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.