CHOCOLATE EARL GREY TEA CAKE

Steps:

• Preheat oven 325 degrees.
• Place rack to centre.
• Grease 10 inch angel food pan.
• Place tea bags into a measuring cup and pour over 2/3 cup boiling water.
• Let steep 6 minutes.
• Remove tea bags, squeezing any liquid into the cup.
• Let cool to room temperature.
• Melt chocolate in the top of double boiler until smooth.
• Remove let cool.
• Puree marmalade in processor or through a sieve. Set aside.
• Using electric mixer beat butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each.
• Stir in the melted chocolate.
• Now stop using mixer and use the wooden spoon, for combining.
• Stir in the marmalade, walnuts, and vanilla.
• Combine the flour, baking powder in a bowl.
• Beat in the flour mixture, alternating with the cold tea into the chocolate mixture in two additions. DO NOT OVERBEAT-- Pour the batter into prepared pan.
• Bake until tester comes away clean-- about 60- 70 minutes.
• Transfer to wire rack and cool 15 minutes.
• Using a sharp knife cut around the edges to loosen then turn out.
• Cool completely.
• Bring the cream to a boil, and pour over the chopped chocolate.
• Let stand to melt.
• stirring now until smooth.
• Place cake onto plate-- Glaze the top and letting glaze drip down the sides of cake.
• Cover with a dome top.
• Store at room temperature.
• Can be made the day before serving.