Tea-infused chocolate cake

Tea-infused chocolate cake

Total: 1 hr | Active: 30 min.
vegetarian
Nutritional value / piece: 339 kcal
, Fat: 24 g
, Carbohydrate: 26 g
, Protein: 4 g

The fondest memories and best get-togethers are often connected with food. When you share a special moment with a special person while eating something delicious, that food will always remind you of that person. In the autumn, we tried out a new chocolate cake to celebrate a big birthday of a dear friend. We were all bowled over by the result and the party was incredible, so this cake is a homage to our dear friend and it's simply known as "The Jules". It tastes like a chocolate mousse surrounded by a chocolate crust. Simply divine! Just like Jules.

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tea infusion

¾ dl oat drink
2 tbsp Earl Grey-tea

Chocolate

340 g dark chocolate
160 g butter

Cake batter

120 g sugar
5 egg yolks
1 tbsp ground almonds
1 pinch salt
5 egg whites
1 pinch salt

To bake

a little cocoa powder, to dust
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Utensils

One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

How it's done

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Tea infusion

Bring the oat milk to the boil, add the tea, leave to steep for approx. 8 mins. Strain the tea and leave to cool.

Chocolate

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.

Cake batter

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.

To bake

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.

Good to know
Tip: This chocolate cake also tastes great chilled.

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