Name: Chocolate & Earl Grey torte
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: British
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 almond; 6 eggs separated; 200g caster sugar; cocoa icing sugar and crème fraîche or cream, to serve

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Chocolate & Earl Grey torte

Chocolate & Earl Grey torte

Sarah Cook

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Easy

Prep: 20 mins

Cook: 40 mins

Plus cooling

A star rating of 4.8 out of 5.23 ratingsRate

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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

Freezable

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Ultimate vanilla ice cream

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Ingredients

Nutrition

Units:

MetricUS

leaves from 2 Earl Grey tea bags
100ml hot milk
250g good dark chocolate

(we used a 78% bar)
200g butter

diced
140g ground almond
6 eggs

separated
200g caster sugar
cocoa

icing sugar and crème fraîche or cream, to serve

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Nutrition: per serving

kcal514
fat37g
saturates17g
carbs34g
sugars29g
fibre3g
protein10g
salt0.39g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, April 2011

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A star rating of 4.8 out of 5.23 ratings

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