Chocolate Earl Grey Tea Cake Food

CHOCOLATE & EARL GREY TORTE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the base and sides of a deep, 22cm loose-bottomed tin with baking parchment, so the paper comes about 2.5cm above the sides. Stir the Earl Grey tea into the hot milk.
• Melt the chocolate, butter and a pinch of salt together in a bowl over a pan of barely simmering water. Then stir in the ground almonds, followed by the egg yolks and milky tea, including the leaves. Beat the egg whites until stiff, then beat in the caster sugar until stiff-ish again. Fold the whites through the chocolate mix and scrape into the tin. Bake for 30-35 mins - it should still have a slight wobble. Then cool completely in the tin.
• Carefully remove from the tin and lift onto a serving plate. Dust all over with cocoa and icing sugar, then serve in slices with crème fraîche or cream.

CHOCOLATE EARL GREY TEA CAKE

Steps:

• Preheat oven 325 degrees.
• Place rack to centre.
• Grease 10 inch angel food pan.
• Place tea bags into a measuring cup and pour over 2/3 cup boiling water.
• Let steep 6 minutes.
• Remove tea bags, squeezing any liquid into the cup.
• Let cool to room temperature.
• Melt chocolate in the top of double boiler until smooth.
• Remove let cool.
• Puree marmalade in processor or through a sieve. Set aside.
• Using electric mixer beat butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each.
• Stir in the melted chocolate.
• Now stop using mixer and use the wooden spoon, for combining.
• Stir in the marmalade, walnuts, and vanilla.
• Combine the flour, baking powder in a bowl.
• Beat in the flour mixture, alternating with the cold tea into the chocolate mixture in two additions. DO NOT OVERBEAT-- Pour the batter into prepared pan.
• Bake until tester comes away clean-- about 60- 70 minutes.
• Transfer to wire rack and cool 15 minutes.
• Using a sharp knife cut around the edges to loosen then turn out.
• Cool completely.
• Bring the cream to a boil, and pour over the chopped chocolate.
• Let stand to melt.
• stirring now until smooth.
• Place cake onto plate-- Glaze the top and letting glaze drip down the sides of cake.
• Cover with a dome top.
• Store at room temperature.
• Can be made the day before serving.

EARL GREY TEA CAKE WITH DARK CHOCOLATE AND ORANGE ZEST

Steps:

• Prepare the frosting: In a small saucepan, bring 1/2 cup/120 milliliters heavy cream to a simmer over medium-high heat. Stir in the tea, remove from the heat, cover and let stand for at least 30 minutes and up to 1 hour. Strain the tea through a fine-mesh sieve, discarding the solids, and chill the remaining cream until completely cold, at least 1 hour.
• Prepare the cake: Heat the oven to 350 degrees. Butter an 8-inch round cake pan and line with parchment paper. In a medium bowl, whisk together the flour, tea, baking powder and salt.
• In large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, about 3 minutes. Add the orange zest and beat to combine. Add the eggs, one at a time, and beat until combined, scraping the sides of the bowl as necessary. Beat in the flour mixture on low, until just combined, then beat in the milk. (Don't overmix.) Add the chocolate and fold it in using a spatula. Transfer the batter to the prepared pan and smooth the top. Bake just until a toothpick comes out with moist crumbs attached, 30 to 35 minutes. Transfer to a rack to cool for about 15 minutes. Then tip the cake out onto the rack to cool completely.
• To finish the frosting, add the remaining 1/4 cup/60 milliliters cream and the confectioners' sugar to the tea cream. With an electric mixer on medium, beat the cream mixture until medium-stiff peaks form, 2 to 3 minutes. Add the mascarpone and beat just until stiff peaks form. (Do not overmix.) Top the cake with the frosting to serve. Store leftovers covered in the fridge for up to 3 days; let come to room temperature before serving.

CHOCOLATE EARL GREY TRUFFLES

Steps:

• Bring cream and butter to a boil in a small heavy saucepan and stir in tea leaves. Remove from heat and let steep 5 minutes.
• Meanwhile, finely grind chocolate in a food processor and transfer to a bowl. Pour cream through a fine-mesh sieve onto chocolate, pressing on and discarding tea leaves, then whisk until smooth. Chill ganache, covered, until firm, about 2 hours.
• Spoon level teaspoons of ganache onto a baking sheet. Put cocoa in a bowl, then dust your palms lightly with it. Roll each piece of ganache into a ball (wash your hands and redust as they become sticky). Drop several balls at a time into bowl of cocoa and turn to coat. Transfer as coated to an airtight container, separating layers with wax paper.