6 Peppermint tea bags
1 c Water
3 oz Unsweetened chocolate
1/2 c Butter; salted
2 c Sugar
2 Eggs; separated
1 ts Baking soda
1/2 c Plain yogurt
2 c Flour
1 ts Baking powder
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 9×13 inch pan. Bake at 350’F for 40-50 minutes. Remove and
sprinkle with powdered sugar.
Yields
8 Servings