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½ cup plus 3 tablespoons ultra-high pasteurized cream
1 tablespoon earl grey tea
4½ ounces fine-quality bittersweet chocolate (preferably Venezuelan) 70 to 75% cacao, finely chopped
3½ tablespoons unsalted butter, at room temperature
¼ cup plus 1½ teaspoons Dutch processed cocoa powder, plus more for serving
5 large eggs, separated
2 tablespoons plus 2 teaspoons confectioners' sugar
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