Accompanying the tea

Chocolate and Rooibos Cake

• 400 grams bitter chocolate 70% chopped
• 250 grams butter
• 1 bag of rooibos, vanilla and cinnamon
• A pinch of salt
• 6 eggs
• 100 grams sugar

• 250 ml. sweet cream
• 1 tea bag of red tea, vanilla and cinnamon
• 250 grams of chopped bitter chocolate

• Melt the chocolate, the butter and the contents of the tea bag in a double boiler or in the micro-oven.
• Simultaneously beat the eggs, the sugar and the salt into a light colored froth.
• Fold the two mixtures carefully into a smooth batter and pour into the baking pan.
• Heat the oven to 140 degrees centigrade and place in it the pan with water in its bottom part.
• Bake the cake for about 50 to 60 minutes until the cake has risen and a few cracks appear.
• Cool the cake out of the oven and prepare the covering.
• Boil the cream and the tea.
• Remove the tea bag and pour onto the chocolate which is in a bowl, wait a minute and then stir well until it is smooth and shiny.
• Pour the covering on the cake and smooth out carefully until it is smooth
• Cool it well in the refrigerator, slice it with a knife dipped in hot water and serve.