EARL GREY TRUFFLES
Recipe from Culinary Tea by Cynthia Gold and Lise Stern
1 pound finely chopped bittersweet or semisweet chocolate
Line a baking sheet with parchment paper or a silicone baking mat.
In the top of a double boiler set over just steaming water, melt the chocolate slowly, stirring frequently. When about ¾ of the chocolate is melted, remove the pan from the heat and stir until all the chocolate is melted. The chocolate should feel just slightly warm to the touch. Stir in the tea and mix well to distribute.
Pour the chocolate onto the prepared pan and spread it about 1/8” thick. Let the bark set at room temperature until completely solid, about 4-6 hours. When it is set, break into pieces that are about 2” square. Store at room temperature in an airtight container.
4 oz semi-sweet or bittersweet chocolate, chopped into small pieces
Place the chopped chocolate pieces in a bowl.
On the stove, bring cream to a boil. Remove from the heat and add the tea, sugar and cinnamon. Stir, cover, and let the tea steep for 15 minutes. After 15 minutes, uncover, return to the stove and heat until bubbles start to form.
Remove from the heat and pour the cream mixture through a fine strainer onto the chocolate pieces.
Stir mixture until the chocolate is melted and the mixture is smooth.
Pour into small teacups or glasses and cover with plastic wrap. Refrigerate until set.
Serve with whipped cream and a dusting of cocoa powder.
Recipe adapted from Cooking in the Litchfield Hills by Patricia and Kermit Adler–for the Pratt Center
1 ½ Tbsp Assam tea leaves
Preheat oven to 350°. Grease and flour a 9” round cake pan.
In a saucepan on the stove, melt the butter. Remove from the heat, add the tea leaves, cover, and let steep for 15 minutes. Strain out the tea leaves and return the melted tea butter to the saucepan. Add the chopped chocolate pieces. In top of double boiler over simmering water, melt chocolate, stirring until smooth. Whisk in flour, approximately half the sugar and the egg yolks.
In a mixing bowl, whip egg whites until foamy (10-15 seconds). Add salt and continue beating until soft peaks form, gradually adding remaining sugar to form a meringue.
Fold meringue mixture quickly and thoroughly into the egg yolk mixture.
Pour batter into the prepared cake pan and bake 30-35 minutes until the center is set.
Cool slightly in the pan, turn out onto a serving platter, decorate with berries and dust with confectioners’ sugar before serving.
May be frozen.
Recipe from Cooking with Teaby Robert Wemischner and Diana Rosen
8 oz dark milk chocolate (41% cocoa content)
Preheat oven to 350°. Lightly coat the bottom and sides of an 8” springform or regular cake pan with non-flavored aerosolized spray. Line the bottom with a circle of parchment paper.
In a double boiler or a stainless steel bowl set over a pan of simmering water, melt the chocolate. In a separate small saucepan, bring the tea leaves, water and butter to a boil. Remove from the heat and stir to melt the butter, allowing the tea leaves to infuse in the water-butter mixture for about 3 minutes. Pass through a fine sieve into the chocolate. Stir to blend. Allow to cool for about 15 minutes.
Separate the eggs, placing the whites into a perfectly clean, fat-free bowl of an electric mixer and the yolks into the chocolate mixture. Beat whites until soft peaks form. Sift flour and malted milk powder together and then fold in the egg whites. Fold this flour-malted milk powder mixture gently but thoroughly into the chocolate base. Pour into prepared cake pan and bake for about 35 minutes, or until the cake appears firm, but not dry. This cake is very moist inside and will fall as it cools. Make the ganache.
Assam Ganache Ingredients:
7 oz. heavy cream
In a heavy 1 quart saucepan, bring the cream and tea leaves to a boil. Remove from the heat and allow to infuse further for 3 minutes. Pass through a fine-meshed sieve into a bowl set over a pot of simmering water. Slowly add the chocolate and gently stir to blend, without aerating. Add the butter and stir until completely melted. Set aside.
Line a cookie sheet with parchment paper or foil. Place the cake on a cooling rack, then place the rack on the cookie sheet. Pour the ganache over the cake, using a spatula to spread the ganache evenly as needed. Allow to set. Scrape up any ganache that drips off the cake and pour to cover the cake a second time. (Reheat slightly over a pot of simmering water, if necessary, to loosen the mixture.) Cool at room temperature. Makes 1 torte that serves 6 – 8.
Note: If your kitchen is hot, place the cake in the refrigerator just until the ganache sets and feels dry to the touch. Remove the cake from the refrigerator about 20 minutes prior to serving and allow it to adjust to room temperature.
Recipe from The Common Ground Dessert Cookbook*
1/4 cup Bensdorp Cocoa
1 ¼ cup heavy cream
Preheat oven to 375F. Grease a 10 1/ x 15 ½” pan.
Mix cocoa, sifted flour and baking powder
Beat egg yolks until they are very thick and creamy – about 10-15 minutes. Add honey, 1 tsp vanilla and rum slowly while beating.
Gradually add dry ingredients and beat until smooth.
Beat egg whites until stiff but not dry, and fold them into batter.
Spread batter into the oiled pan. It will be very thin.
Bake for 10-12 minutes.
Cool cake for a few minutes, then loosen the edges with a knife. Place a towel over the cake and with two spatulas placed under one end of the cake roll it up into the towel.
Chill cake rolled up in the towel in refrigerator for 1 hour.
Whip cream until stiff, then beat in maple syrup and vanilla or Kirsch.
Unroll the cake, remove the towel, and spread whipped cream over the cake.
Re-roll the cake, placing seam side down.
Chill for at least 15 minutes before slicing.
*The Common Ground was an amazing restaurant in Brattleboro, VT. It was a co-operative, community restaurant that opened in 1971. It was my favorite place to eat and I would make sure that any trip northward always included a detour and stop there. Sadly they closed a few years ago. This cookbook was published in 1983.