It's that time of the year again. Finals period. First up is Torts, and I am currently aswim in notes on strict liability and joint liability and alternative liability and I've been feeling overwhelmed enough that I might soon become a liability myself.
Which is why I'm going to leave my notes alone for a few hours and bake a torte. An Earl Grey chocolate torte, to be precise. It seems only appropriate, as I've been drinking gallons of tea as I (try to) study. Sadly, I don't think it's doing anything for my mental acuity.
Maybe chocolate will make all the difference?
Disclaimer: The writer of this recipe (henceforth "Writer") claims no responsibility for any injury, mishap, accident, disaster, or act of God that arises from an attempt to prepare the Earl Grey Chocolate Torte (henceforth "Torte"), including but not limited to malfunctioning mixers, burnt chocolate, grease splatters, exploding ovens, and stampeding hordes of wild zebras. The Writer is not responsible if your friends, parents, significant other(s), spouse, or pets are not appreciative of your attempts to prepare the Torte. (Particularly not if it involves grounding or banishment to the couch.) The Writer also disavows all responsibility should you or any other party consume too much Torte and make yourselves sick.
Earl Grey Chocolate Torte
Appended notes: The quantity of tea specified in the recipe is for supermarket-variety teabags. If you're using anything fancy or loose-leaf, you'll only want a heaped teaspoonful, and the leaves should be crushed up a little.
(Recipe not for one.)
Preheat oven to 350F. Grease an 8-inch cake tin.
Melt one stick of butter in a mixing bowl over simmering water. When the butter has melted, tear open two Earl Grey teabags and tip their contents in. Stir.
Allow the tea to infuse for five minutes, then add one-and-a-quarter cups of dark chocolate chips and stir until they melt.
Beat four eggs until thick and foamy. Fold half the eggs into the chocolate mixture, then fold in the other half.
Fold half a cup of flour and a pinch of salt into the chocolate mixture until smooth and well-combined. Pour the batter into the prepared tin.
Bake for ten to fifteen minutes, or until torte is barely wobbly in the middle. Turn out onto a cake rack. Glaze with warmed marmalade (thin it with a little water), and serve with whipped cream.