Double chocolate cake with mint

This cake combines copious amounts of both dark and white chocolate. The two are brought together by a refreshing taste of mint.

Contents

BASE

• 4 dl wheat flour
• 125 g butter
• 60 g powdered sugar
• 2 tbsp cocoa powder
• 1 egg yolk
• 5 tbsp water
• butter (for greasing the tin)

MINT AND WHITE CHOCOLATE FILLING

• 5 dl whipped cream
• peppermint leaves
• 300 g white chocolate

DARK CHOCOLATE FILLING

• 300 g dark mint-flavoured chocolate
• 5 dl coffee cream

Use

• Peppermint

  Peppermint

  X

  

  Product image

  The peppermint plant is commonly used for making aromatic peppermint tea. Fresh peppermint leaves are also used for flavouring and garnishing a range of desserts. Can be used equally well for seasoning meat dishes. Peppermint tincture has pain-relieving properties, reduces nausea and intestinal gas. Peppermint tincture can easily be prepared at home: just gather some peppermint flowers and leaves and soak them in vodka.

  Storage tips

  Peppermint is slightly easier to preserve than most other herbs, as long as you protect it from the cold and water it well. While not as delicate as basil, peppermint leaves will turn dark in cool conditions. To keep it fresh longer, ensure an even temperature: temperature fluctuations reduce the shelf life of the plant. The most convenient way to store peppermint is to place it on the kitchen table in a decorative pot. This way, it is lovely to look at and will freshen the air with its wonderful aroma. Provided the plant is kept sufficiently moist, it will keep this way for a relatively long time.

Preparation

BASE

Grease a 22 cm springform cake tin with butter. Mix the flour, diced butter, powdered sugar, and cocoa powder together by rubbing with your fingers. Add the egg yolk and work into a smooth dough. Press the dough onto the base and sides of the cake tin, then place in the refrigerator for 15 minutes.
Cover the cake base with foil and place a weight on the foil to hold it down.
Bake at 180 degrees for 10 minutes. Remove the weight and bake for another 10 minutes. Let cool.

MINT AND WHITE CHOCOLATE FILLING

Pour the cream into a saucepan, add the mint leaves and stems and bring to the boil. Cover with a lid and let stand for 1 hour. Strain. Melt the white chocolate over a water bath, then add the cream and mix until smooth. Pour onto the dough, smoothen, then place in the refrigerator for an hour.

DARK CHOCOLATE FILLING

Melt the chocolate and cream over a water bath, mix until smooth, pour over the mint cream, and smoothen. Let it stand in the refrigerator for 3 hours.

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