Grashopper tin cakes

Ingredients

Directions

1. 1

   Finely grate 100 g chocolate. Beat the fat, sugar and 1 packet of vanilla sugar until creamy with the whisk of the hand mixer. Add the eggs bit by bit. Add the chocolate liqueur. Mix flour, baking powder and cocoa, sieve on top and stir in. Add grated chocolate and fold in.

2. 2

   Pour the dough onto a greased and floured frying pan and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Take the cake out of the oven, place on a grid and let it cool down for about 1 hour. In the meantime, roughly chop the remaining chocolate and melt it in a hot water bath. Wash the mint, dab dry and pluck half of the leaves from the stalks. Use a brush to spread the chocolate on the back of the mint leaves. Place on baking paper and chill. Mix 2 sachets of vanilla sugar and cream thickener. Whip the cream until stiff. While doing so, allow the sugar mixture to trickle in. Carefully fold in the liqueur. Spread the cream cloudy on the cake and refrigerate for 1 hour.

3. 3

   Place on baking paper and chill. Mix 2 sachets of vanilla sugar and cream thickener. Whip the cream until stiff. While doing so, allow the sugar mixture to trickle in. Carefully fold in the liqueur. Spread the cream cloudy on the cake and refrigerate for 1 hour. Dust the remaining mint with icing sugar. Cut the cake into 24 pieces and decorate with mint and chocolate flakes

4. 4

   Waiting time approx. 1 hour