Chocolate Mint Bar Cake
easy
105 mins
105 mins
Ingredients
- 600 g + 100 g whipped cream
- 2 (200 g each) Packages
- 7-10 Tbsp Chocolate Mint bars
- 7-10 Tbsp Grease
- 100 g Dark chocolate
- 5 Eggs (Gr. M)
- 80 g soft butter/margarine
- 80 g Sugar
- 2 packages Vanillin sugar
- 1 pinch Salt
- 200 g ground hazelnuts
- 2 slightly heaped Tsp baking powder
- 2 packages Cream stabiliser
- 2 large mandarins or minneolas and 1/2 teaspoon cocoa for decoration
Directions
- 1
Warm 600 g cream lukewarm. Melt chocolate mint bars, except for 8 for decoration, in it while stirring constantly at low heat. Let it cool down. Cover and leave to cool overnight.
- 2
Grease the springform pan (26 cm Ø). Grate chocolate finely. Separate the eggs. Cream fat, sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in the egg yolks one by one. Mix chocolate, nuts and baking powder and stir in. Beat the egg white until stiff, fold in two portions
- 3
Spread the dough into the mould. Bake in the preheated oven (electric oven: 175 °C/recirculating air: 150 °C/ gas: level 2) for 35-40 minutes. Let them cool down
- 4
Whip the chocolate mint cream until creamy, while pouring in the cream firmer. Then spread it on the cake base like a dome and refrigerate for 2-3 hours
- 5
Peel the mandarins so that the white skin is completely removed. Cut out the fillets between the parting skins, dab dry. Cut the rest of the chocolate mint bars diagonally in half. Whip 100 g cream until stiff. Decorate cake with cream, tangerines and chocolate mint bars and dust with cocoa
Nutrition Facts
490 kcal
39 g
33 g
6 g
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