Recipe: Earl Grey Chocolate Pudding Cake (using tea, 8-inch square)

EARL GREY CHOCOLATE PUDDING CAKE

FOR THE TEA MIXTURE:
2 Earl Grey tea bags
1 cup boiling water
3/4 cup brown sugar
3 Tbsp unsweetened cocoa powder
FOR THE CAKE:
3/4 cup cake flour
2 tsp unsweetened cocoa powder
1 tsp baking powder
1 egg
1/3 cup sugar
3 Tbsp butter, melted
1/3 cup milk
1 tsp vanilla

TO MAKE THE TEA MIXTURE:
Place tea bags in heatproof bowl; pour boiling water over. Let steep 8 minutes.

Remove and discard tea bags. Stir in brown sugar and 3 tablespoons cocoa powder; set aside

TO MAKE THE CAKE:
Sift flour with remaining 2 teaspoons cocoa and baking powder in separate bowl; set aside.

In large bowl, combine egg with sugar, melted butter, milk and vanilla. Stir flour mixture into egg mixture. Spread in buttered 8-inch square baking dish. Pour tea mixture on top.

Bake 25 minutes in preheated 350 degree F oven. Cool 5 to 10 minutes.

Serve warm.

Makes 1 (8-inch) cake
Source: the Toronto Star