This flourless chocolate and Early Grey torte is sure to impress and it can be made ahead and then frozen. It’s rich with a moreish soft centre, one piece won’t be enough!
- 2 Earl Grey tea bags
- 100ml hot milk
- 250g good quality dark chocolate (I use Green and Black 70%)
- 140g ground almonds
- 200g unsalted butter - cubed
- 6 large free-range eggs - separated
- 200g golden caster sugar
- Icing sugar and cream - to serve
Preheat the oven to 180°C, 160°C fan, gas mark 4.
Start by greasing and lining the base and sides of a deep, 22cm loose-bottomed cake tin with baking paper. The paper needs to come at least 3cm above the sides, as this will protect the cake when cooking.
Heat the milk, cut open the tea bags and stir the tea leaves into the milk. Melt the butter, chocolate and a pinch of salt together in a bowl over a pan of barely simmering water. Once melted, stir in the ground almonds, egg yolks and the warm milk, including the tea leaves.
In a separate bowl, beat the egg whites until stiff, and then beat in the caster sugar. Carefully fold the whites into the chocolate mixture and pour into the prepared tin.
Bake in the preheated oven for 30-35 minutes, it should still have a slight wobble, when you gently shake the tin. Allow to completely cool in the tin.
When cold, remove from the tin and place onto a serving plate. Dust with icing sugar and serve cut into slices with cream.