Friday 15 September 2017

French Mint Cake

A light dessert that goes perfectly with in season fresh fruit.

4 egg whites
1 tsp vanilla
1/4 tsp cream of tartar
dash of salt
1 cup sugar
2 Mint Chocolate Bars
1 tbsp cocoa
1 cup whipping cream

Beat egg whites to soft peaks.  Add salt, vanilla and tartar.  Gradually add sugar to stiff peaks.  Cover 2 cookie sheets with parchment paper.  Draw a 6 inch circle on each.  Bake at 275F for 1 hour on second to bottom rack.  Turn off heat; dry for 2 hours.

Grate chocolate bars and reserve a little for the top of the cake.  Whip cream.  Add cocoa and grated chocolate.  Spread as icing cake.  Sprinkle rest of chocolate on top.  Refrigerate 6 hours or more; serve. Serves 8.

No comments:

Post a Comment