CHOCOLATE & TOUAREG MINT GREEN TEA SPONGECAKE

Infuse the TOUAREG mint tea 3.30 minutes in the liquid cream previously heated until simmering in a saucepan.

Pass the infused cream through the sieve (the volume of cream infused with tea obtained will be reduced to 1/3 of the initial volume of cream), then reserve cool.

Melt chocolate in the microwave

Whisk the yolks with sugar until the mixture becomes clear;

Sift the flour and baking powder on top of the egg mixture and fold it gently with a spatula.

Pour the 20cl of infused and cooled cream into the dough;

Then add the melted chocolate while stirring;

Beat the egg whites and to finish, add them to the preparation with a spatula

Pour the mixture into a buttered and floured mold

Heat oven to 180°C (thermostat 6), bake for 35-40 minutes.

Don’t open the oven while the cake is cooking, or the cake will deflate.