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Chocolate Tea Cake

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PREP TIME
20 min
COOKING TIME
60 min
TOTAL TIME
80 min
SERVINGS
12 servings
Dessert Eastern European
Chocolate Tea Cake
Ingredients
  • 4 eggs, separated
  • 1 cup butter
  • 1 2/3 cups white sugar
  • 1 cup brewed black tea, cold
  • 2 cups all-purpose flour
  • 1 1/2 tablespoons baking powder
  • 1/3 cup dry bread crumbs
  • 1/3 cup unsweetened cocoa powder
  • 1 cup chopped hazelnuts
Instructions
1
Preheat your oven to 360 degrees Fahrenheit (or 180 degrees Celsius, if you prefer metric). To ensure the cake releases easily from the pan, lightly spray some cooking spray and dust a 9 inch Bundt ring with flour.
2
In a large mixing vessel, combine the egg yolks, butter and white sugar. Using an electric mixer, beat these ingredients together until they become smooth and airy. Gradually add the black tea to the mixture, blending it in thoroughly.
3
In a separate bowl, combine the flour, baking powder, bread crumbs, cocoa powder and hazelnuts. Gently fold these dry ingredients into the tea mixture until they are just combined.
4
In a large, clean glass or metal bowl, use an electric mixer to whip the egg whites until they become stiff and hold their shape. Carefully fold these egg whites into the tea batter.
5
Pour the cake batter into the prepared Bundt ring. Place it in the preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for at least 20 minutes before transferring it to a wire rack to cool completely.