Ingredients: leaves from 2 earl grey tea bags, 100 ml hot milk, 250 g chocolate, 200 g butter, 140 g ground almonds, 6 eggs, 50 g sugar, cocoa powder and icing sugar to dust, ice cream to serve.
Preheat the oven at 180 C.
Grease a cake tin and dust it with flour.
Melt the chocolate and butter.
Heat the milk and add the tea leaves.
The chocolate mix should be like this:
Add the grounded almonds.
Separate the eggs. Lightly whisk the egg yolks and add them to the chocolate mix.
Whisk the egg whites until stiff, adding the sugar during whisking. Gently fold in the chocolate mix.
Pour it into a cake tin.
Bake for 35 min, it should still have a little wobble. Remove from the oven and cool properly.
Dust with cocoa powder and icing sugar.
Serve with ice cream.
