Preheat the oven to 210°C/190 Fan. Butter a 20 cm round fluted tin (or any 20cm round oven-proof baking dish).
For the Earl Grey-infused cream: pour the cream into a saucepan, add the Earl Grey tea bags, and slowly bring to a simmer. Remove from the heat and leave to infuse for 30 minutes.
Remove the tea bags and add the icing sugar, followed by the vanilla extract. Whip until you have soft peaks. Cover with cling film and chill.
Meanwhile, put the chopped chocolate and butter into a heat-proof bowl set over a pan of barely simmering water. Stir until melted and smooth. Set aside to cool.
In a mixing bowl, mix together the egg yolks, salt and about half the sugar until light and pale. Fold in the cooled melted chocolate mix until smooth. Sift in the cocoa powder, add the chopped chocolate, and mix well.
In a separate bowl, whisk the egg whites and remaining sugar until you have a stiff meringue.
Gently fold into the chocolate mixture, trying to keep in as much air as possible. Bake for about 15 minutes or until just firm to touch but with a slight wobble and soft centre.
Serve straight away sprinkled with chopped pistachios, fresh raspberries, a quenelle of Earl Grey-infused cream and chocolate shards.
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