Ingredients
6 pcs mint tea bags
300 g dark chocolate
100 g SABI butter
4 pcs eggs
200 g granulated sugar
120 g plain flour
1 tsp baking powder
Instructions
1. Brew 6 mint tea bags in 100 ml boiling water and let cool.
2. Melt 250 g chocolate with 100 g SABI butter in a water bath, chop the remaining 50 g chocolate into pieces.
3. In a bowl, whisk eggs with sugar until foamy. Add flour mixed with baking powder, melted chocolate with butter, and cooled tea. Mix everything together and finally add the chopped chocolate pieces. (*Don’t be surprised by the batter consistency; it should be thinner)
4. Pour the batter onto a baking tray lined with baking paper and bake for about 30 minutes at 190°C. The cake is done when a firm "crust" forms on the surface.
5. After cooling, serve the cake with whipped cream and fruit.
