| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes |
8 |
Servings |
INGREDIENTS
| 6 |
|
Peppermint tea bags |
| 1 |
c |
Water |
| 3 |
oz |
Unsweetened chocolate |
| 1/2 |
c |
Butter; salted |
| 2 |
c |
Sugar |
| 2 |
|
Eggs; separated |
| 1 |
ts |
Baking soda |
| 1/2 |
c |
Plain yogurt |
| 2 |
c |
Flour |
| 1 |
ts |
Baking powder |
INSTRUCTIONS
Boil water in a small saucepan and add peppermint tea bags. Remove from
heat and let steep for 5 minutes. Remove tea bags, squeezing excess liquid
into the pan. Return the tea to a boil.
Place the chocolate and butter in a large bowl. Pour peppermint tea over
the top. Whisk until melted. Stir in sugar and egg yolks.
In a separate bowl, mix baking soda and yogurt. Add to the chocolate and
butter batter, and mix well. Sift flour and baking powder into the batter,
and mix well.
In another separate bowl, whip egg whites until stiff, then fold them into
the batter. Pour into 2 greased and floured 8-inch round pans or one 9x13
inch pan. Bake at 350'F for 40-50 minutes. Remove and sprinkle with
powdered sugar.
Source: "Cooking with Tea" by Jennifer & Mo Siegel (reprinted on Celestial
Seasonings Tea box)
Posted to MM-Recipes Digest V4 #034 by Linda Place
<placel@worldnet.att.net> on Feb 1, 1997.
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