After Eight Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g butter
- 200 g suar
- 1 packet vanilla sugar
- 4 egg (s)
- 300 grams flour
- 1 packet baking powder
- 150 g chocolate mint bars
- Fat, for the shape
- 100 g couverture, white
- 100 g couverture, dark
- 20 g coconut fat
Print Recipe
Pin Recipe Instructions
- Preheat oven. Grease a 26 springform pan or just line the base with baking paper.
- Beat the butter, sugar and vanilla sugar until frothy. Stir in eggs. Fold in the flour and baking powder. Melt the chocolate mint bars in a water bath and pull them under half of the batter. Place the dark and light dough either side by side, on top of each other (like a marble cake) or in dots (like a zebra cake) in the mold.
- Bake in the oven at 175 ° (convection 160 °) on the middle rack for 50-60 minutes. Let cool slightly and remove from the mold.
- Melt both couvertures separately in a water bath. For a better result, add 10 g of coconut oil to each. Place the light and dark couverture side by side on one half of the cake and pull together with the help of a wooden stick.
- Chill the cake until the icing is firm.
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