Chocolate and a cup of tea, perfect partners – especially on a dreich May weekend. This chocolate and Earl Grey torte balances deep, chocolatey richness with the aromatic, fresh notes of Earl Grey. Although it involves a wee bit of faff separating the eggs, it is well worth it for an impressive showstopper of a Spring dessert. It’s basically a giant, tea-flavoured brownie, with a crunchy crackle topping covering the gooey centre below. To make it, you will need:
leaves from 2 Earl Grey tea bags
100ml hot milk
250g good quality chocolate
200g butter, diced
140g ground almond
6 eggs, separated
200g caster sugar
cocoa, icing sugar and crème fraîche or cream, plus edible flowers (optional) to serve.
(The recipe also works with half the quantities, as I did for a smaller torte!)
Heat oven to 180C/ 160C Fan/ Gas 4. Grease and line the base and sides of a deep, 22cm loose-bottomed tin with 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 again.
Fold the whites through the chocolate mix and scrape into the tin.
Bake for 30-35 mins – the torte should still have a slight wobble. Then cool completely in the tin. Carefully remove the torte from the tin. Dust all over with cocoa and icing sugar, then serve in slices with crème fraîche or cream.
What are you baking this weekend?
Chocolate and Earl Grey Torte recipe via BBC Good Food.