MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Earl Grey Tea Cake With Dark Chocolate and Orange Zest
 Categories: Cakes, Desserts, 
      Yield: 8 servings

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     3/4 c  Heavy cream (180 ml)
       2 ts Loose Earl Grey tea
     1/4 c  Confectioners' sugar (30 g)
     1/2 c  Mascarpone or softened
            - cream cheese (115 g) *
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     1/2 c  Unsalted butter (115 g);
            - room temperature, more to
            - grease the pan
   1 1/2 c  A-P flour (190 g)
       1 tb Loose Earl Grey tea
       1 ts Baking powder
     1/2 ts Kosher salt
       1 c  Granulated sugar (200 g)
       1 lg Orange; zest of,
            - freshly grated (2 ts)
       2 lg Eggs; room temperature
     1/2 c  Whole milk (120 ml);
            - room temperature
     1/4 c  Dark chocolate (45 g);
            - chopped

  PREPARE THE FROSTING: In a small saucepan, bring 1/2 cup/120 mL
  heavy cream to a simmer over medium-high heat. Stir in the tea,
  remove from the heat, cover and let stand for at least 30 minutes
  and up to 1 hour. Strain the tea through a fine-mesh sieve,
  discarding the solids, and chill the remaining cream until
  completely cold, at least 1 hour.

  PREPARE THE CAKE: Heat the oven to 350°F. Butter an 8" round cake
  pan and line with parchment paper. In a medium bowl, whisk together
  the flour, tea, baking powder, and salt.

  In large bowl, beat the butter and sugar with an electric mixer on
  medium until light and fluffy, about 3 minutes. Add the orange zest
  and beat to combine. Add the eggs, one at a time, and beat until
  combined, scraping the sides of the bowl as necessary. Beat in the
  flour mixture on low, until just combined, then beat in the milk.
  (Don't overmix.) Add the chocolate and fold it in using a spatula.
  Transfer the batter to the prepared pan and smooth the top. Bake
  just until a toothpick comes out with moist crumbs attached, 30 to
  35 minutes. Transfer to a rack to cool for about 15 minutes. Then
  tip the cake out onto the rack to cool completely.

  To finish the frosting, add the remaining 1/4 cup/60 mL cream and
  the confectioners' sugar to the tea cream. With an electric mixer
  on medium, beat the cream mixture until medium-stiff peaks form, 2
  to 3 minutes. Add the mascarpone and beat just until stiff peaks
  form. (Do not overmix.) Top the cake with the frosting to serve.
  Store leftovers covered in the fridge for up to 3 days; let come to
  room temperature before serving.

  * TIP: If using cream cheese instead of mascarpone, because it has
  a thicker consistency, whip the cream cheese with the
  confectioners' sugar first, then add the whipped tea cream.

  Recipe by Samantha Seneviratne

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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