Thin Mint Truffle Cake
1 pound unsalted butter
1 pound semisweet chocolate
1 pound white chocolate
3 sleeves Girl Scout Thin Mint cookies (about 54 cookies), crumbled
1 dozen eggs (yolks and whites separated)
2 cups heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
Pinch of orange zest
1/3 to 1/2 cup blood orange puree (see note)
Preheat the oven to 350 degrees.
Line two 9-inch springform pans or a large, deep (at least 4 inches) baking dish with parchment paper.
In the top of a double boiler, melt the butter, semisweet and white chocolate and cookies. The cookies may not completely melt at this point, but they will once the cake is baked.
Meanwhile, with an electric mixer, whip the egg whites until soft peaks form. Add the yolks to the whites and whip for another 5 to 8 minutes.
Mix the chocolate mixture into the egg mixture until it is incorporated. Pour the batter into the prepared pan. Bake for 15 minutes and then reduce the oven temperature to 275 degrees and bake 30 minutes longer or until firm to the touch.
Meanwhile, make the Blood Orange Chantilly cream.
In a large, chilled mixing bowl, whip the heavy whipping cream with the sugar and vanilla until soft peaks form.
Add the orange zest and slowly add the blood orange puree, adding only enough so that the mixture stays a whipped cream consistency.
Remove the cake from the oven and cool it.
Cut the cake into slices or shapes and serve with a dollop of blood orange chantilly cream and pistachio ice cream if desired.
Note: To make the blood orange puree, place 3 to 4 peeled blood oranges in a blender.
Puree the mixture, adding a little sugar to taste. The mixture will be thick.