Mint loaf cake with chocolate glaze

Name: Mint loaf cake with chocolate glaze
Ingredients: 3 eggs; 250 g icing sugar; 150 g butter; 250 g flour; 1 sachet baking powder; 2 tablespoons milk; 2 teaspoons mint extract; 100 g baking chocolate; 30 g butter; 10 g Dr. Oetker colorful hearts

Dessert - Mint loaf cake with chocolate glaze by Veronica J. - Recipia

Mint loaf cake with chocolate glaze has a tender crumb and a fresh, subtle aroma from the mint extract. Butter, eggs and sugar make a soft cake, while the colorful little hearts on the glaze keep it playful; I stick to two teaspoons of extract because I prefer a delicate hint of mint, not an overpowering one. Prep: 15 minutes. Cook: 44 minutes. Rest: 60 minutes. Total time: 119 minutes. Servings: 8. Approximately 530 kcal and 7 g protein per serving.

Ingredients

3 eggs
250 g icing sugar
150 g butter
250 g flour
1 sachet baking powder
2 tablespoons milk
2 teaspoons mint extract

For the glaze

100 g baking chocolate
30 g butter
10 g Dr. Oetker colorful hearts

Preparation

1. Beat the softened butter with the icing sugar for 5 minutes, until creamy. Add the eggs one at a time, beating well after each, for 4 minutes more in total. 2. Mix the baking powder with the milk. Fold the flour and milk mixture into the batter, then add the mint extract and mix until combined. 3. Pour the batter into a loaf pan lined with baking paper. Bake in a preheated oven at 180 °C for 40 minutes, until golden and cooked through in the middle. 4. Remove the loaf cake from the pan and leave it to cool for 60 minutes. 5. Heat the chocolate with the butter over low heat for 4 minutes, stirring until you have a smooth glaze. 6. Pour the glaze over the cooled loaf cake and scatter the colorful hearts on top.

Notes

Serve a slice with black tea, which lets the mint aroma come through without covering it up. You can use dark chocolate instead of baking chocolate; the glaze will have a more intense flavor. The loaf cake contains gluten, dairy and eggs. Keep it covered in the fridge for up to 3 days, then leave a slice at room temperature for a little while, since the butter in the cake and glaze firms up when cold. A loaf pan of about 25 × 11 cm gives the batter room to rise; in a smaller one, the center may take longer to bake. Extracts vary in strength, so measure out the two teaspoons before adding them rather than pouring straight from the bottle.