Chocolate & Earl Grey Torte
This indulgent chocolate Earl Grey torte combines the rich flavors of dark chocolate and aromatic Earl Grey tea. The chocolatey base is elevated with a hint of tea infused into the rich, velvety texture. Topped with a dusting of cocoa and icing sugar, this dessert is best served with a dollop of crème fraîche or cream for a truly decadent treat.
— Constant Cookbook
Ingredients
- leaves from 2 Earl Grey tea bags
- 100ml hot milk
- 250g good dark chocolate (we used a 78% bar)
- 200g butter , diced
- 140g ground almonds
- 6 eggs , separated
- 200g caster sugar
- cocoa , icing sugar and crème fraîche or cream, to serve
Instructions
- 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.
Cook Time
40M
Prep Time
PT20M
Nutrition
- Calories: 514 calories
- Fat Content: 37 grams fat
- Saturated Fat Content: 17 grams saturated fat
- Carbohydrate Content: 34 grams carbohydrates
- Sugar Content: 29 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 0.39 milligram of sodium
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