You might have guessed this already, but we really are obsessed with tea. That’s why we created this delicious Earl Grey infused chocolate torte, using our very own Ringtons Earl Grey tea. Share your photos with us on social media and make sure to tag @Ringtons!
100ml hot milk
250g dark chocolate
200g butter, diced
140g ground almonds
6 eggs, separated
200g caster sugar
Cocoa for dusting
- Preheat the oven to 180 degrees C/Gas Mark 4. Grease and line a 23cm round spring form tin. Add the tea bags to the hot milk and let infuse for 5 minutes
- Meanwhile, melt the butter and chocolate together in a bowl over a pan of simmering water, stir in the ground almonds, egg yolks and milky tea. Beat the egg whites until stiff, add the sugar and beat again, fold into the chocolate mixture. Scrape into prepared tin.
- Bake for 35-40 until the middle slightly wobbles, remove and allow to cool completely in the tin. Transfer onto a serving plate and dust with cocoa before slicing.
Recipe by Katie Simmons