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1
Adjust oven rack to middle position and preheat oven to 350u00b0F. Grease a 10-inch springform pan with 1 tablespoon butter and line exterior of pan with foil. Sprinkle 1 teaspoon Maldon salt over pan bottom.
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2
Pulse the sugar with 1 tablespoon lavender and 1 teaspoon tea. Set aside.
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3
Combine boiling water with the remaining 3 tablespoons lavender and remaining 3 tablespoons tea in a liquid measuring cup; steep for 5 minutes. Strain mixture into medium heat-proof bowl, pressing on solids to release any liquid.
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4
Add chocolate and remaining 8 tablespoons butter to lavender-tea mixture and set over double-boiler (bottom of bowl should not be touching simmering water). Stir continuously until chocolate is completely melted and mixture is smooth and shiny. Remove bowl from heat and set aside.
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5
In a large bowl whisk egg yolks and 3/4 cup sugar vigorously until mixture is a thick, pale paste. Add cocoa, vanilla, and tables salt and whisk until completely incorporated.
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6
Add about 1/4 cup of warm chocolate to the egg yolk mixture and stir until completely incorporated. Whisk in remaining chocolate.
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7
In large, clean, dry bowl beat egg whites and salt with whisk attachment on medium-low speed until whites begin to froth, about 1 minute. Increase speed to medium-high and beat whites until soft peaks form, 1 to 2 minutes. Slowly add remaining 1/2 cup sugar and continue beating until stiff, glossy peaks form.
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8
Whisk about 1/3 of the meringue into the chocolate batter until completely incorporated. With a rubber spatula, fold in the remaining meringue.
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9
Scrape batter into prepared baking pan and sprinkle with remaining 1 teaspoon Maldon salt. Bake until top begins to crack and cake tester has moist crumbs attached to it when inserted, about 1 hour.
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10
Transfer cake to cooling rack. Cool in pan 10 minutes, then remove springform mold and cool completely, about 1 hour. Sift cofectioners' sugar over cooled cake, and sprinkle with lavender and Maldon salt if desired.
