Zutaten für Chocolate Black Tea Cake
- Eggs
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- Brewed Black Tea
- All Purpose Flour
- 2 teaspoons baking powder
- Dry Breadcrumbs
- Unsweetened Cocoa Powder
- 1 cup finely chopped hazelnuts
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Zubereitung von Chocolate Black Tea Cake
- Preheat oven to 360°F (180°C). Grease and flour a 9-inch bundt pan.
- In a large bowl, cream together 6 large egg yolks, 1 cup (2 sticks) unsalted butter, and 1 ½ cups granulated sugar until light and fluffy.
- Gradually beat in 1 cup freshly brewed strong black tea, cooled slightly.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ cup panko bread crumbs, ¾ cup unsweetened cocoa powder, and 1 cup finely chopped hazelnuts.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix.
- In a clean, grease-free bowl, beat 6 large egg whites with a pinch of salt until stiff, glossy peaks form.
- Gently fold the egg whites into the batter in three additions, being careful not to deflate.
- Pour the batter into the prepared bundt pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely. For best results, allow the cake to rest overnight before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
114g
Fat
55g
Carbs
16g
