Chocolate Mint Sticks

DCLSA Cookbook
Chocolate Mint Sticks
Submitted by: Andrea Kazilionis, Baker Berry Access- Services Ohh-soo good!


Mint Stick 'Batter'

  • 2 ounces unsweetened chocolate
  • 1/4 lb butter
  • 2 eggs
  • pinch of salt
  • 1/2 tsp vanilla extract
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup chopped walnuts (optional)

Mint Icing

  • 2 tbls butter, at room temperature
  • 1 cup sifted confectioners sugar
  • 1 tbls (or a few drops more) heavy cream
  • 1/2 tsp peppermint extract

Bitter Chocolate Glaze

    • 1 ounce unsweetened chocolate
    • 1 tbls butter

chocolate mint sticks



Mint stick Batter

1.Preheat oven to 350 degrees. Butter and dust with flour a 9-inch square cake pan.

2.Melt chocolate and butter in top of small double boiler over hot water on moderate heat.

3.Stir until smooth, remove top of the double boiler and set aside to cool slightly.

4.In an electric mixer, beat eggs until they are foamy. Beat in salt, vanilla, and sugar.

5.Add the chocolate mixture and beat to mix.

6.On low speed, add the flour, scraping bowl, and beating only until mixed.

7.Stir in the nuts. Pour mixture into the pan, spread to make a smooth layer.

8.Bake for 28 minutes or until a toothpick inserted in the center of the comes out clean.

9.Remove from oven, let stand in the pan, at room temperature, until completely cool.

Mint Icing

1.Place all ingredients in bowl of electric mixer and beat until smooth.

2.It might be necessary to add a few drops more of cream, but it should be a thick mixture, not runny.

3.Spread the icing evenly over the cake still in the pan. It will be a very thin layer.

4.Place in the refrigerator for 5 minutes, no longer.

5.Prepare the following glaze.

Bitter Chocolate Glaze

1.Melt the chocolate and butter in top of double boiler. Stir until completely smooth.

2.Pour hot glaze onto the chilled icing and quickly tilt the pan in all directions, to cover the icing completely with the glaze. It will be a very thin layer, just barely enough to cover all of the icing.

3.Don't worry if icing shows through in a few spots. Refrigerate for about 1/2 an hour or until the glaze starts to look dull.

4.With a sharp knife cut around all sides of the cake to release it. Wipe blade if needed to keep it clean. Cut cake into quarters. With a wide metal spatula transfer the quarters to a cutting board. Cut into desired size.

5.These freeze very well.