AMIEs CHOCO MINT Cake Recipe

Name: AMIEs CHOCO MINT Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 grams milk; 160 grams sifted sugar; 100 grams whipping cream; 20 grams unsweetened cocoa powder; 10 grams cornstarch; 2 eggs; 1 egg white; 1 tbsp butter; 40 grams flour; 3 tbsp mint syrup; 10 pieces mint leaves; 1 salt; 1 chocolate flakes; 1 grated chocolate

Servings: persons

300 grams milk
160 grams sifted sugar
100 grams whipping cream
20 grams unsweetened cocoa powder
10 grams cornstarch
2 eggs
1 egg white
1 tbsp butter
40 grams flour
3 tbsp mint syrup
10 pieces mint leaves
1 salt
1 chocolate flakes
1 grated chocolate

1
Whisk the eggs lightly in a mixing bowl.
2
Add the sugar, stirring well until smooth and creamy.
3
Mix 40 gr of flour with the cocoa powder.
4
Gradually stir the flour mixture into the egg mixture.
5
Add 1 tbsp of melted butter, stirring well until well combine.
6
Grease an 18cm round cake tin and pour the batter into the tin.
7
Bake for about 20 minutes at 190AsC preheated oven until firm to the touch.
8
Leave to cool in the tin.
9
Put the milk in a saucepan together with the cornstarch and 50 grams of sugar and bring to the boil for 2 minutes.
10
Remove from the heat and put the mint leaves and leave it for 2-3 minutes.
11
Drain well, removing all the leaves.
12
Add the mint syrup and chill.
13
Melt 50 grams of sugar in 1 tablespoon of water in a saucepan.
14
Cool.
15
In a separate bowl, whisk the egg white with half tablespoon of sifted sugar to soft peaks.
16
Add the melted sugar and continue beating until stiff.
17
Then gently fold the egg white into cold mint mixture, mixing well.
18
Fold the whipping cream into the mixture and chill for about 30 minutes in the freezer.
19
Pour and spread the mint batter over the top of the cake and let it chill in the freezer for about 4 hours.
20
Decorate with grated and chocolate flakes before serving.

749

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 300 grams milk, 160 grams sifted sugar, 100 grams whipping cream, 20 grams unsweetened cocoa powder, and more.

Yes, AMIEs CHOCO MINT Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

AMIEs CHOCO MINT Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions