6 peppermint tea bags.
2 medium eggs, separated.
3 oz of chocolate.
2 cups of sugar.
2 cups of flour.
1 cup of water,
½ cup of butter, salted.
½ cup of plain yohgurt.
1 teaspoon of baking soda.
1 teaspoon of baking powder.
Procedures : Boil the cup of water in a small saucepan and add the peppermint tea bags.
Remove from heat and leave for 5 minutes.
Remove the tea bags, squeezing excess liquid into the pan.
Return the tea to a boil.
Place the chocolate and butter in a large bowl; then pour peppermint tea over the top.
Whisk until melted; then stir in sugar and egg yolks.
In another bowl, mix the baking soda and yohgurt.
Add to the chocolate and butter batter, and mix thoroughly.
Sift the flour and baking powder into the batter, and mix well.
In another bowl, whip the egg whites until stiff, then fold them into the batter.
Pour into a large baking pan and Bake at 350°F (175°C) for about 45 minutes.
Remove from oven