Name: Chocolate Melting Moments Torte with Tea Crème Anglaise
Yield: Yields 6 portions
Ingredients: 2 tablespoons/28 grams Indian black tea leaves, such as Assam or English breakfast blend; 1 ounce/28 grams unsweetened cocoa powder; Confectioner’s sugar for topping the finished cake; 5 eggs, separated; ½ cup/100 grams granulated sugar; Butter and flour for coating the cake pan; 2 tablespoons/28 grams malted milk powder; Bowl of ice; 4 ounces/115 grams unsalted (sweet) butter; 1 cup/250 milliliters whole milk; ½ cup/120 milliliters water; ½ cup/100 grams granulated white sugar; 8 ounces/230 grams bittersweet chocolate (using good quality pays off with an exquisite rich taste), cut into small pieces for ease of melting; 3 egg yolks; ½ cup/100 grams flour; 2 tablespoons/28 grams Indian black tea, such as Tippy Assam; 1 teaspoon/5 milliliters pure vanilla extract

Preparation info

Yields
6
portions

Difficulty
Easy

Appears in

Cooking with Tea

By Robert Wemischner and Diana Rosen

Published 2000

About

This is a rich yet light dessert that’s easily made in advance. This elegant torte incorporates brewed tea in its batter, which intensifies the deep chocolate flavor.