Hi everyone
If you like after eight chocolates this cake might be for you!
You will need mint syrup for this recipe. It is a non-alcoholic beverage, not a liqueur. I don't know how common in your countries.
It is a non-alcoholic syrup which is basically made of mint aroma, water and sugar.
Here in Italy it is often used to prepare alcoholic or non-alcoholic drinks, as salsa over ice-cream or as ingredient while preparing cakes as I did.
I bought my mint syrup from supermarket.
I saw several recipes to prepare it at home, however I didn't try them myself. Some day I intend to try to do my mint syrup at home. I let you know in case it works well.
Ingredients:200g sugar
Thinly peeled skin of 1 lemon (without the white)
3 eggs (60g each)
150g butter, softened, cut roughly into pieces
200g milk
1 tsp vanilla extract or 1 tbsp vanilla sugar
400g flour
A pinch of salt
200g mint syrup (non-alcoholic)
1 tsp baking powder
75g chocolate chips
Topping:200g dark chocolate, broken into pieces
30g butter
Preparation: Place sugar and lemon peel in TM Bowl. Powderize for 10 seconds on Speed 8.
Add eggs, butter, milk and vanilla sugar. Beat for 40 seconds on Speed 5.
Sift in flour and salt. Beat for 40 seconds on Speed 5.
Add mint syrup and beat 30 seconds on Speed 5.
Sift in baking powder. Mix for 20 seconds on Speed 5.
Add chocolate chips and mix with spatula.
Transfer it into a cake pan which is previously covered with baking paper (or greased and floured).
Bake in preheated oven at 160ºC for 50 minutes. Check for doneness with a toothpick. (I didn't know what size of pan the recipe required. I used a 24cm diameter cake pan. It took me 70 minutes to cook)
In a clean and wiped TM Bowl place chocolate in pieces and chop for 10 seconds on Speed 8. Scrape down the sides of TM Bowl with Spatula.
Add butter and melt for 4 - 5 minutes at 50ºC on Speed 2-3.
Spread melted chocolate over the cake.
Let it rest in the fridge for 2 hours before you serve.
Photos: http://thermomixtarifdefterim.blogspot.it/2013/11/mint-chocolate-cake.html