How to make it

  • Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line base and side with baking paper.
  • Place chocolate, butter, sugar and 1/2 cup cold water in a saucepan over medium-low heat. Cook, stirring, for 3 to 4 minutes or until smooth. Transfer to a bowl. Cool for 10 minutes.
  • Add eggs. Stir to combine. Add flours and cocoa. Stir to combine. Pour mixture into prepared pan. Bake for 50 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging. Stand for 10 minutes in pan. Turn out onto a wire rack to cool.
  • Meanwhile, make ganache Place chocolate and cream in a saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until smooth. Divide mixture between 2 bowls. Refrigerate 1 bowl for 2 hours or until firm. Stand remaining bowl at room temperature for 2 hours or until thick enough to spread. Spread over top and side of cake.
  • Place peppermint crisp in a shallow bowl. Roll heaped teaspoons of chilled chocolate mixture into 12 balls. Roll each ball in peppermint crisp. Arrange balls on top of cake. Serve.

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