Chocolate cake with cardamom
10 servings
50 minutes
Chocolate cake with cardamom is an exquisite dessert with hints of Eastern spice. Cardamom, known since ancient times as the royal spice, gives chocolate a refined aroma and a subtle spiciness. The dense, rich texture of the cake resembles traditional European desserts, while its velvety taste is complemented by a delicate chocolate sauce. This cake is perfect for festive gatherings and cozy evenings. Cardamom not only deepens the flavor but also aids digestion, making this dessert not just delicious but also beneficial. It is best served warm so that the melted chocolate sauce beautifully drips down the sides, creating a unique harmony of flavors. In every bite lies sensuality and sophistication that transforms an ordinary tea time into a true ritual of enjoyment.
1
Preheat the oven to 180 degrees. Line a springform pan with parchment paper.
2
Melt chocolate with butter in a water bath.
- Dark chocolate: 300 g
- Butter: 150 g
3
Whisk the yolks, half of the sugar, and half of the cardamom until pale, thick, and creamy. Add the melted chocolate and mix.
- Chicken egg: 6 pieces
- Sugar: 40 g
- Cardamom: 2 teaspoons
4
Whip the egg whites with the remaining sugar until stiff peaks form. Then gently fold the egg whites into the chocolate mixture. Transfer to a mold and bake for 20-25 minutes.
- Chicken egg: 6 pieces
- Sugar: 40 g
5
To prepare chocolate sauce, bring 100 ml of water to a boil, add milk chocolate and cardamom, and stir until the sauce is shiny and thick. Serve with cake.
- Milk chocolate: 200 g
- Cardamom: 2 teaspoons
