Preheat oven to 180°C and grease a 20cm by 25cm cake tin
Whisk cream to soft peak and add the liquid tea, set aside
Melt chocolate in microwave on 50% power or over a double boiler, set aside
In a large bowl add eggs and sugar and whisk over a double boiler until really thick. This will take about 10 - 15 minutes. Remove from the heat and add melted chocolate, cool slightly and add almond meal, ground tea and cream mixture, mix well. Pour into tray and bake for about 30 minutes until the top is slightly firm to the touch. Let it cool completely in the cake tin before turning out
Cut into 3cm squares and dust with cocoa powder and serve with a quenelle of creme fraiche infused with vanilla bean
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