8/16/2019 Chocolate and Mint Caramel Cake

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Chocolate and mint caramel cakeEvery family needs a good chocolate cake recipe for special occasions, and this is mine, inspired by theIcebreaker chocolate and mint bars I enjoyed as a child. It has no flour in it, using beaten egg whites to give it a lift instead, so itmay sink a little after coming out of the oven. Don’t worry, no one will notice once you’ve added the topping.SERVES 8–10

!"g #$%o&' caster sugar large handful of mint leaves, finely chopped"%g #(o&' dark chocolate #!% per cent cocoa solids', broken into pieces$"g #)$* o&' unsalted butter, plus e+tra for greasing medium free-range eggs # kept whole, ) separated, $ yolk saved for use in another recipe'flavourless oil, eg groundnut

FOR THE TOPPING

)%%ml #$)fl o&' double cream) tbsp icing sugar / drops of peppermint e+tract

❶ 0reheat the oven to $/%C12as ). 3ightly grease a baking tray with a little groundnut oil. 3ightly grease a 4cm #(in'springform cake tin and line the base with baking paper.❷ 0our $%%g #4$* o&' of the caster sugar into a large frying pan and place it over a medium heat, shaking the pan occasionally,but not stirring, to ensure it melts evenly. 5nce it has turned a deep golden colour, scatter it with the mint leaves and tip on to theprepared tray. 6et aside to cool. 7hen cold and firm, break half the caramel into pieces and place in a bowl. 8sing the end of arolling pin, crush them into very small pieces and set aside. 9reak the remaining caramel into small shards and reserve fordecoration.❸ :elt the chocolate in a bowl that fits snugly over a pan of gently simmering water. #;he bowl must not actually touch thewater.' ecipe from internet'