1. Preheat oven to 350°F. Line 2 8-inch round cake pans with parchment paper and coat with non-stick spray.
2. Over low heat, melt chocolate and water together in a small saucepan or double boiler. Stir until mixture is smooth, remove from heat and let cool.
3. In a medium or large bowl, beat egg yolks with an electric mixer until pale and creamy. Gradually add sugar and continue to beat until yolks are pale and ribbony. Gently mix in the cooled chocolate.
4. In a separate large, clean bowl with clean beaters, beat egg whites and salt until the mixture holds stiff peaks. Stir 1/4 of stiff egg whites into the chocolate/yolk mixture to lighten it. In 3 additions, gently but thoroughly fold the remaining whites into the batter.
5. Pour half of batter into each prepared cake pan. Bake for 15-18 minutes, until cake is puffed and dry to the touch. Transfer pans to cooling racks. Once cooled, sprinkle cocoa powder over the cakes. Place a piece of wax paper over the tops of the pans and top with a plate or baking sheet, then invert. An hour before frosting, place cakes into freezer until they are firm enough to be carefully lifted without breaking.

*Note: cakes will slightly sink in the middle.

For the Peppermint Whipped Cream

What You’ll Need:

• 1 cup heavy whipping cream
• 1/4-1/2 cup of finely crushed candy canes (use a food processor until they are a fine powder), to taste
• Handful of lightly crushed candy canes for garnish

Instructions:

1. Beat heavy cream until it holds stiff peaks.
2. Mix in 1/4 cup of candy cane powder and add more to taste.