Watching two cartoons with my nephew, I got the inspiration for a particular cake. The first cartoon was Shrek, so I immediately thought of making a green cake! The second cartoon was instead Spiderman and I decided to decorate the green cake with a sort of chocolate cobweb And you, do you want to bake the mint-chocolate cake with me?
Video of the Recipe
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Identity Card of the Recipe
- 277 KCal Calories per serving
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Ingrediants
- 250 g of yogurt
- 200 g of mint syrup
- 300 g of white flour of type 00
- 120 g (2 medium) of eggs
- 90 ml of corn oil
- 1 sachet of baking powder
- 10 g of bitter cocoa
- 1 pinch of salt
Materials Needed
- Bowl
- Scale weighs food
- Sieve
- Electric whips
- Hinged pan with a diameter of 24 cm
- Sac à poche
- Toothpick or stick
Preparation
- First, preheat the oven to 180 ° C.
- Shell the eggs and divide the yolks from the whites.
- In a bowl, first pour the flour and the sifted baking powder, then all the wet ingredients, namely the white yogurt, the egg yolks, the mint syrup and the oil. Mix the ingredients with a spoon or whisk.
The extra idea
To prepare a "coconut-chocolate-mint" cake, you can replace half of the white flour with the same amount of grated coconut. To strengthen the coconut flavor, we recommend using a coconut yogurt. The result will be even more delicious, even if the cake will not develop very much in height.- Whip the egg whites together with a pinch of salt until stiff and add them gently to the dough, taking care to always mix from top to bottom to avoid letting them go limp.
- Pour ¾ of the dough into the hinged pan (24 cm in diameter), previously lined with baking paper.
- Mix the remaining mixture with the unsweetened cocoa powder. Pour the chocolate cream into a pastry bag and create a spiral on the surface of the cake, starting in the center and widening as you get closer to the edges.
- To create the "spider web" effect, run some rays with the help of a toothpick. Therefore point the toothpick at the center of the spiral and, with a sharp stroke, reach the edge. Therefore, practice 8 rays, trying to maintain the same distance between one and the other.
- Place the cake in the oven and bake at 180 ° C for about 40 minutes.
- Remove the cake from the mold and let it cool completely.
- For a more delicious version, fill the cake with hazelnut spread.
Alice's comment - PersonalCooker
The "cobweb" effect on the surface of the cake is cute, do you think? And wait and check the green interior, the children will love it! And if you really want to dare, why not stuff the inside with the hazelnut spread? Nobody will be able to resist!Nutritional values and Health Comment on the recipe
The Mint and Chocolate Cake is a medium-calorie dessert, with an energy prevalence of carbohydrates, followed by lipids (mostly unsaturated) and finally by proteins. The fibers are not excessive and the cholesterol seems relevant.
Mint and Chocolate Cake is not suitable for diet against lactose and gluten intolerance, overweight, type 2 diabetes mellitus and hypercholesterolemia. The average portion is about 30g (85-110kcal).
