The inspiration for this extraordinary chocolate gâteau comes from a moment of serendipity, as I enjoyed a quiet afternoon tea while savoring the delicate flavors of Earl Grey. The ethereal aroma of bergamot combined with rich, dark chocolate propelled me into a culinary experiment that would yield a dessert worthy of celebration. Each slice of this gâteau reveals a luscious, moist crumb, elevated by the fragrant notes of tea and a refreshing burst of citrus.
### Ingredients
**For the Gâteau:**
– 200g dark chocolate (70% cocoa), chopped
– 150g unsalted butter, diced
– 200g granulated sugar
– 4 large eggs
– 100g all-purpose flour
– 50g unsweetened cocoa powder
– 1 teaspoon baking powder
– 1 teaspoon vanilla extract
– Zest of 1 orange
– Zest of 1 lemon
– 2 tablespoons brewed Earl Grey tea, cooled
**For the Earl Grey Ganache:**
– 150g dark chocolate (70% cocoa), chopped
– 100ml heavy cream
– 1 teaspoon brewed Earl Grey tea
– 1 tablespoon unsalted butter
**For Garnish:**
– Edible flowers (like violets or pansies)
– Zest of orange and lemon
– Gold leaf (optional)
### Instructions
Prepare the Gâteau:
Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a heatproof bowl over a pot of simmering water, melt the chopped dark chocolate and diced butter together, stirring until smooth. Remove from heat and allow it to cool slightly.
In a large mixing bowl, whisk together the granulated sugar and eggs until pale and fluffy. Slowly pour in the melted chocolate mixture, stirring continuously to combine.
Sift together the flour, cocoa powder, and baking powder in another bowl. Gently fold the dry ingredients into the wet mixture, being careful not to overmix. Add the vanilla extract and the zests of orange and lemon, followed by the cooled Earl Grey tea. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the gâteau to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Earl Grey Ganache:
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped dark chocolate, allowing it to sit for a minute. Stir until the chocolate is completely melted and smooth. Mix in the brewed Earl Grey tea and unsalted butter until glossy.
Assemble the Gâteau:
Once the gâteau is completely cool, place it on a serving plate. Pour the Earl Grey ganache over the top, allowing it to drizzle down the sides.
For a final touch, garnish with edible flowers, additional citrus zest, and if desired, a delicate touch of gold leaf for an opulent finish.
### Serving Suggestion
Slice into wedges and serve with a dollop of whipped cream infused with a hint of vanilla and a side of fresh berries for a perfect balance. Each bite is a harmonious blend of rich chocolate, aromatic tea, and zesty brightness, inviting your palate on an exquisite journey.
Enjoy the art of chocolate in this delightful gâteau, a true testament to the beauty of flavor exploration.