EARL GREY TEA CAKE WITH DARK CHOCOLATE AND ORANGE ZEST
Loose Earl Grey tea stirred into buttery cake batter adds a sweet, floral essence that's subtle but lovely. A little dark chocolate and orange zest makes this cake extra special. While you could use chocolate chips, using chocolate chopped from a bar produces the best result: The varying sizes of chopped chocolate blend in nicely without overpowering the delicate tea flavor.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 14
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
Categories Candy Milk/Cream Tea Chocolate Dessert Christmas Winter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 34 truffles
Number Of Ingredients 5
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.
EARL GREY CHOCOLATE CAKE
Make and share this Earl Grey Chocolate Cake recipe from Food.com.
Provided by Greggy
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Mix dry ingredients in a Kitchen Aid mixer with a paddle attachment, except the cherries.
- Add liquid ingredients and mix until incorporated. Scrape bowl in between mixing.
- Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake.
- Tips and Variations:.
- You could layer the cake with Earl Grey Truffle Ganache and Whipped Cream. 1 cup of.
- Heavy Cream steeped in Earl Grey tea- poured over 2 cups of milk or dark chocolate. Gently.
- mix the ingredients until smooth and spreadable.
- Great with whipped Chantilly Cream or Swiss Buttercream.
- You could make an Earl Grey simple syrup by mixing 1 cup of sugar and 1 cup of hot water.
- steeped with Earl Grey Tea. Cool down and spritz the cake with the simple syrup for a more moist and flavorful cake.
Nutrition Facts : Calories 4499.8, Fat 136.2, SaturatedFat 24.9, Cholesterol 570, Sodium 2812.2, Carbohydrate 760.7, Fiber 31.6, Sugar 434.7, Protein 91.9
MOLTEN CHOCOLATE CAKES WITH EARL GREY ICE CREAM
Served with a scoop of our Earl Grey Ice cream and with a surprise Chocolate Truffle hidden inside, these aren't your typical molten cakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 6
Number Of Ingredients 8
Steps:
- Butter six ring molds measuring 2 1/2 inches high and 2 3/4 inches in diameter. Place on baking sheet lined with parchment paper, and set aside.
- Place the chocolate and butter in a medium heat-proof bowl set over a pan of simmering water, and heat until melted. Stir mixture to combine.
- Combine the egg yolks and 6 tablespoons sugar in a large bowl, and whisk until mixture is pale yellow and thick, 3 to 5 minutes. Stir in the vanilla extract. Add the chocolate mixture to egg-yolk mixture, and stir to combine.
- Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment, and beat until frothy. Add the remaining 4 tablespoons sugar, and whisk until stiff peaks form. Fold egg-white mixture into chocolate mixture.
- Spoon about 1/4 cup batter into each ring, and place a truffle in the center of each. Spoon the remaining batter over the truffles, and place in the freezer to set, at least 1 hour.
- Preheat the oven to 350 degrees. Transfer the baking sheet with the filled ring molds to the oven, and bake cakes for 20 to 25 minutes, or until sides are set but center is still soft. Using a thin spatula, carefully transfer the cakes (still in the ring molds) to a serving plate. Lift the ring molds, and remove them. Serve the cakes warm with Earl Grey ice cream, and garnish with chocolate curls, if desired.
CHOCOLATE & EARL GREY TORTE
Never before has it been so easy to impress - this soft-centered torte can be made ahead and frozen or baked from scratch in just an hour
Provided by Sarah Cook
Categories Dessert, Treat
Time 1h
Number Of Ingredients 8
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.
Nutrition Facts : Calories 514 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 29 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.39 milligram of sodium
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