After eight cake

Name: After eight cake
Yield: 12
Ingredients: Cream; 0.5 tsp Bicarbonate of soda; 0.5 dl Whipped cream; 1 tsp Baking soda; 1 tsp Salt; 10 drops Peppermint oil; 100 g Dark chocolate 44%; 125 g Margarine; 2 Eggs; 2.5 dl Whole milk; 225 g Wheat flour; 300 g Icing sugar; 300 g Sugar; 4 tbsp Cocoa

Cakes in form

Cook time: 0 min.
Servings: 12

Ingredients for After eight cake

		Cream
0.5	tsp	Bicarbonate of soda
0.5	dl	Whipped cream
1	tsp	Baking soda
1	tsp	Salt
10	drops	Peppermint oil
100	g	Dark chocolate 44%
125	g	Margarine
2		Eggs
2.5	dl	Whole milk
225	g	Wheat flour
300	g	Icing sugar
300	g	Sugar
4	tbsp	Cocoa

Instructions for After eight cake

To prepare the After eight cake recipe, please follow these instructions:

Eggs and sugar are whipped. The melted margarine is mixed in with the cocoa. Flour, baking soda, soda and salt are mixed. The flour mixture and milk alternate in the egg mass.

Wipe the dough into a small pan of 23x33 cm, coated with baking paper.

Pour the cake on the next slant in the oven at 175 degrees C. Alm. Oven for approx. 40 minutes.

Cream:
Cream, cream and pepper mint are boiled and cooled. Then the cream is lubricated on the baked cake.

Melt the chocolate and coat the cake when the cream is stiffened.

After eight cake

Ingredients for After eight cake

Instructions for After eight cake

Recipe categories