Chyrel's Recipes From Friends

Earl Grey Chocolate Cake Recipe


Earl Grey Chocolate Cake        
Source: Access 312.Com

With Fall coming on and the holiday season nearing, Marcia and I decided to post a wonderful recipe for a great but unusual chocolate cake. This cake is served at the Guggenheim Museum in New York City and is absolutely delicious. I have always liked Earl Grey tea with chocolate and now I know why.
The recipe calls for bittersweet chocolate. You may use semi-sweet chocolate instead but do not use unsweetened chocolate. Keep in mind that bittersweet chocolate is a sweetened chocolate. There is a wide variety of semi-sweet or bittersweet chocolates to choose from. including those by Ghirardelli, Bakers, Barton, Lindt, Nestle, and Tobler.


Ingredients
2 Earl Grey Tea bags
2/3 cup boiling water
8 ounces bittersweet chocolate, chopped
2/3 cup orange marmalade
2 sticks unsalted butter, room temperature
1 cup sugar
6 large eggs
1/3 cup chopped walnuts
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup whipping cream
6 ounces bittersweet chocolate, finely chopped


The Cake
Position your rack in the center of the oven and preheat the oven to 325 degrees. Butter a 10 inch diameter angel food cake pan. Plate the tea bags in a measuring cup. Pour 2/3 cup boiling water over the teabags. Let stand 5 minutes. Remove the tea bags from the water, squeezing any liquid into the measuring cup. Discard the tea bags and let the tea cool to room temperature
Puree the marmalade in a food processor until smooth. Set aside.

Mix the flour and baking powder in a medium bowl. Set aside.

Melt the 8 ounces of bittersweet chocolate in a double boiler (or microwave if you know how) and stir until smooth. Cool the chocolate to room temperature.

Using an electric mixer, cream the butter and sugar in a large bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the melted chocolate, marmalade, walnuts, and vanilla. Beat in the flour mixture and the tea alternately into the chocolate mixture in 2 additions each. Do Not Overbeat.

Pour the batter into the prepared pan. Bake until a tester inserted into the center of the cake comes out with some moist crumbs attached (about 1 hour and 10 minutes). Transfer the cake pan to a rack and cool for 10 minutes. Using a sharp knife, cut around the cake to loosen it. Turn out the cake onto the rack to cool.


The Glaze
Bring 1/2 cup whipping cream to a boil in a small sauce pan. remove from heat. Add the 6 ounces of finely chopped bittersweet chocolate and let stand for 2 minutes. Stir until smooth. Cool slightly.
Place cake on a platter. Spoon the glaze over the cake, allowing the glaze to drip down the sides.

The cake can be made one day ahead. Cover it with a cake dome and store it at room temperature.

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