Ingredients
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
Chocolate
Cake batter
To bake
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
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.
| Tip: | This chocolate cake also tastes great chilled. |
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