Tea-infused chocolate cake
Ingredients
for 12 pieces
¾ dl | oat drink |
2 tbsp | Earl Grey-tea |
340 g | dark chocolate |
160 g | butter |
120 g | sugar |
5 | egg yolks |
1 tbsp | ground almonds |
1 pinch | salt |
5 | egg whites |
1 pinch | salt |
a little | cocoa powder, to dust |
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.
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