Skip to content

Chocolate and Earl Grey Torte

As you may know, Earl Grey tea is flavored with oil extracted from the rind of the bergamot orange, so you’ll not be surprised that we adore this torte — chocolate and orange (as here and here) being a match made in heaven, to our way of thinking! The effect is certainly subtler here, but nonetheless appreciable, and the slight tang of the crème fraîche provides a perfect foil. You might make note that Vermont Creamery is now producing a vanilla crème fraîche (see the flecks of vanilla bean in the photo?) — but a traditional crème fraîche is marvelous too!

Chocolate and Earl Grey Torte

leaves from 2 Earl Grey tea bags
¼ cup plus 2 tbs. hot milk
9 oz. good dark chocolate (semi-sweet or bittersweet, depending on preference)
7 oz. butter, diced (14 tbs.)
5 oz. ground almonds
6 eggs, separated
7 oz. caster (superfine white) sugar (1¼ cups)
cocoa, confectioner’s sugar, and crème fraîche to serve

Heat the oven to 350°F. Grease and line the base and sides of a 9” springform pan with parchment, so that the paper comes about 1” above the sides. Stir the tea leaves 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 egg whites through the chocolate mixture and scrape into the prepared tin. Bake for 30-35 minutes – 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 confectioner’s sugar, then serve in slices with crème fraîche.

2 Comments Post a comment
  1. P. Jansen #

    I’ve made various chocolate tortes over the years and made this ‘Chocolate and Earl Grey Torte’ last weekend for the first time. It was THE BEST EVER. It had that slight ‘wobble’ inside, and was full of delicious flavors and textures. (I used bittersweet chocolate). It was a ‘hit’! Highly recommended for all chocoholics.

    February 24, 2014

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: