Chocolate Black Tea Cake

"From Marlies Monika at allrecipes.com. Original author's note: "This is an Austrian recipe that was passed on from one generation to the next in my family. The secret of this cake's full flavour and softness: Prepare it one day in advance before eating it!""
 
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photo by Montana Heart Song photo by Montana Heart Song
photo by Montana Heart Song
Ready In:
1hr 50mins
Ingredients:
9
Serves:
12

ingredients

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directions

  • Preheat the oven to 360 degrees F (180 degrees C). Grease and flour a 9 inch Bundt pan.
  • In a large bowl, cream together the egg yolks, butter and white sugar until light and fluffy. Gradually beat in the black tea. Toss together the flour, baking powder, bread crumbs, cocoa powder, and hazelnuts; fold into the tea mixture until just incorporated.
  • In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the tea batter. Pour the batter into the prepared pan.
  • Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool cake in the pan for at least 20 minutes before turning out onto a wire rack to cool completely.

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Reviews

  1. I had fun making this recipe! It didn't take long for prep. 15 minutes tops. I made the black tea and cooled in the freezer.I used silvered almonds and chopped in processor and Panko bread crumbs. Interesting refreshing flavor. Delicious with the minced nuts. It was done in 50 minutes. The egg whites gave the bundt cake a shiny varigated appearance on the outside. Serve with cream, ice cream or whipped topping and of course hot coffee or tea. Thanks for posting.
     
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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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