One of my secret weapons in the kitchen is tea. My admiration for its aroma in desserts runs deep.
This Chocolate Soufflé Cake is elevated by Sloane Tea’s Heavenly Cream blend. The vanilla and bergamot citrus offer an incredible balance to the richness of the chocolate, cutting some of the sweetness.
Decadent and smooth in texture, a little piece goes a long way, but I am not judging if you can’t resist two.
Servings: 10
Mis en Place
Cake
115 g Unsalted Butter
75 g Milk
2 Bags of Heavenly Cream by Sloane Tea
350 g Dark Chocolate, chopped
3 g Vanilla Bean Paste or Extract
2 g Fleur de Sel
140 g Sugar (divided in two portions)
5 Eggs (separated)
15 g All-purpose flour
Ganache
340 g Dark Chocolate
240 g Heavy Cream
60 g Unsalted Butter
2 Bags of Heavenly Cream by Sloane Tea
Method
Step 1
Preheat the oven to 350 degrees Fahrenheit.
Line a 9” springform pan with parchment paper and grease with butter or oil.
Step 2
Make Cake Place milk in a small saucepan and bring to a simmer. Add tea bags and cover to steep for 10-15 minutes. Before removing tea bags squeeze out any excess liquid. Step 3 Combine chocolate and butter in a large metal bowl, set it over a saucepan of simmering water to create a double boiler effect, and stir frequently until melted. Remove from the heat and let the mixture cool completely.
Whisk in the infused milk, vanilla extract, salt, and one portion of sugar.
Add egg yolks one at a time, and then lastly the flour.
Step 4 Using a stand mixer, whip egg whites with a pinch of salt until frothy and soft peaks start to form.
Add the second portion of sugar slowly, building up to high speed, whip until stiff and glossy.
Step 5 Take a small portion of the egg whites into the chocolate mixture slowly whisking to combine.
Fold in remaining egg whites using a spatula taking care not to deflate the batter.
Pour batter into a lined cake pan and bake until edges set and the centre is still jiggly.
Roughly 30-35 minutes.
When the cake is finished baking, let it cool for 10 minutes, then gently remove the ring from the pan and let it cool completely.
*Don’t be alarmed, your cake will collapse as it starts to cool.
This is supposed to happen!
Step 6
Make Ganache Place cream in a small saucepan and bring to a simmer. Add tea bags and cover to steep for 10-15 minutes. Before removing tea bags squeeze out any excess liquid.
Step 7
Place chocolate in a metal bowl and again set it over a saucepan of simmering water to create a double boiler effect.
Once melted, add cream, whisk well and then add butter and whisk until smooth.
Let ganache cool until it is room temperature but still a pourable consistency.
Step 8
Garnish
Pour ganache over top cake and garnish with dried citrus, meringue or even fresh fruit.
Let sit completely at room temperature. Roughly 4-5 hours.
Beautiful also accompanied by a dollop of whipped cream when serving.
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