Flourless Mint Chocolate Cake
6 tablespoons Wisconsin butter plus additional for cake pan
1 1/2 cups bittersweet or semisweet chocolate chips
1 1/2 teaspoons peppermint extract
6 eggs, separated
1/2 cup sugar
Preheat oven to 275°F. Butter sides and bottom of 9-inch spring form pan. In large microwave proof bowl, microwave Wisconsin butter and chocolate until melted. Remove and stir until smooth.
Whisk extract into egg yolks and stir into chocolate mixture. Set aside. In another bowl, beat egg whites gradually adding sugar until soft peaks form. Fold one-third of whites into chocolate mixture; fold this mixture into remaining egg whites. Pour batter into pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool on rack until room temperature. Remove rim. Serve with whipped cream and crushed peppermint candy, if desired. Optional: Serve with whipped cream and crushed peppermint candy.