The secret to this cake is that it has a melted easter bunny on top. We bought Malcolm a white chocolate mint easter bunny, because he doesn’t really like chocolate, but he wasn’t too crazy about this, either. If you don’t happen to have a leftover white chocolate mint easter bunny, you can melt white chocolate and add a drop of peppermint essence. If you like, you could add a drop of peppermint essence to the cake itself as well.
Here’s Tom Waits with You Can Never Hold Back Spring
1 stick (1/2 cup) unsalted butter
1 cup and 1 cup bittersweet chocolate chips
2 eggs, separated
1 cup white sugar
1 t vanilla extract
1 t peppermint extract (optional)
1 1/2 cups flour
1/2 t salt
1 t baking powder
1 cup milk
4 oz white chocolate
2 T butter
drop mint extract
Preheat the oven to 350 and butter and flour a large cake pan. (I think mine is 10 inches)
In a small saucepan over very low heat, melt the butter and 1 cup chocolate chips, till just melted, stirring from time to time. Remove from heat and cool slightly.
Whip the egg whites till stiff in a large bowl.
In a food processor, whiz the egg yolks with the sugar and extracts until light and fluffy. Add the flour, salt and baking soda, and whiz till quite smooth. Add the milk and process until completely smooth.
Stir a spoonful of egg whites into the batter to lighten it, and then pour the batter into the egg whites, and fold gently until everything is well-mixed. Fold in 1 cup of chocolate chips. Pour into the prepared pan and bake for about 40 minutes until it’s puffed, firm on top, and bounces back when you press lightly. Allow to cool.
In a small saucepan over very low heat, melt the butter and white chocolate until just melted, stirring until it’s completely creamy and smooth. Stir in the mint extract. Spoon the chocolate over the cake, and make it into pretty swirls with the back of a spoon. Let cool and set.