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Cake with Peppermint and Chocolate

“A cake that could easily loom up among other cakes rather like a striking building would among the other striking buildings. That was how I always saw Castel Sant’ Angelo from my kitchen window while I studied architecture in Rome.”

(12 Persons)

Cake bases:

  • 120g of sugar
  • 4 eggs
  • 70g of flour
  • 30g of dark cocoa
  • 1½ tbsp baking powder

Filling – Chocolate Crème:

  • 115g of dark chocolate (min. 70%)
  • 2 dl of cream
  • 1 ‘Rittersport’ with peppermint


  • White icing
  • 50g of dark chocolate
  • Mint leaves
  • Poss. ‘Pariser Linser’
  • First make 3 bases: Whisk the eggs with sugar for 10 min. Add the flour, baking powder and cocoa.Draw 3 circles the size of a cake on 3 pieces of greaseproof paper, pour the batter on and bake the bases at 210 degrees for approx. 10 min. Allow to cool.
  • Melt the chocolate with the cream over low heat. Place one of the bases in a springform pan lined with film.
  • Pour the cream on the cake base and place another base on top and repeat until all 3 bases have been used. Let the cake cool for a couple of hours.
  • Melt the chocolate in a small saucepan over low heat. Dip the mint leaves in the chocolate and allow to dry.
  • Open the springform pan and spread the icing on the cake. Garnish with mint leaves before the icing hardens.

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