CHOCOLATE CAKE: OUR SPECIAL RECIPE WITH RED TEA PU ERH CHOCONOIR

Birthdays, special occasions, a meal with friends or with your loved ones, a children’s party ... and of course, Valentine's Day, there is always a good reason to make a chocolate cake! 

Today we would like to share a very special chocolate cake recipe, the ChocoNoir Chocolate Cake made with one of our favorite teas: Red Tea Pu Erh ChocoNoir. 

We already introduced you to the Pu Erh ChocoNoir and its full potential when we posted our finger-licking recipe of ChocoNoir Chocolate Mousse. 

We go on taking advantage of this delicious and versatile tea in this recipe of ChocoNoir Chocolate Cake that no chocolate lover will be able to resist!

Red Tea Pu Erh ChocoNoir, a blend of Pu Erh tea and cocoa and chocolate chips, is not only an irresistibly tasty tea, but also an extremely healthy beverage.

Pu Erh is a specially fermented tea that stands out for its diuretic, cleansing, and digestive properties and is particularly suitable for people having a sensitive stomach. 

Its low content in tannins and especially in caffeine makes it a perfect option for the whole family. 

With your friends, family or partner, just indulge in this delicious ChocoNoir chocolate cake, and enjoy the health benefits of Pu Erh Tea!

ChocoNoir Chocolate Cake

INGREDIENTS

• 120 ml water

• 2 measures Pu Erh ChocoNoir

• 200 gr white sugar

• 1 tsp ground coffee (optional)

• 110 grams salted butter

• 115 grams 70% cacao dark chocolate

• 3 eggs, slightly beaten

• 200 grams all-purpose flour

• 1 sachet baking powder

• Orange marmalade to cover the cake (optional - you can find it in our jam and honey set)

METHOD

• Preheat oven to 180C.

• Brew the Pu Erh ChocoNoir tea in 120ml of boiling (95C) water.

• Let tea steep for 5 minutes. Remove the filter and allow to cool.

• In a large bowl, mix together sugar, ground coffee (optional) and yeast. 

In a saucepan, heat butter and the previously chopped chocolate over low heat until they melt. 

Stir to prevent it from sticking and making lumps, then pour into the bowl and gently beat with the sugar.

• Add the 3 eggs, slightly beaten, and stir again.

Add the cooled tea and beat gently until well mixed.

• Add flour and stir well until it forms a smooth dough.

Grease the mould and pour the mixture.

• Bake for about 30 minutes. 

To prevent a hard crust on cake, cover the mould with aluminum foil. 

Leave to cool for about 30 minutes before removing from the mould. 

Serve on a tray or plate, and glaze the cake with orange marmalade (optional).