Chocolate Mint Cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Set aside 3 chocolate-mint bars. Heat 800 g cream in a saucepan. Melt the remaining bars while stirring. Pour into a mixing bowl and let it cool down overnight.

2. 2

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites, 5 tablespoons cold water and 1 pinch of salt until stiff with the whisks of the hand mixer. Sprinkle sugar and vanillin sugar into the mixture.

3. 3

   Stir in the egg yolks one by one. Mix flour, baking powder and cocoa, sieve on top and fold in. Spread the sponge mixture into the mould and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

4. 4

   manufacturer) bake for about 30 minutes. Take out and let cool down.

5. 5

   Cut the sponge cake base 2 x horizontally. Whip the chocolate mint cream with the whisk of the hand mixer until stiff. Allow the cream hardener to trickle in. Close a cake ring around the lower cake base and spread 1/4 of the chocolate mint cream on top.

6. 6

   Place the second shelf on top. Spread with 1/4 of the remaining cream and cover with the third cake layer. Remove the cake ring. Spread the rest of the cream loosely on the cake. Chill for at least 1 hour.

7. 7

   Whip the remaining cream with the whisks of the hand mixer until stiff. Pour into a piping bag with a small perforated spout and squirt small tuffs onto the cake. Cut the remaining chocolate mint bars diagonally in half and decorate the cake with them.

Nutrition Facts

KCAL
420 kcal

CARBS
47 g

FATS
22 g

PROTEINS
5 g