Ingredients:

• 12 oz. dark chocolate (60% cocoa recommended)
• 2 cups (10 oz.) Andes Crème de Menthe Baking Chips. Can also be made with 2 packages of Andes Crème de Menthe, Toffee Crunch or Cherry Jubilee Thins. 3 1/2 sticks of butter
• 5 large eggs
• 1 tsp. vanilla
• 2/3 cup sugar

Directions:

1. Pre-heat oven to 325° degrees. Prepare a removable-bottomed cake pan, 9 inches in diameter, lined with parchment or wax paper and buttered.
2. In a 2-quart saucepan, over very low heat, gently melt butter, Andes Baking Chips and chocolate broken into small pieces. Stir occasionally until completely melted and smooth. Remove from heat and let cool. Mix eggs, sugar and vanilla in a large bowl with an electric mixer at high speed until mixture becomes three times the original volume (about 3-5 minutes). Through a strainer, add 1/4 of the chocolate mixture into the bowl. Using a spatula, mix gently until thoroughly incorporated. Add remaining melted chocolate through strainer to catch any solid pieces and fold in gently until well mixed.
3. Pour batter into the prepared pan and bake for 12 minutes. The cake will be slightly soft to the touch, not firm. Don’t be tempted to bake it for any longer than this. Remove from the oven and let cool in the pan. When cool, cover pan and refrigerate for 3 hours or overnight. Remove pan sides, invert cake onto large plate and remove pan bottom and peel away parchment paper. Invert cake again on another plate or serving platter. Sprinkle with confectioners’ sugar or cocoa powder immediately before serving.

Yield:

Serves 16 -24