assemble, line a 9x13x2 pan with aluminum
foil. Spray the foil with non-stick spray. Pour half of the batter
into the pan and smooth the top. Take the peppermint patties and
place them on top of the chocolate layer. Place them very close
together and cut the mints to fill any spaces. Pour the remaining
batter into the pan and bake at 425 degrees for 35 minutes. Let cool
in the refrigerator overnight before serving.
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