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Saturday, March 10, 2012
Earl Grey Chocolate Cakes + Lavender Ganache v.2
Apologies to the birthday girl and my friends who gulped down the dry, hard cake yesterday with smiles on their faces! I love you all, but will give you the redone version soon.
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 sour cream
2 C white whole wheat flour
1 t baking powder
6 earl grey tea bags, opened
Preheat the oven to 350 degrees. Line the mini-muffin pan with paper liners.
Whisk the egg whites until stiff peaks form. Fold the egg whites into the chocolate batter.
Scrape the batter into liners and bake for 30 minutes or until firm to the touch. Cool in the pan for 15 minutes, then cool completely on a wire rack.
Top with a dollop of lavender ganache.