After Eight Cake

The After Eight cake is a delicious dessert that perfectly combines chocolate with the fresh flavor of mint. This captivating recipe promises to delight the taste buds of any sweet lover. With a soft base, a fluffy cream, and a shiny glaze, this cake is sure to become the star of any festive meal. Let's embark on this culinary adventure together!

Preparation time: 20 minutes
Baking time: 30-35 minutes
Total time: 8 hours (including cooling time)
Number of servings: 12-15 servings

Necessary ingredients:

*For the base:*
- 5 eggs
- 8 tablespoons of sugar
- 2 tablespoons of flour
- 2 tablespoons of semolina
- 2 tablespoons of cocoa
- 1 teaspoon of baking powder
- 1 tablespoon of honey
- 3 tablespoons of milk
- 7 tablespoons of oil
- 1 packet of vanilla sugar
- A pinch of salt

*For the cream:*
- 700 ml of liquid cream (Hulala)
- 200 g of white chocolate
- 4 tablespoons of mint syrup

*For the glaze:*
- 100 g of milk chocolate
- 50 g of 50% cocoa chocolate
- 100 g of butter
- 2 tablespoons of water
- 4 tablespoons of oil

*For the decorative glaze:*
- 100 g of milk chocolate
- 50 g of 50% cocoa chocolate
- 100 g of butter
- 3 tablespoons of liquid cream

*For the syrup:*
- 150 ml of water
- 3 tablespoons of mint syrup

Preparation:

Step 1: Preparing the base

1. Start by separating the egg whites from the yolks. Ensure that the bowls are clean; otherwise, the egg whites will not whip well.
2. Beat the yolks with the sugar until they become a light-colored cream. This step is essential for achieving an airy base.
3. Add honey, milk, and oil to the yolk mixture. Continue mixing well so that all ingredients are evenly combined.
4. In another bowl, mix the flour, semolina, cocoa, and baking powder. These dry ingredients must be well combined to avoid lumps.
5. Gradually incorporate the dry ingredients into the wet mixture, gently folding with a spatula to keep the air in the batter.
6. Beat the egg whites with a pinch of salt until stiff peaks form. This will give the base a light and fluffy texture.
7. Carefully fold the beaten egg whites into the yolk mixture with slow, gentle movements from top to bottom to avoid losing the incorporated air.
8. Line a baking tray with parchment paper and pour the mixture evenly. Bake in a preheated oven at 180°C for 30-35 minutes. Check if it is cooked using the toothpick test (if it comes out clean, the base is ready).

Step 2: Preparing the cream

1. In a saucepan, heat the liquid cream over moderate heat. It is important not to boil it, just to warm it up.
2. Add the broken white chocolate into small pieces. Stir constantly until the chocolate completely melts and homogenizes with the cream.
3. Set the mixture aside to cool, then refrigerate for a few hours (ideally overnight).
4. After the mixture has cooled, take it out of the fridge and whip it until it becomes fluffy cream. Add the mint syrup and gently mix.

Step 3: Preparing the glaze

1. In a pot over heat, add the butter, water, and oil. Let them melt slowly, stirring constantly.
2. Once the butter has melted, remove the pot from the heat and add the broken chocolate. Stir until the chocolate completely melts and becomes a homogeneous mixture.
3. Let the glaze reach room temperature.

Step 4: Preparing the decorative glaze

1. Repeat the same steps as for the main glaze, but for the decorative glaze, also add the liquid cream. This will provide a glossy and creamy appearance.

Step 5: The syrup

1. Mix the water with the mint syrup and set it aside.

Step 6: Assembling the cake

1. Place the base on a platter and soak it evenly with the mint syrup. This step will add extra flavor and moisture.
2. Spread half of the white chocolate cream over the base, ensuring it is evenly distributed.
3. Add the chocolate glaze over the cream and refrigerate the cake to let the glaze set.
4. After the glaze has set, add the remaining cream. Use a knife dipped in hot water to cut the cake into equal squares.
5. On each square, add a teaspoon of the decorative glaze, spreading it evenly.
6. Use a thin-tipped kitchen syringe to create decorative lines with the decorative glaze.

Serving and suggestions

The After Eight cake is served cold, making it perfect after a hearty dinner or as an elegant dessert for any occasion. A wonderful combination would be to serve it alongside a scoop of vanilla ice cream or a glass of refreshing lemonade.

Nutritional information

Each serving of the After Eight cake contains approximately 350 calories, being rich in carbohydrates and fats. However, white chocolate and cream also provide nutritional benefits, such as calcium and antioxidants.

Frequently asked questions

1. Can I use another type of chocolate?
Yes, you can experiment with dark chocolate or chocolate with nuts; it all depends on your preferences.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the base or choose chocolate with a higher cocoa content.

3. Can this cake be frozen?
Yes, wrapped well, the cake can be frozen, but it is recommended to consume it fresh to maintain its texture.

This After Eight cake recipe is not just a delicious dessert but also a pleasant cooking experience that will bring smiles to the faces of your loved ones. Try it and enjoy every bite!

 Ingredients: Base: 5 eggs, 8 tablespoons of sugar, 2 tablespoons of flour, 2 tablespoons of semolina, 2 tablespoons of cocoa powder, 1 teaspoon of baking powder, 1 tablespoon of honey, 3 tablespoons of milk, 7 tablespoons of oil, 1 packet of vanilla sugar, a pinch of salt. Cream: 700 ml of liquid cream (Hulala), 200 g of white chocolate, 4 tablespoons of mint syrup. Glaze: 100 g of milk chocolate, 50 g of chocolate with 50% cocoa, 100 g of butter, 2 tablespoons of water, 4 tablespoons of oil. Decorative glaze: 100 g of milk chocolate, 50 g of chocolate with 50% cocoa, 100 g of butter, 3 tablespoons of liquid cream. Syrup: 150 ml of water, 3 tablespoons of mint syrup.