Earl Grey Chocolat Tea Cake


Cake Base
Tegral Satin Moist Cake Roasted Brown Sugar 500
Egg 200
Water 100
Oil 175
Cake Base total 975
Earl Grey Cream
Belcolade Lait Selection Drops O3X5/G 200
Whipping Cream 400
Earl Grey Tea 8-12
Gelatine Mass 24
Earl Grey Cream total 624
Chocolate Almond Ganache
Belcolade Noir Selection Drops C501/J 500
Whipping Cream 500
Butter 50
Almond Nibs 150
Chocolate Almond Ganache total 1200

Working Method

Cake Base
  • Mix all ingredients at medium speed for 2 minutes
  • Bake at 180-200°C for ~ 15-18 minutes depends on size.

Earl Grey Cream
  • Heat up whipping cream and earl grey tea, and soak for 5 minutes.
  • Then, filter the cream.
  • Add Belcolade Lait Selection into the mixture and incorporate in melted gelatine.
  • Keep in fridge or overnight.
  • Whip up slightly before use. 

Chocolate Almond Ganache
  • Boil whipping cream and add in Belcolade Noir Selection, then incorporate in butter when ganache temperature is ~35-37°C 
  • Lastly, add in almond nibs into ganache.

About this recipe

Complexity level:  


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