Chocolate Cardamom Cake
recipe
Chocolate Cardamom Cake
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Cardamom, a member of the ginger family mostly used to flavour pilafs, stews and curries, is equally at home in sweet dishes
Ingredients
- 300g good quality chocolate
- 10 cardamom pods
- 6 eggs, separated
- 100g ground almonds
- 175g unsalted butter, softened
- 175g sugar
- ½ tsp chilli powder
- 25g cocoa powder
- 25g flour
- 200ml double cream to serve
You will also need a 23cm springform cake tin and baking paper
Serves:
6
Preparation:
90
Total Time:
90min
Directions
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- Preheat oven to //gas mark Butter a cm springform cake tin and line the bottom with baking paper.
- Break the chocolate into small chunks and melt gently in a bain marie (or bowl over hot water) or in the microwave.
- Crush the cardamom pods in a pestle and mortar and discard the husks. Add the crushed seeds to the melted chocolate.
- Whisk the egg yolks (reserve the whites for later) in a small bowl and set aside.
- In another, larger bowl, combine the ground almonds, softened butter, sugar and chilli powder. Sift in the cocoa powder and flour and whisk until well combined. Then whisk in the egg yolks.
- Whisk the egg whites until stiff and fold gently into the chocolate mixture. Pour in the melted cardamom chocolate and combine well.
- Spoon into the tin and bake for about &# minutes. Leave to cool before removing from the tin. Serve with lightly whisked double cream.
Source: Terry Farris
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