Chocolate Tea Cakes Recipes

Steps:

• Preheat the oven to 360 degrees F (180 degrees C). Grease and flour a 9 inch Bundt pan.
• In a large bowl, cream together the egg yolks, butter and white sugar until light and fluffy. Gradually beat in the black tea. Toss together the flour, baking powder, bread crumbs, cocoa powder, and hazelnuts; fold into the tea mixture until just incorporated.
• In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the tea batter. Pour the batter into the prepared pan.
• Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool cake in the pan for at least 20 minutes before turning out onto a wire rack to cool completely.

Steps:

• Preheat oven to 400 degrees F.
• In a standing mixer, mix all ingredients except for the chocolate on high speed until creamy and combined. Fold in the chopped chocolate. Fill a greased and floured cake pan and bake for 40 minutes. Cool in the pan on a wire rack.

Steps:

• Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
• Whisk the flour, baking powder, and salt together in a medium bowl.
• In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
• While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin.
• Bake until a tester inserted in the center of the cakes comes out clean, about 30 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
• To assemble the cakes: Slice a small layer off the top of the domed side of each cupcake to make a flat surface. Peel cupcake liners off and place cakes upside down on a rack.
• To make the glaze: Put the chocolate in a medium heatproof bowl. In a small saucepan, bring cream, water and corn syrup to a simmer. Pour hot cream over the chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside soft, about 5 minutes. Whisk until smooth, taking care not to incorporate too many air bubbles.
• To Decorate: While still warm and loose, pour a thin layer of glaze (about 1/4 to 1/2 cup per cake) over each cake. If desired, set aside for about one hour before serving; if pressed for time, slip the cakes into the freezer to set.
• Decorate mini cakes with fresh berries or candies. If using candies to decorate, press into still slightly wet glaze before it sets.

Steps:

• Preheat oven to 350°F
• Line a 9-inch round cake pan with parchment.
• Melt the chocolate in the top of a double boiler or melt in the microwave. Cool.
• Beat the butter until light and fluffy. Beat in sugar. Pour in chocolate and mix to combine.
• Add eggs, one at a time, beating well after each addition.
• Gently mix in the flour until it just disappears.
• Pour into prepared pan, smooth the top, and bake about 25 minutes, until a tester comes out clean. Cool in pan on rack. Invert onto serving platter, peel paper and dust top with confectioners' sugar.

Steps:

• In a large workbowl, combine butter and sugar. Slowly drizzle in the beaten eggs, beat well. In a separate bowl combine the instant coffee and milk. Add vanilla and salt. Stir in the cocoa powder sifted together with the baking powder. Finaly add in the flour. The mixture should be black and thick.
• Put the dough in the refridgerator to rest for at least one hour.
• Preheat oven to 350 degrees F.
• Scoop out dough and roll into 1" balls. Press each ball into a 1/2" thick disk. Bake for 10-15 minutes, until edges are just firm.
• Cookies can be baked as is or can be rolled in powdered sugar.