Everybody in the world know the After Eight chocolates and a lot of people likes this kind of sweet so I decided to make an italian-style cake with this flavour: I called it a choco-mint ciambellone where the word “ciambellone” means a big and fluffy donut made with a sponge, something we always prepare in Italy for breakfast or also as a break. This choco-mint ciambellone is so simple you cannot avoid to try at home just to have a look at the children when they taste the chocolate and the mint and at the adults when the freshness of the mint meets the chocolate’s bites. I adore this sponge, it rewards me when I wake up and it prepares me for the day! Of course in english the best way to call this cake is chocolate mint sponge cake.
It’s really easy to prepare, you do not need skills, just a large round baking mold with an hole in the middle and good ingredients; plus the willness to experiment!
What do you need for a round mold of about 22-23 cm
1 glass of sugar
4 glasses of flour
100 grams of dark chocolate
1 teaspoon baking powder
1 cup plain yogurt (I’ve used the Organic Greek Style Natural Yogurt by Glenisk)
½ glass extra virgin olive oil
1 and a half glass of mint syrup
1 pinch of salt
1. Beat the eggs with the sugar then add yogurt, olive oil, a pinch of salt, mint syrup, flour and baking powder stirring well to mix all ingredients.
2. Add to the mix the chopped chocolate and pour into the greased and floured mold.
3. Sprinkle the surface with a little sugar and other pieces of chocolate. Bake at 180° in a hot oven and cook for about 35 minutes or until the cake becomes beautifully high and compact.
4. Allow to cool in the mold straight into the oven leaving the door open then remove from the mold and place on a tray to cool completely. Serve warm or even better cold.
Enjoy and buon appetito!