Chocolate and Earl Grey loaf cake


  • 4 g of Earl Grey Imperiale tea
  • 160 g of flour
  • 3 Eggs
  • 160 g of sugar
  • 160 g of butter
  • 1/2 packet of baking powder
  • 70 g of dark chocolate
    To serve: fresh whipped cream

    Cream the sugar with the softened butter, until a smooth light mixture. Incorporate one egg at a time. Then add the sifted flour and baking powder.
    Grind the black tea leaves and add them to the mixture with ¾ of the coarsely chopped dark chocolate.
    Pour all the mixture into a plumcake mould covered with baking paper and pour the remaining chopped chocolate.
    Bake in a static oven at 170°C for 40 minutes.
    Serve warm with fresh whipped cream.