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.
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
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
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