Sort off a showoff trophy for party foods are gonna make the most amazing flourless chocolate cake, but with a twist.

First thing first, mate.

The camera flat in the sugar.

Never stir a camel.

Rule number one Keep the pan nice and flat.

I'm gonna flavor this carol.

A little bit of mint.

Give it a little chop.

Sprinkle that into the camel.

Don't get the cannibal too dark.

Just nice and light a little teaspoon of oil onto the tray and rub that in and then pour out your camera was making a camel source.

Then I put butter and cream into the camel.

But I want this nice, minted, brittle running through my cake.

Boss, the candle calls down on the trade.

I'm gonna make my cake first.

Melt good quality dark chocolate in Obama.

Re heating it directly in the pan would destroy the cocoa fats always in a bowl over boiling water in a mixing bowl sugar, two whole eggs and three egg yolks.

Whisk until beautifully light and creamy on the color changes toe light yellow the more you mix the eggs in the sugar.

Lighter texture in the scent of the chocolate cake.

Next, melt some butter into your warm, dark chocolate and stir.

Was that really nice sheen, Velvety, rich and tasting amazing at that.

Do you sugar on your eggs?

I give that already good mix when you're making flourless desserts really is important work harder, incorporating, especially with the yolks and the sugar.

That natural height needs to take place at the beginning, and then it was like the perfect chocolate ganache.

Then separate four egg whites into a bowl.

Make sure you got 2/3 of the way there with your whites and then just Sprinkle in sugar almost like meringue on firmer you make these.

Now Maur will elevate your cake in the oven way called a stiff peak in with the whites.

Before I start mixing that, get my camera.

Just stop.

Break it up glass shards of glass.

Beautiful.

Save some of your minty caramel shards for decoration and use a rolling pin to break up the rest into small pieces.

Sprinkle out in says we start to slice that chocolate cake.

You come across that nice crunch.

Take your cake tin.

Make sure is lined with grease with paper on the bottom nicely greased.

Pull this in a few sharp taps on a hard service, or read your cake mixture off any air pockets that could create holes in your cake.

Sit that on the other 180.

After 35 minutes, my chocolate mint cake is cooked on whilst it cools down.

I can whip up a peppermint cream topping, sifted icing sugar on a few drops of peppermint extract a double cream.

Wait until it's just holding its shape.

Spoon your mentee cream on top of the cake, leaving a small border free to make it easier to cut fruitcake that can't fail to attract attention at your party scattered over the remaining camel mint charts.

Yeah, okay.