Skip to main content

Earl Grey Brownies and Lavender Ganache v.3


It is a rare day that I make anything the same way twice; today is no exception. There is always some tweaking and twisting to improve...something. For those of you who follow along, Earl Grey Chocolate Cake + Lavender Ganache v.1 was a birthday celebration cake for a friend that my husband deemed "too dry and too hard." I never told him, but I had tried to make the cake a wee bit healthier by using yogurt in it instead of sour cream. It was a kitchen flop.

Take two - used sour cream - made its way into mini cupcakes for our friends who were in a play. Just the right texture, but not exactly the ingredients I wanted, though, everything in moderation is really okay, right?!

Tonight the second graders are hosting their families for a Poetry Cafe. They have been studying poetry, reading poetry, writing poetry, and learning about the different forms. So, they have invited us all to come and listen to their creations - oh, and bring snacks. Snacks are very important to seven and eight-year-olds. Dylan signed us up to bring brownies and my parents to bring taquitos. I thought it the perfect opportunity to try out a third version of this cake, cutting them into small squares to make "brownies."

I went back to yogurt, but added a splash of olive oil. These are dense, moist, and have just a hint of exotic.

2 C chipped unsweetened dark chocolate
1/2 C (1 stick) butter
2/3 C organic buttermilk
1-1/2 C organic brown sugar, packed
2 t date liqueur
2 eggs, separated
1 C organic whole milk yogurt
2 T olive oil
2 C white whole wheat flour
1 t baking powder
3 earl grey tea bags, opened
Preheat the oven to 350 degrees. Butter your baking dish. I used a 9" x 13".

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 date liqueur.

Beat in the egg yolks, yogurt, 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 lavender ganache over the top and cool to set. Cut into serving-size squares. This is rich, so make them small.

Photobucket

Comments

  1. You are persistent! They sound so delicious, though. :D

    ReplyDelete
  2. Mmm...V3 sounds fantastic. Baking with tea can be tricky, but it sounds like with patience and talent, you nailed it. The Poetry Cafe sounds wonderful!

    Looking forward to hearing more about that Lego event too!

    Jenn

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce