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Makes
1 9"x13" pan or 1 9" round
Author Notes
This is dense, moist, and have just a hint of exotic. I usually garnish with a sprinkling of dried lavender florets. —CamillaMMann
Ingredients
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2 cups
chipped unsweetened dark chocolate
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1/2 cup
butter
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2/3 cup
organic buttermilk
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1-1/2 cups
organic brown sugar, packed
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2 teaspoons
brandy
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2
eggs, separated
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1 cup
organic sour cream
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2 tablespoons
extra virgin olive oil
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2 cups
white whole wheat flour
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1 teaspoon
baking powder
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3
Earl Grey tea bags, opened
Directions
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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).
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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.
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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.
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Sift in the flour and baking powder, folding in until just moistened.
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Whisk the egg whites until stiff peaks form. Fold the egg whites into the chocolate batter.
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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.
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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.
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