• Prep Time 20 minutes
  • Cook Time 40 minutes
  • Serving For 4 loaves People
  • Difficulty Normal
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Recipe Ingredient

  • 290g all purpose flour
  • 12g baking powder
  • 30g cocoa powder
  • 375g whole egg
  • 275g sugar
  • 40g invert sugar/ honey
  • 360g Anchor Salted Tinned Butter
  • 20g earl grey tea leaves
  • 40g hot water
  • 200g dark couverture 55%
  • Sugar Syrup:
  • 150g sugar
  • 250g water

Instructions

  1. Preheat oven at 165 °C.
  2. First, brew Earl Grey tea leaves with hot water for 10 minutes.
  3. In a food processor, put in the eggs, sugar, invert sugar and Earl Grey tea leaves and pulse to combine.
  4. Sift all dry ingredients and add into the 1st mixture and pulse until just combine.
  5. Add in the warm melted butter and pulse until mixture is mixed well. DO NOT OVERMIX.
  6. Transfer the batter in a bowl and then add in the chocolate. Mix well.
  7. Fill 400g of batter into a 500g rectangular butter cake mould.
  8. Bake for 40 minutes and check if the cake is well cooked by using a skewer.
  9. When finished baking, immediately remove from cake mould and brush all sides with hot sugar syrup.
  10. Wrap tightly with cling wrap when still hot, and leave in room temperature to cool down.
  11. *pipe a string of butter on top the middle of the cake surface before baking to help it nicely open crust when baking.

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