For the cake:
(Makes one 7" cake)
2/3 cup sugar
5 tbsp gluten free flour
3 even tbsp Black and Green's cocoa powder
1/4 tsp cinnamon
1 tsp ground cardamom
1 tsp vanilla extract
a pinch of nutmeg
5 medium eggs separated
1/2 tsp baking powder
For the ganache:
400 gr double cream
4 tbsp loose leaf Earl Grey tea
270 gr Black and Green's 72% chocolate
For the butter cream:
150 g butter
250 g icing sugar
1 tbsp milk
30 g Back and Green's 72% chocolate (melted)
For the truffles:
100 ml double cream
1 tbsp loose leaf Earl Grey tea
50 gr Green and Black's 72% chocolate
pearlised chocolate crispy balls
For the chocolate transfer sheet:
200 gr 68% Valrhona dark chocolate
Start with the ganache:
Heat the milk and add the tea leaves. Cover and leave for 1.5 hours. Strain and reserve the liquid.
Heat the liquid again on bain marie and when warm cover the previously chopped chocolate with it. Mix with a spatula until the chocolate dissolves beautifully. If there are some lumps, place over hot water for a while more until everything is dissolved and smooth.
Store in the fridge for some 2 hours.
Bake the cake:
Separate the eggs and add the sugar to the yolks. Beat the eggwhites to a firm snow. Beat the yolks with the sugar until fluffy. Add the spices and vanilla carefully to the yolks and mix well. Blend the baking powder with the flour and sift.
Carefully start to fold in one by one 1 tbsp of the eggwhites and 1 tbsp of the flour and baking powder to the yolks. Proceed until everything is folded in smoothly.
Line a rectangular roll pan with a baking paper and bake at 180 C for 8 minutes. Check with a toothpick if the cake is baked well and remove from the oven.
Place on a tea towel covered with baking paper. Cover the cake's upper side with another layer of baking paper and roll. Leave it rolled for 15 minutes. The n unroll and wait until it cools down completely.
In the meantime remove the ganache from the fridge and wait for a whole to become pliable. Mix with a fork.
Cut along the cake into three even strips. Spread the ganache over the cake strips.
In the middle of a cake board start rolling the first trip with the ganache. Proceed with the rest of the strips.
Wrap with plastic wrap and leave in the fridge for 24 hours.
Make the butter cream:
Beat the butter, milk and the sugar with a mixer until smooth. Blend the melted chocolate and mix until ready.
Remove the cake from the fridge. Unwrap and cover with the butter cream. Place bak in the fridge for at least 12 hours.
To finish the cake:
Make ganache for the truffles: Heat the double cream and infuse with the tea leaves for 1.5 hours. Strain and heat the liquid. Place in the fridge for 2 hours.
Remove from the fridge and make balls. Roll them into the crispy chocolate pearls. Place in the fridge.
To make the transfer sheet:
Temper the chocolate. Place the required amount of transfer sheet into a baking foil. Secure it. Brush with the tempered chocolate evenly and wait until it starts to harden but is still pliable.
Wrap around the cake and set in the fridge for 10 minutes until everything is set. Remove from the fridge and store at room temperature.
Decorate with the ready truffles.