Chocolate Mint Cake

Name: Chocolate Mint Cake
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 300 g + 200 g whipped cream; 1 pck (200 g) Chocolate mint bar; 3 Eggs (Gr. M); 100 g sugar, 1 pinch of salt; 60 g flour, 60 g starch; 1 TEASPOON Baking Powder; 2 Chocolate Easter bunnies,; 7-10 Tbsp Cocoa and mint leaves; 7-10 Tbsp for ornament; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

300 g + 200 g whipped cream
1 pck (200 g) Chocolate mint bar
3 Eggs (Gr. M)
100 g sugar, 1 pinch of salt
60 g flour, 60 g starch
1 TEASPOON Baking Powder
2 Chocolate Easter bunnies,
7-10 Tbsp Cocoa and mint leaves
7-10 Tbsp for ornament
baking paper

Directions

1
Heat 300 g cream. Mint tablets, except for a few for decoration, melt in them while stirring and bring to the boil briefly. Cover and let cool well overnight
2
Separate eggs. Beat egg whites and 3 tbsp. cold water until stiff. Add sugar and salt. Stir in the egg yolks one by one. Mix flour, starch and baking powder, sieve and fold in
3
Spread the sponge mixture on a baking tray lined with baking paper (approx. 35 x 40 cm) and bake in a preheated oven (electric cooker: 200 °C / fan oven: 175 °C / gas: level 3) for 10-12 minutes. Turn onto a tea towel and remove the paper. Let it cool down
4
Whip mint cream and 200 g cream separately until stiff. Cut off one third of the sponge cake lengthwise. Halve both pieces crosswise to make 4 pieces. Spread a large piece of dough with half of the mint cream (put 2 tablespoons aside). Place the two smaller pieces on top. Spread the rest of the mint cream on the cake and cover with the remaining piece of dough
5
Mix half of the cream with 2 tablespoons of mint cream. Spread the surface of the cake with it like a wave. Pour the remaining cream into a piping bag with a large star-shaped spout and squirt two large tuffs onto the cake. Place the Easter bunnies on the tuffs. Decorate the cake with cocoa, mint bar and mint