Mint chocolate cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Put 8 chocolate mint bars aside for decoration. Put the remaining bars and 800 g cream in a pot. Heat the cream while stirring until the mint bars have melted. Bring to the boil briefly. Pour the chocolate cream into a clean, dry bowl and chill overnight. Separate the eggs for the sponge cake. Beat the egg white with 5 tablespoons of water until stiff.

2. 2

   Add 150 g sugar, vanillin sugar and salt. Stir in egg yolks. Mix flour, cocoa and baking powder, sieve onto the egg cream. Carefully fold in the flour mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Let cool on a cake rack. Mix cream thickener and 2 tablespoons of sugar. Whip the chocolate cream with the whisk of the hand mixer until stiff. Let the cream mixture trickle in. Remove the sponge cake base from the tin, remove the baking paper. Cut the base twice horizontally. Spread the lower cake base with a little less than 1/3 of the cream.

3. 3

   Mix cream thickener and 2 tablespoons of sugar. Whip the chocolate cream with the whisk of the hand mixer until stiff. Let the cream mixture trickle in. Remove the sponge cake base from the tin, remove the baking paper. Cut the base twice horizontally. Spread the lower cake base with a little less than 1/3 of the cream. Place the second cake base on top. Spread the same amount of cream on top and spread. Spread the rest of the cream on the cake, except for some for decoration. Pour cream for decoration into a piping bag with a perforated spout and decorate the cake with tuffs. Chill for about 1 hour. Cut the remaining mint tablets diagonally in half. Decorate cake with bars and cherries

4. 4

   Place the second cake base on top. Spread the same amount of cream on top and spread. Spread the rest of the cream on the cake, except for some for decoration. Pour cream for decoration into a piping bag with a perforated spout and decorate the cake with tuffs. Chill for about 1 hour. Cut the remaining mint tablets diagonally in half. Decorate cake with bars and cherries

5. 5

   12 hours waiting time

Nutrition Facts

KCAL
440 kcal

CARBS
52 g

FATS
21 g

PROTEINS
5 g