Saturday, August 15, 2009


Earl Grey Tea gives this recipe a lovely flavor.

6 ounces dark chocolate
1 1/2 sticks unsalted butter
4 large eggs
1 3/4 cups sugar
1 tablespoon vanilla essence
3 tablespoons Earl Grey tea (grind fine in coffee grinder)
1 and quarter cups all-purpose or cake flour
3/4 teaspoon baking powder
Half teaspoon salt
Grease 9x9 inch pan
Preheat oven to 350F

Melt chocolate with butter over a double boiler

Whilst chocolate is melting whip eggs and sugar together until pale gold in color.

Combine Earl Grey tea powder, flour baking powder and salt. Sift.

Add melted chocolate and vanilla to egg mixture, blend completely. fold in the flour, mixing until just combined.

Spread batter evenly in prepared pan. Bake at 350F for 35-40 minutes.

Allow to cool.

Frost with Lavender honey frosting (recipe below) if liked

2 ounces dark chocolate
2 ounces bitter-sweet chocolate
6 ounces heavy cream
2 tbsp. honey
1 tbsp. lavender

Finely chop chocolate into small (1/4 inch ) pieces
Place chocolate in medium sized, heat-proof bowl
Place lavender flowers in heavy cream, scald
Remove from heat. Cover and infuse for 10 minutes. Strain and reheat
Using a rubber spatula, stir gently using a circular motion.
Stir until all the chocolate is melted and completely emulsified.

Spread over cooled cake.

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