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Blog featured posts

2019-04-23

CHOCOLATE & TOUAREG MINT GREEN TEA SPONGECAKE

Ingredients :

200 g of dark chocolate
4 eggs
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

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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.

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Posted on: Blog featured posts, Cook your tea
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