Author Notes: This is dense, moist, and have just a hint of exotic. I usually garnish with a sprinkling of dried lavender florets. —CamillaMMann
Makes: 1 9"x13" pan or 1 9" round
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
- 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).
- 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.
- 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.
- Sift in the flour and baking powder, folding in until just moistened.
- Whisk the egg whites until stiff peaks form. Fold the egg whites into the chocolate batter.
- 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.
- 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.