Hello! Chocolate Tea Cakes with Earl Grey Icing (Food and Whine)

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Hello! Chocolate Tea Cakes with Earl Grey Icing

August 7, 2010

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I haven't posted a recipe before that I've felt the need to try to describe as much as this one. I'll start by saying, the chocolate cakes are really, really good, so I urge you not to dismiss this recipe if the idea of tea in your icing doesn't appeal to you. The cakes are somewhere between a brownie and a cupcake, with a crackly top and a moist, chocolate cake. Again, you'll not be disappointed if you just make and enjoy the cake portion of this recipe!

So, on to the icing. Yes, it's Earl Grey as in tea. And the tea is combined with whipped egg whites to make a fluffy, marshmallow-like frosting with a hint of lemon and tea, which combines with the lovely, moist chocolate, brownie-like cakes for a very grown-up sweet treat, that's a nice change from the usual cupcake.

Again, if you're adventurous, give this icing a try. If not, do try the chocolate tea cakes alone, or with your favourite chocolate buttercream.

Chocolate Tea Cakes with Earl Grey Icing

Ingredients

For the Chocolate Tea Cakes:
6 ounces bittersweet chocolate, chopped
1 cup (2 sticks) unsalted butter, cut into pieces
1 1/2 cups sugar
3/4 cup cake flour
1/2 teaspoon salt
4 large eggs
1/2 teaspoon vanilla extract

For the Icing:
1 cup sugar
4 large egg whites
1 teaspoon fresh lemon juice
Pinch of salt
2 tea bags Earl Grey tea

Method

Make the cakes: Preheat the oven to 350° F. Line 18 regular-sized muffin pans with paper liners (or 48 mini-muffin). Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Whisk until smooth, then remove the bowl; keep the water simmering in the saucepan. In another bowl, whisk the sugar, flour and salt; mix into the melted chocolate. Add the eggs, one at a time, then whisk in the vanilla until smooth.

Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cakes spring back when touched, 15 to 18 minutes (mine took longer, probably about 22 or 23 minutes. Be sure to test with a toothpick regularly so they are neither under or over-cooked. Toothpick will come out clean when they are ready). Remove from the pans and cool on a rack.

Meanwhile, make the icing: Whisk the sugar, egg whites, lemon juice and salt by hand in the bowl of a stand mixer. Empty the tea bags and add the loose tea to the bowl, then set the bowl over the saucepan of simmering water and whisk until the mixture is hot and the sugar dissolves, about 2 minutes. Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until the mixture holds stiff peaks, about 5 minutes. Transfer to a large resealable plastic bag, snip the corner and pipe the icing onto the cupcakes.

Adapted from this Food Network recipe

Tags: chocolate, cupcakes, recipes,

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11 Comments »

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Comments

Wow! These look amazing. I will definitely be trying these out for my next dinner party. Thanks so much for sharing this recipe.

Erin on August 9, 2010 11:33 AM

Thanks Erin. We really enjoyed them. I liked that they were such a wonderfully different taste experience. Those little chocolate cakes are really, really good, too!

Jen on August 9, 2010 12:22 PM

Hi Jen! I have finally tried your chocolate tea cakes with earl grey frosting - WOW! Absolutely amazing. Would it be alright with you if I wrote about these on my blog? I will link the recipe back to your blog if you're ok with it. Thanks again for the delicious recipe.

Erin on August 31, 2010 7:19 PM

So glad you enjoyed them Erin. Please feel free to share the recipe on your blog.

Jen on August 31, 2010 7:49 PM

Hi Jen, just wanted to share my post with you! Hope you enjoy. http://onefoodiesculinaryadventures.blogspot.com/2010/09/chocolate-tea-cakes-with-earl-grey.html

ps. I've linked the title of the post with your post, so you may have some visitors checking you out too. :) Thanks again!

Erin on September 12, 2010 11:14 PM

Hello,

I googled this reciped and your blog popped out. I was wondering how do you store your final product? Also,is this kind of icing gonna taste good over night? Thank you so much!!!

Sincerely,

Amanda

Amanda Kennedy on April 25, 2011 10:22 PM

Hi Amanda, As I recall, I just stored them at room temperature (possibly in my cake dome) and they were fine next day. I suspect the icing would degrade over a couple of days, for sure but overnight should be fine. Although the icing is egg white based, it is quite stabilized with the sugar, so it's not as delicate as meringue

Jen on April 26, 2011 6:58 AM

Hello Jen,

Thank you so very much for your reply. What a relief to know that it's gonna be fine overnight. I was very worried about the meringue since it's very delicate. Again, I really appreciate your time.

Amanda

Amanda Kennedy on April 26, 2011 12:06 PM

Hi again!

I read an earlier comment on posting this recipe to a blog. I hope it's ok that I've done the same! This recipe is so great and I just wanted to share - so I've linked it to here!

http://eastofenidavenue.typepad.com/delovely/2011/05/earl-grey-tea-cakes.html

Here is the link! My blog isn't a food blog...more random thoughts, if you will. Just day to day stuff, etc. If you'd like me to remove, I don't mind at all - but I think your blog is great and you and this recipe deserve mad props!!! Have a great long weekend!

Jillian on May 20, 2011 4:55 PM

These sound yummy :) I'm going to try a variation of these next week (I want to make a cupcake inspired by one of my favourite lattes - an earl grey). I'll be using a vanilla cake instead of a chocolate, so I'll let you know how they turn out, thanks for sharing!

Cherlyn on October 28, 2011 4:35 PM

Sounds yummy, Cherylyn. Do let me know how they turn out!

Jen on October 28, 2011 4:46 PM

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