Ingredients
- 250 grams bittersweet chocolate
- 1 stick unsalted butter
- 6 eggs, separated
- 3/4 cup granulated sugar
- 1/4 cup dark brown sugar, packed
- 1/4 cup cocoa powder, plus more to finish cake with
- 1 ½ tablespoons ground espresso - optional
- 1/2 tsp ground cardamom- I crushed 6 cardamom pods and removed the shells
- 1/2 tsp kosher salt
- To serve- fresh whipped cream- cream together 2 cups of heavy whipping cream with 1 tsp vanilla extract and 2 tablespoons icing sugar
Directions
- Preheat the oven to 350 degrees F.
- Butter and line a 9'inch springform cake pan.
- Place the bittersweet chocolate and the butter in a bowl and melt together in the microwave. Mix and keep to the side to cool.
- Separate the eggs and place the egg whites in a stand mixer with the granulated sugar and the brown sugar, whisk until soft peaks.
- Place the egg yolks into the melted chocolate mixture with the espresso, cocoa powder, cardamom pods and the kosher salt. Whisk together and then take the whipped egg whites and add in two stages using a spatula to fold it in. Pour into the lined cake pan and place in the oven for 40-45 minutes until the top has cracked. Remove from the oven and let cool. It will deflate a bit. Sprinkle over the cocoa powder and serve with whipped cream.