Assam Ganache
7 ounces heavy cream 2 tablespoons Assam tea leaves 7 ounces dark milk chocolate , cut into 1 / 2-inch pieces 1 tablespoon unsalted ( sweet ) butter
In a heavy 1-quart saucepan , bring the cream and tea leaves to a boil . Remove from heat and allow to infuse further for 3 minutes . Pass through a fine-meshed sieve into a bowl set over a pot of simmering water . Slowly add the chocolate and gently stir to blend , without aerating . Add the butter and stir until completely melted . Set aside .
Assembly : Line a cookie sheet with parchment paper or foil . Place the cake on a cooking rack , then place the rack on the cookie sheet . Pour the ganache over the cake , using a spatula to spread the ganache evenly as needed . Allow to set . Scrape up any ganache that drips off the cake and pour to cover the cake a second time . ( Reheat slightly over a pot of simmering water , if necessary , to loosen the mixture .) Cool at room temperature .
Note : If your kitchen is hot , place the cake in the refrigerator just until the ganache sets and feels dry to the touch . Remove the cake from the refrigerator about 20 minutes prior to serving and allow it to adjust to room temperature .
Photo by Uliana Kopanytsia on Unsplash
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