Mint-Scented Chocolate Silk Cake


Preparation info

  • Yield


    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

This hybrid belongs to the large family of flourless chocolate cakes. These cakes are often given names such as Velvet Cake, Decadence Cake, and, as in this recipe, Silk Cake. All are references to the luxurious smooth texture and the rich chocolate flavor. The absence of flour in the batter eliminates the gluten that would make the texture tough rather than smooth and would take away the desirable melt-in-your-mouth feel.

Finely ground almonds, also known as almond meal, are used as a substitute for flour. The almonds add flavor and stability to the cake without compromising the texture. If you prefer a flavoring other than mint, you can very easily modify this recipe by replacing the crème de menthe and water with orange liqueur, rum, or another spirit. Of course, if you do so, change the name of the desert and the accompanying syrup and sauces accordingly.