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Author Notes: This is dense, moist, and have just a hint of exotic. I usually garnish with a sprinkling of dried lavender florets. - CamillaMMann
Makes 1 9"x13" pan or 1 9" round
- 2 cups chipped unsweetened dark chocolate
- 1/2 cup butter
- 2/3 cups organic buttermilk
- 1-1/2 cup organic brown sugar, packed
- 2 teaspoons brandy
- 2 eggs, separated
- 1 cup organic sour cream
- 2 tablespoons extra virgin olive oil
- 2 cups white whole wheat flour
- 1 teaspoon baking powder
- 3 Earl Grey tea bags, opened
- Preheat the oven to 350 degrees. Butter your baking dish. I have used a 9" x 13" rectangular pan as well as a 9" round (pictured).
- Place chocolate, butter, and buttermilk in a saucepan. Stir over low heat until smooth. Remove from heat and stir in loose earl grey tea, sugar, and brandy.
- Beat in the egg yolks, sour cream, and olive oil in a large mixing bowl. Stir in the chocolate mixture. Beat with a hand mixer to aerate.
- Sift in the flour and baking powder, folding in until just moistened.
- Whisk the egg whites until stiff peaks form. Fold the egg whites into the chocolate batter.
- Scrape the batter into pan and bake for 45 minutes or until firm to the touch. Cool in the pan for 15 minutes, then cool completely on a wire rack.
- Pour a layer of your favorite dark chocolate ganache - I used a lavender ganache - over the top and cool to set. Cut into serving-size squares. This is rich, so cut the slices small.
- This recipe was entered in the contest for Your Best Recipe with Tea