ompletely on wire rack -
CHOCOLATE SAUCE: cook whipping cr in
br>You could layer the cake with Earl Grey Truffle Ganache and Whipped
o room temperature.
Melt chocolate in the top of double
reat a proper looking bundt cake.
Sprinkle powdered sugar.
in.).
4 tablespoons loose Earl Grey tea leaves.
Carefully measure
Make your Earl Grey tea, with loose tea or
o a simmer, add the earl grey and remove from heat.
tablespoons of the cold Earl Grey simple syrup into each Champagne
serving plate. Dust with Earl Grey-sugar mixture.
br>Strongly brew 400ml of Earl Grey tea and the dried lavender
olor and set aside.
CAKE:
In lg bowl beat
ightly grease three 8\" round cake pans with nonstick cooking spray
Preheat oven to 325. Grease loaf pan or bunt pan. In bowl stir flour and salt.
In a separate bowl beat butter, sugar, tea leaves and vanilla until light and fluffy and the scent of the leaves emerge. Add eggs one at a time, beating well after each. Gradually add flour mixture in 3 parts beating until combined, scraping down sides as necessary. Bake for 1 hour.
To prepare glaze; in a small sauce pan bring 3/4 c water to boil then seep 4 tea bags for 5 minutes then add 2 c powdered sugar. When cake has fully cooled drizzle glaze over it.
aucepan, melt the butter and chocolate over low heat, stirring often
Boil some water, then place the tea bags in a microwaveable mug and add 1 cup of the boiling water; let steep for 1 minute.
Remove tea bags, add the melted chocolate, and whisk well.
Heat in the microwave for 45 seconds, but don't allow the mixture to boil.
Whisk again and serve immediately, topped with whipped cream.
Preheat oven to 350 degrees F (175 degrees C).
Cream together butter, sugar, and tea. Beat in vanilla, then eggs, one at a time until incorporated. Sift together flour, cocoa powder, and baking powder; fold into egg mixture until just mixed.
Drop cookies by rounded tablespoonfuls onto a ungreased cookie sheets.
Bake in preheated oven for 8 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 13x9-inch baking pan.
Whisk eggs, maple syrup, sour cream, and butter together in a bowl. Whisk flour, tea, ginger, baking soda, and salt together in a large bowl; pour egg mixture into flour mixture and stir until all ingredients are moist. Spread cake mixture evenly into prepared pan.
Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 45 minutes; remove pan to cool on a wire rack before cutting into squares, about 30 minutes.
oose-bottomed cake pan. Melt 1 1/4 lb dark chocolate with
Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
Let cool.
Meanwhile prepare the pudding or mousse.
Tear or crumble the cake into pieces.
In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
Repeat layers ending with chopped candy bars on top.
Chill well.
ombined.
Melt the baking chocolate in a heatproof bowl set