Ingredients
6 peppermint tea bags
1 cup water
3 oz unsweetened chocolate
1/2 cup butter, salted
2 cup sugar
2 eggs, separated
1 tsp baking soda
1/2 cup plain yogurt
2 cup flour
1 tsp baking powder
Directions
Boil water in a small saucepan and add peppermint tea bags. Remove
from heat and let steep for 5 minutes. Remove tea bags, squeezing
excess liquid into the pan. Return the tea to a boil.
Place the chocolate and butter in a large bowl. Pour peppermint tea
over the top. Whisk until melted. Stir in sugar and egg yolks.
In a separate bowl, mix baking soda and yogurt. Add to the chocolate
and butter batter, and mix well. Sift flour and baking powder into
the batter, and mix well.
In another separate bowl, whip egg whites until stiff, then fold them
into the batter. Pour into 2 greased and floured 8-inch round pans or
one 9x13 inch pan. Bake at 350'F for 40-50 minutes. Remove and
sprinkle with powdered sugar.
Source: "Cooking with Tea" by Jennifer & Mo Siegel (reprinted on
Celestial Seasonings Tea box)
Servings: 8 servings
Peppermint Chocolate Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Candy; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Written recipes as an idea can be tracked way back into the far past, at least as far as the Egyptians, and possibly even further than that. Having said that, generally, these early cook books were just very basic hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to food historians are a few tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Progressing into Roman times 25BC a roman called Apicius assembled a collection of documents describing recipes enjoyed by wealthy roman citizens. In his works, he recounts how the meals of wealthy Romans were split into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the ancient cooks were skilled in the use of many different aromatic flavors, including a few that will be familiar to modern chefs for example basil, mint and dill. Continuing our culinary historical journey, we have a couple of interesting books from the 14th Century ; a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the curry that is served today, but instead accounts of the types of food prepared by the chefs of the rich and powerful of those days. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and spices from Arab cooking, including spices such as basil and rosemary. The introduction of these new herbs and spices was responsible for an increase in books on cookery, most of which are kept safe in private collections. For the decades that followed, the upper-class families of Wesstern Europe strove to lay on the most extravagent banquests, and as a consequence, chefs and their collection of recipes were greatly in demand. Even so, it was during the nineteenth century that fine cooking and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collating, verifying, and recording the recipes that were being prepared for the better households. By the time we get to the 1900s, cookery publications were starting to become popular as a result of more people being able to read, leisure time and having more money. |
We hope you enjoy this Peppermint Chocolate Cake recipe.
