Chocolate & Earl Grey torte

Chocolate & Earl Grey torte

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(21 ratings)

Prep: 20 mins Cook: 40 mins Plus cooling

Easy

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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal514
  • fat37g
  • saturates17g
  • carbs34g
  • sugars29g
  • fibre3g
  • protein10g
  • salt0.39g
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Ingredients

  • leaves from 2 Earl Grey tea bags
  • 100ml hot milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 250g good dark chocolate (we used a 78% bar)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 200g butter, diced
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g ground almond
  • 6 eggs, separated
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g caster sugar
  • cocoa, icing sugar and crème fraîche or cream, to serve

Method

  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.

  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.

  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.

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Comments, questions and tips

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missrd
13th Jun, 2011
4.05
A great straightforward recipe, that produces a very elegant grown up pudding. Serve with creme fraiche and slightly warm if you can
ellen.quinn@gma...
8th May, 2011
5.05
Mine was v crumbly afterwards but really really tasty. We had raspberries with it. Delicious.
ellen.quinn@gma...
8th May, 2011
5.05
Mine was v crumbly afterwards but really really tasty. We had raspberries with it. Delicious.
sbeavis
7th May, 2011
5.05
Beautiful and easy to make
Beth_bakes
14th Aug, 2015
A very quick, easy, moist and delicious cake! I've baked this twice now and both times it needed 33 minutes in the oven. I bake often and always look for ways to make cakes moist and not overly dry but this recipe doesn't need any adaptions at all - I used a little extra tea to emphasize the flavor but truly rich and delcious, highly recommend it!

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