Milk Chocolate Torte with Assam Tea Ganache
8 ounces dark milk chocolate (41% cocoa content)
Preheat over to 350°. Lightly coat the bottom and sides of an 8-inch springfoam or regular cake pan with non-flavored aerosolized spray. Line the bottom with a circle o parchment paper.
In a double boiler or a stainless steel bowl set over a pan of simmering water, melt the chocolate. In a separate small saucepan, bring the tea leaves, water, and butter to a boil. Remove from the heat and stir to melt the butter, allowing the tea leaves to infuse in the water-butter mixture for about 3 minutes. Pass through a fine sieve into the chocolate. Stir to blend. Allow to cool for about 15 minutes.
Separate the eggs, placing the whites into a perfectly clean, fat-free bowl of an electric mixture and the yolks into the chocolate mixture. Beat whites until soft peaks form. Sift flour and malted milk powder together and then fold in egg whites. Fold this flour-malted milk powder mixture gently but thoroughly into the chocolate base. Pour into a prepared cake pan and bake for about 35 minutes, to until the cake appears firm, but not dry. This cake is very moist and will fall as it cools.
To make the ganache:
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