Page 48 - Indulge December/January 2017

holiday guide

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Decadent desserts make the perfect capper to great meals.
Providing the bite of dark chocolate with the sweetness of milk,
the following recipe for “Milk Chocolate Torte with Assam Tea Ganache”
from Robert Wemischner and Diana Rosen’s “Cooking with Tea”
(Periplus) is ideal for special occasions.

MILK CHOCOLATE TORTE with ASSAM TEA GANACHE

Serves 6 to 8
Torte ingredients:
• 8 ounces dark milk chocolate (41% cocoa content)
• 4 Tbsp. Tippy Assam tea leaves (or an Assam

of your choice)
• 1/2 cup water
• 4 ounces sweet butter
• 4 large eggs, separated
• 1/3 cup all-purpose flour, sifted twice
• 2 tsp. malted milk powder

Directions:
1. Preheat oven to 350 F. Lightly coat the bottom and

sides of an 8-inch springform or regular cake pan with
nonflavored aerosolized spray. Line the bottom with a
circle of parchment paper.
2. In a double boiler or a stainless steel bowl set over a pan
of simmering water, melt the chocolate. In a separate
small saucepan, bring the tea leaves, water and butter
to a boil. Remove from the heat and stir to melt the
butter, allowing the tea leaves to infuse in the water-
butter mixture for 3 minutes. Pass through a fine sieve

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