Nerada single-origin black tea is cultivated on the Atherton Tablelands in Far North Queensland. The high-altitude, rich volcanic soils and ample rainfall provide the perfect conditions for growing this unique, aromatic and full-bodied black tea that rivals the best in the world.

Gluten-Free Flourless Chai Chocolate Cake

Recipe / Nerada

Everyone loves a piece of scrumptious chocolate cake, and this Gluten-Free Flourless Chai Chocolate Cake means no one will have to miss out on this sweet treat! With only eight ingredients, this cake will be made again and again. We recommend you enjoy it with a hot cup of Nerada tea.

Serves: 8

GF, V

2 Nerada Organics Chai Tea Bags

60mL milk

200g dark chocolate, chopped

150g butter, diced

150g caster sugar

5 eggs, separated

150g almond meal

½ tsp ground cardamom

Cocoa (optional), for dusting

Pre-heat the oven to 170˚C (150˚C fan-forced). Grease and line a 20cm springform cake tin with baking paper.

Place the chai tea bags and milk in a small saucepan. Slowly bring to the boil, then turn off the heat and allow to steep for 10 mins, then strain. Discard the tea bags.

Place the chocolate, butter and sugar in a heatproof bowl over a saucepan of simmering water. Stir through the strained chai milk until melted and smooth.

Whisk the egg yolks until pale and fluffy. Clean the beaters and then whisk the egg whites in a separate clean bowl until soft peaks form.

Fold the egg yolks into the chocolate mixture, then fold in the almond meal and cardamom until combined.

Gently fold the egg whites into the chocolate-almond mixture, then pour into prepared cake tin.

Bake for 40–50 mins. Stand for 10 mins (or more) in the tin, then remove from tin and cool completely on a wire tray.

Serve dusted with cocoa, if desired.

Cognac Surprise

This luscious concoction is pleasingly sweet and aromatic, perfect for a chilly evening.

Serves: 8

GF, VG

 

500mL freshly squeezed orange juice

Juice 2 lemons

500mL strong, brewed Nerada Black Tea

2½ cups white sugar

125mL cognac

Orange peel or slices, to decorate

 

Gently heat the orange and lemon juices (do not boil) then strain into the hot black tea.

Stir in the sugar until dissolved and add the cognac.

Pour into tall glasses and decorate with orange peel or slices.

Earl Grey Chocolate Truffles

Did you know chocolate and tea are a match made in heaven? These rich dark-chocolate truffles infused with Earl Grey Tea and sea salt make for an easy homemade gift.

Makes: 20 truffles

GF, V

 

300mL thickened cream

3 Nerada Earl Grey tea bags

1 tbsp unsalted butter

Pinch salt

250g good-quality dark chocolate, coarsely chopped

1 tsp vanilla extract

1 cup cocoa powder

Place the cream, tea bags, butter and a pinch of salt in a small saucepan and bring to a simmer over medium heat. Simmer for 5 minutes, then remove the tea bags.

Place the chocolate in a medium heatproof bowl, pour over the hot cream mixture and stir gently until smooth and combined.

Stir in the vanilla, then whisk until smooth. Transfer to a shallow container, cover and refrigerate until firm, at least 3 hours or overnight.

Line a baking sheet with baking paper. Place the cocoa powder on a plate. Roll 1 tbs of mixture into a ball and roll in the cocoa powder. Transfer the truffles to the prepared baking sheet and refrigerate until firm, at least 1 hour or overnight.

Keep in the fridge.

For more information visit neradatea.com.au