2 Earl Grey tea bags or leaf pyramid bags (leaves only)
100ml hot milk
250g good dark chocolate (we used a 70% bar)
200g butter, diced
140g ground almonds
6 eggs, separated
200g caster sugar
1 cup of raspberries
Cocoa,
Icing sugar
Method
Heat oven to 180C fan forced. grease and line the base and sides of a deep, 22cm loose-bottomed tin with baking paper, ensuring the paper comes about 2.5cm above the sides. Stir the Earl Grey leaves into the gently warmed milk – set aside to infuse. Melt the chocolate, butter and a pinch of salt together in a bowl over a pan of barely simmering water. Stir in the ground almonds, followed by the egg yolks and milky tea, including the leaves. Beat the egg whites until stiff, then beat in the caster sugar until stiff-ish again. Fold the whites and raspberries gently through the chocolate mix and pour into the tin. Bake for 30-35 mins – it should still have a slight wobble. Then cool completely in the tin. Carefully remove from the tin and lift onto a serving plate. Dust with cocoa and icing sugar. Serve with a good serving of cream!
