Tea-infused chocolate cake
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- Preparation:
- Total:
- Serves: 12 persons
Ingredients
- ⅘ dloat drink
- 2 tbspEarl Grey-tea
- 340 gdark chocolate
- 160 gbutter
- 120 gsugar
- 5egg yolks
- 1 tbspground almonds
- 1 pinchsalt
- 5egg whites
- 1 pinchsalt
- a littlecocoa powder
Instructions
Step 1
Bring the oat milk to the boil, add the tea, leave to steep for approx. 8 mins. Strain the tea and leave to cool.Step 2
Place the chocolate and butter in a thin-sided bowl, suspend the bowl over the gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth, allow to cool slightly.Step 3
Thoroughly mix the chocolate and tea infusion. Add the sugar. Add the egg yolks one at a time, mix well. Add the almonds and salt, mix. Beat the egg whites with the salt until stiff. Carefully fold in the beaten egg whites. Transfer the cake mixture to the prepared tin.Step 4
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove the cake, allow to cool slightly. Remove the tin frame, leave to cool on a cooling rack. Dust the cake with cocoa powder.