CHOCOLATE & TOUAREG MINT GREEN TEA SPONGECAKE
200 g of dark chocolate
180 g of sugar
80 g of flour
1 packet of baking powder (1 rounded tsp)
60 cl of liquid cream
80 g of green tea with mint-TOUAREG
Infuse the TOUAREG mint tea 3.30 minutes in the liquid cream previously heated until simmering in a saucepan.
Pass the infused cream through the sieve (the volume of cream infused with tea obtained will be reduced to 1/3 of the initial volume of cream), then reserve cool.
Melt chocolate in the microwave
Whisk the yolks with sugar until the mixture becomes clear;
Sift the flour and baking powder on top of the egg mixture and fold it gently with a spatula.
Pour the 20cl of infused and cooled cream into the dough;
Then add the melted chocolate while stirring;
Beat the egg whites and to finish, add them to the preparation with a spatula
Pour the mixture into a buttered and floured mold
Heat oven to 180°C (thermostat 6), bake for 35-40 minutes.
Don’t open the oven while the cake is cooking, or the cake will deflate.