Lavender-Earl Grey Flourless Chocolate Cake Recipe
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[Photograph: Maria del Mar Sacasa]
A flourless chocolate cake flavored with Earl Grey tea, lavender, and flaky sea salt.
- Yield:Serves 10 to 12
- Active time: 30 minutes
- Total time:2 hours, 45 minutes
- Rated:
Ingredients
- For the Cake:
- 4 ounces (1 stick) plus 1 tablespoon unsalted butter, cut into 1 tablespoon pieces
- 2 teaspoons Maldon salt
- 1/2 cup boiling water
- 1 1/4 cups (8 3/4 ounces) granulated sugar
- 1/4 cup dried edible lavender
- 3 tablespoons plus 1 teaspoon loose Earl Grey tea leaves
- 3/4 cup boiling water
- 16 ounces bittersweet chocolate, finely chopped
- 9 large eggs, separated and at room temperature
- 1/4 cup unsweetened cocoa powder, sifted
- 2 teaspoons pure vanilla extract
- 1 teaspoon table salt
- To Serve
- Confectioners’ sugar
- Dried edible lavender
- Maldon salt
Directions
-
1.
For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Grease a 10-inch springform pan with 1 tablespoon butter and line exterior of pan with foil. Sprinkle 1 teaspoon Maldon salt over pan bottom.
-
2.
Pulse the sugar with 1 tablespoon lavender and 1 teaspoon tea. Set aside.
-
3.
Combine boiling water with the remaining 3 tablespoons lavender and remaining 3 tablespoons tea in a liquid measuring cup; steep for 5 minutes. Strain mixture into medium heat-proof bowl, pressing on solids to release any liquid.
-
4.
Add chocolate and remaining 8 tablespoons butter to lavender-tea mixture and set over double-boiler (bottom of bowl should not be touching simmering water). Stir continuously until chocolate is completely melted and mixture is smooth and shiny. Remove bowl from heat and set aside.
-
5.
In a large bowl whisk egg yolks and 3/4 cup sugar vigorously until mixture is a thick, pale paste. Add cocoa, vanilla, and tables salt and whisk until completely incorporated.
-
6.
Add about 1/4 cup of warm chocolate to the egg yolk mixture and stir until completely incorporated. Whisk in remaining chocolate.
-
7.
In large, clean, dry bowl beat egg whites and salt with whisk attachment on medium-low speed until whites begin to froth, about 1 minute. Increase speed to medium-high and beat whites until soft peaks form, 1 to 2 minutes. Slowly add remaining 1/2 cup sugar and continue beating until stiff, glossy peaks form.
-
8.
Whisk about 1/3 of the meringue into the chocolate batter until completely incorporated. With a rubber spatula, fold in the remaining meringue.
-
9.
Scrape batter into prepared baking pan and sprinkle with remaining 1 teaspoon Maldon salt. Bake until top begins to crack and cake tester has moist crumbs attached to it when inserted, about 1 hour.
-
10.
Transfer cake to cooling rack. Cool in pan 10 minutes, then remove springform mold and cool completely, about 1 hour. Sift cofectioners’ sugar over cooled cake, and sprinkle with lavender and Maldon salt if desired.
This Recipe Appears In
Let Them Eat: Lavender-Earl Grey Flourless Chocolate CakeAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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