I told you I was on a cardamom kick. How have I *just* discovered how brilliant this spice is!? Seriously: I want to put it in e.v.e.r.y.t.h.i.n.g.
This cake has been floating around pinterest for a while and immediately grabbed my attention. I know I love flourless chocolate tortes, and usually make them as my go-to “I need a dessert everyone will like” option. With cardamom? Awesome. I can get into this!
My favorite part, as usual, is the ganache. I can’t turn away a good ganache! This one is kicked up with cardamom (duh) and ESSENTIAL for this cake. At first I served it fresh/runny on the side, but then I ended up pouring it over the entire cake, like frosting. You could go either way — both are delicious!
- 11 ounces dark chocolate
- ⅔ cup unsalted butter
- 6 eggs, separated
- ¼ cup sugar
- 1 tsp vanilla
- ½ tsp salt
- 2 tsp ground cardamom, divided
- ½ cup heavy cream
- ½ cup semi-sweet chocolate chips
- Preheat the oven to 325 F. Line a springform pan with parchment paper and butter generously.
- In 30 second increments, melt the chocolate and butter together in the microwave. Stir until completely smooth and melted. Set aside.
- Combine the egg yolks and sugar in the bowl of a mixer, and beat on high until very pale and fluffy — about five minutes.
- Mix the vanilla, salt, and 1½ tsp ground cardamom into the melted chocolate, then fold the chocolate into the egg yolks.
- In a clean bowl, beat the egg whites on high until they hold stiff peaks. Fold carefully into the chocolate mixture.
- Pour into the prepared pan and bake for 20-25 minutes.
- When the torte has cooled, heat the heavy cream until near boiling. Add the chocolate chips and let sit for two minutes, then stir until completely smooth. Add ½ tsp ground cardamom, and either serve immediately with the cake or pour over the cake and let set one hour.
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looks lovely – what’s the diameter of the cooking tray please? thank you
Thank you! I believe mine is a 9″ diameter…
Could this be made in heart shaped pan lined with parchment? Not spring form.
Definitely! Just make sure to use enough parchment to make removing it from the pan easy. Enjoy!
Looks lovely. I am wondering how this tart would work out using flax as a substitute for eggs and a sweetener ( honey?) rather than sugar? Any advice?
Thanks, Js! Unfortunately, I don’t think the flax would be a good substitute in this recipe. So much of the texture and volume in this cake comes from the eggs being whipped and gaining some structure! The flax wouldn’t replicate that volume. Let me know what/if you do end up trying! Good luck!
Hi! How far in advance do you think I could make this? Trying to plan ahead for Christmas. 🙂
Hi Christine! I think you could make it the day before, but I wouldn’t go much further than that! Enjoy! xo
Thank you! 🙂