This recipe is kindly shared by Cinzia. The Mint Choco Cake has a unique taste that I had never tried before, the combination of mint and Nutella will astound you, take it from Bea and Cinzia! What are you waiting for to amaze your kids with this green color? We enjoyed it as a snack while playing with the Ninja Turtles.
Perfect for celebrating Saint Patrick’s Day on March 17th, the patron of Ireland.
If you like mint, try this super fresh and delicious panna cotta: recipe for Panna cotta with mint and Nutella.
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Energy 609.03 (Kcal)
- Carbohydrates 69.92 (g) of which sugars 38.53 (g)
- Proteins 11.80 (g)
- Fat 32.74 (g) of which saturated 19.20 (g)of which unsaturated 8.65 (g)
- Fibers 3.57 (g)
- Sodium 175.76 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a 9-inch Mint Choco Cake
- 10.5 oz Butter
- 3/4 cup Sugar
- 3 Eggs
- 2 cups All-purpose flour
- 3/4 cup Milk
- 1 pinch Salt
- 1 packet Baking powder
- 15 tbsps Mint (syrup)
- 1 to taste Nutella®
- 1 to taste Coconut flour (or powdered sugar)
Tools
- 1 Oven
- 1 Electric whisk
- 1 Bowl
- 1 Spatula
- 1 Springform pan
Preparation of the Mint Choco Cake
Let the butter soften at room temperature and then cream it with the whisk, add 1/2 cup of sugar, the three yolks, and a pinch of salt. Add the sifted flour, add the milk, previously mixed with the mint syrup and baking powder. In another bowl, beat the egg whites until very stiff, gradually add the remaining sugar, pour it over the previously prepared mixture and fold it gently with a spatula from bottom to top without beating it, please. Pour the batter into a 9-inch springform pan lined with parchment paper. Bake in a static mode at 338°F for about 40-45 minutes, always do the toothpick test. Once cooked, remove it from the oven and let it cool in the pan for at least 2 hours.
After this time, remove it from the pan, cut it horizontally in half and spread with lots and lots of Nutella! Then reassemble it and place it on the serving plate. Place the Nutella near a heat source to make it creamy and easy to spread because we will spread it all around the cake and on the surface. Once our mint choco cake is nicely covered in Nutella, let it rest in the refrigerator for at least an hour, the Nutella needs to solidify a bit. After this time, serve it with a nice sprinkle of coconut flour or powdered sugar
Notes
Enjoy your meal!
If you enjoyed this recipe and are a Nutella lover like me, click the following link and you won’t regret it!
