Earl Grey Dark Chocolate Sauce

Makes 1 1/2 cups.

3/4 cup whipping cream
3 Earl Grey tea bags
8 oz bittersweet chocolate, chopped
2 Tbs light corn syrup

Cook whipping cream in a small heavy saucepan over medium-low heat just until hot (not boiling), stirring often. Remove from heat. Add tea bags, cover, and steep 5 mins. Remove and discard tea bags. Add chocolate and corn syrup, stirring until chocolate melts.

From Coastal Living.

Chocolate Earl Grey Pound Cake

This looks amazing. I just had my first chocolate flavored with Earl Grey tea last night and it was a great combo. I am hoping this cake will be too.

Makes 1 9-inch cake.

4 Earl Grey tea bags
1/3 cup boiling water
2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/3 cup cocoa
1 cup butter, softened
2 cups sugar
4 large eggs
1/3 cup milk
1 tsp vanilla extract
Powdered sugar (and/or Bing cherries) for garnish
Earl Grey Chocolate Sauce


Place the tea bags in a glass measuring cup; pour 1/3 cup boiling water over tea bags. Let steep about 8 mins. Remove and discard tea bags; cool tea completely.
Combine flour, baking powder, salt, and cocoa, and set aside.
Beat butter at medium speed with an electric mixer 2 mins or until creamy. Gradually add sugar, beating 5-7 mins. Add eggs, one at a time, beating just until yellow disappears. Set aside.
Stir together milk and tea. Add flour mixture to butter mixture alternately with milk mixture. Mix at low speed after each addition, just until blended. Stir in vanilla.
Pour batter into a greased and flour 10-cup Bundt pan. Bake at 300 F for 1 hour + 15 mins or until a toothpick inserted in center comes out clean. Cool cake in a pan on a wire rack 10 - 15 mins; remove from pan, and cool cake completely on a wire rack. Dust cake with powdered sugar, and serve with Earl Grey Dark Chocolate Sauce. Garnish, if desired.

From Coastal Living.