Chocolate & Earl Grey torte

Chocolate & Earl Grey torte

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(22 ratings)

Prep: 20 mins Cook: 40 mins Plus cooling


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



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

  • 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 is a dairy product made from separating whole milk or cream into fat and…

  • 140g ground almond
  • 6 eggs, separated



    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


  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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1st Jun, 2013
I didn't have time to let the cake cool completely before serving and it was a bit molten in the middle. Nobody complained, it was lovely. Served with white choc and raspberry ice cream which was a match made in heaven. Couldn't detect the earl grey, if I did it again I would experiment with using more.
18th Jan, 2013
Beautiful recipe - enjoyed by all
20th Nov, 2012
very nice, even after i added butter late as i forgot to add it, i would suggest adding more tea bags and or leaving out the leaves as the earl grey got lost in there for me. still very nice recipe
8th Jul, 2012
Absolutely delicious. Went down a storm.
1st Jul, 2012
Very easy and very very tasty, definitely one to impress with!
13th May, 2012
Really, really good! I have made this a few times and it never lasts long! I use 3 tea bags instead of 2, which I think adds a bit more contrast to the chocolate without being overpowering.
6th Apr, 2012
I just love this recipe - and it goes so well with creme friache. Its not to sweet - very decadent. As a tea lover the combination of earl grey is brilliant it adds that something really special but not over powering.
3rd Feb, 2012
Every time I have made this cake it has gone down a storm, especially with my gulten free friends! Its truly delicious!
20th Nov, 2011
This was absolutely delicious and went in no time. The texture was really moist and puddingy, and they were good warm and cold. The earl grey flavour was perfect. I added an extra 50% to the recipe and made it as brownies - highly recommended!
29th Sep, 2011
What a result! Great food liked by even those who claim they don't like chocolate. Simple but impressive.


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