Chocolate Mint Cake with Clementines

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
4 1
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 16
  • 2 packs (à 200 g) Chocolate Mint bars
  • 800 g Whipped cream
  • 100 g Dark chocolate
  • 80 g Butter or margarine
  • 80 g Sugar
  • 2 packages Vanillin sugar
  • 1 pinch Salt
  • 5 Eggs (size M)
  • 200 g ground hazelnuts
  • 2 TEASPOONS Baking Powder
  • 2 packages Cream stabiliser
  • 4 large clementines
  • 1/2 - 1 TEASPOON Cocoa powder
  • 7-10 Tbsp Fat and breadcrumbs

Directions

  1. 1

    Put 8 chocolate mint bars aside for decoration. Heat 600 g cream. Melt the rest of the bars while stirring. Pour into a bowl and chill overnight. Finely grate the chocolate. Cream soft fat, sugar, vanillin sugar and salt.

  2. 2

    Separate the eggs and stir the egg yolks individually into the fat-sugar cream. Mix the chocolate, nuts and baking powder and also stir in. Beat the egg whites until stiff and fold in portions. Put the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Let the cake cool down a little in the tin. Remove from the mould and let it cool down completely. In the meantime, peel the clementines so that the white skin is completely removed. Using a sharp knife, remove the fillets between the parting skins and let them drip off a little on kitchen paper. Whip the chocolate mint cream with the whisk of the hand mixer until stiff, allowing the cream firmer to trickle in. Spread the fillets, except for a few for decoration, on the bottom.

  3. 3

    Remove from the mould and let it cool down completely. In the meantime, peel the clementines so that the white skin is completely removed. Using a sharp knife, remove the fillets between the parting skins and let them drip off a little on kitchen paper. Whip the chocolate mint cream with the whisk of the hand mixer until stiff, allowing the cream firmer to trickle in. Spread the fillets, except for a few for decoration, on the bottom. Spread the cream on top in a dome-shaped pattern. Chill the cake for 2-3 hours. Cut the remaining chocolate mint bars diagonally. Whip 200 g cream until stiff and place in a piping bag with a star-shaped spout. Spray 16 tuffs onto the cake and decorate with clementine fillets and chocolate mint bars. Serve dusted with cocoa

  4. 4

    Spread the cream on top in a dome-shaped pattern. Chill the cake for 2-3 hours. Cut the remaining chocolate mint bars diagonally. Whip 200 g cream until stiff and place in a piping bag with a star-shaped spout. Spray 16 tuffs onto the cake and decorate with clementine fillets and chocolate mint bars. Serve dusted with cocoa

Nutrition Facts

KCAL
510 kcal
CARBS
40 g
FATS
35 g
PROTEINS
6 g