Page 49 - Indulge December/January 2017

into the chocolate. Stir to blend. Allow to cool for about Directions:
15 minutes. 1. In a heavy 1-quart saucepan, bring the cream and
3. Separate the eggs, place the whites into a perfectly
clean, fat-free bowl of an electric mixer and the yolks tea leaves to a boil. Remove from heat and allow to
into the chocolate mixture. Beat whites until soft peaks infuse further for 3 minutes. Pass through a fine-
form. Sift flour and malted milk powder together and meshed sieve into a bowl set over a pot of simmering
then fold in egg whites. Fold this flour-malted milk water. Slowly add the chocolate and gently stir to
powder mix gently but thoroughly into the chocolate blend, without aerating. Add the butter and stir until
base. Pour into the prepared cake pan and bake for completely melted. Set aside.
about 35 minutes, or until the cake appears firm, but 2. Assembly: Line a cookie sheet with parchment paper
not dry. This cake is very moist inside and will fall as it or foil. Place the cake on a cooking rack, then place
cools. Make the ganache. the rack on the cookie sheet. Pour the ganache over
the cake, using a spatula to spread the ganache
Assam Ganache ingredients: evenly as needed. Allow to set. Scrape up any
• 7 ounces heavy cream ganache that drips off the cake and pour to cover the
• 2 Tbsp. Tippy Assam tea leaves cake a second time. (Reheat slightly over a pot of
• 7 ounces dark milk chocolate, cut into 1/2-inch pieces simmering water, if necessary, to loosen the mixture.)
• 1 Tbsp. unsalted (sweet) butter Cool at room temperature.

Note: If your kitchen is hot, place the cake in the
refrigerator just until the ganache sets and feels dry to
the touch. Remove the cake from the refrigerator about
20 minutes prior to serving and allow it to adjust to room
temperature.

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Ruf?no family,
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for a
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