Chocteer
Indulge in the decadent fusion of rich dark chocolate and aromatic spiced black tea with this Chocteer recipe, a show-stopping dessert perfect for any occasion. This fudgy masterpiece combines the bold flavors of 70% cocoa chocolate and chai tea for a unique twist, while a touch of caramel sauce enhances its moist texture and adds a subtle sweetness. With just 20 minutes of prep time and a single bowl method, this recipe is as effortless as it is impressive. Finished with a dusting of cocoa powder, this luxurious treat is perfect served warm or at room temperature, paired with whipped cream or vanilla ice cream for an extra indulgent experience. Whether you're hosting a dinner party or simply craving a sophisticated chocolate dessert, the Chocteer is guaranteed to impress. Keywords: dark chocolate dessert, chai tea recipes, caramel chocolate cake, quick dessert, fudgy chocolate cake.
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Recipe Information
Ingredients
- 200 grams dark chocolate (70% cocoa or higher)
- 100 grams unsalted butter
- 100 grams granulated sugar
- 3 large eggs
- 50 grams all-purpose flour
- 60 milliliters strong brewed spiced black tea (e.g., chai)
- 1 pinch sea salt
- 2 tablespoons caramel sauce
- 1 tablespoon cocoa powder (for dusting)
Instructions
Preheat your oven to 180°C (356°F) and lightly grease a round 7-inch cake pan or line it with parchment paper.
In a microwave-safe bowl or over a double boiler, melt the dark chocolate and butter together. Stir until smooth and set aside to cool slightly.
Brew a strong spiced black tea (chai) using a teabag or loose leaves. Allow it to steep for 5 minutes, then strain and measure 60 milliliters.
In a mixing bowl, beat the sugar and eggs together using a whisk until the mixture becomes pale and fluffy, about 3–5 minutes.
Fold the melted chocolate mixture into the egg and sugar mixture until well combined.
Sift in the flour and add the pinch of sea salt. Gently fold until the batter is smooth, being careful not to overmix.
Stir in the brewed tea and caramel sauce, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 20–25 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to maintain the dessert's fudgy texture.
Remove the Chocteer from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Dust the top with cocoa powder before serving. Slice and enjoy warm or at room temperature. Optionally, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.3 g | 245% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 793 mg | 264% | |
| Sodium | 583 mg | 25% | |
| Total Carbohydrate | 255.1 g | 93% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 168.2 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 286 mg | 22% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 1872 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
