flourless chocolate and cardamom cake …

This month’s ‘delicious‘ magazine has a section about ‘creative gluten-free baking ideas from the best wholefood bloggers’. One recipe I wanted to try was the flourless chocolate and cardamom cake from the ‘my darling lemon thyme‘ blog.

This recipe is amazing!

Ingredients
250g dark chocolate, roughly chopped
125g unsalted butter, chopped
1/4 cup (60ml) espresso, cooled, or orange juice
4 large eggs, separated
1/2 cup (110g) caster sugar
2 tablespoons cocoa powder, sifted
1/2 teaspoon ground cardamom
whipped cream, halved strawberries and icing sugar, to serve

Method
1) Preheat the oven to 180C. Grease and line the base and side of a 21cm springform cake pan.
2) Place the chocolate, butter and coffee (I used orange juice) in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water), stirring, until smooth. Set aside to cool.

3) Beat yolks and 1/4 cup (55g) caster sugar with electric beaters for 4 minutes or until thick and pale.

4) Fold in cocoa, cardamom and chocolate mixture.

5) In a clean bowl, beat egg whites with electric beaters until stiff peaks form. Gradually beat in remaining 1/4 cup (55g) caster sugar until thick and glossy.

6) Fold one-third of the egg white mixture into the chocolate mixture to loosen, then fold through remaining egg white until just combined.

7) Transfer batter to the cake pan and bake for 35 minutes or until puffed with a slight wobble in the centre. Remove from oven and set aside for 10 minutes, allowing the cake to deflate slightly as it cools. Release the side of the pan and set aside to cool completely.


8) Serve at room temperature or chill for 2 hours for a fudge-like consistency. Serve topped with cream, strawberries and dusted with icing sugar.

I neglected to take a photo of the cake once it was out of the oven because, as soon as I placed it on the cooling rack, I was literally out the door to visit my niece Isabella Mia who was born hours earlier. She is absolutely gorgeous.

Anyways back to the cake. Once I came home, and saw that it had deflated considerably, I stored the cake in the fridge. The family had it the next night with just a drizzle of thickened cream.

OMG! This cake was divine. The top was nice and crunchy. The inside was dense and fudge-like. My mum described it as ‘heaven’. She couldn’t get enough of it.  My brother said it was ‘gorgeous’ – he was mocking one of the judges on My Kitchen Rules but I know he loved it.

Easily one of the best flourless cakes that I have made and eaten.  Imagine if it was served warm. Or it I had used espresso instead of orange juice.

“The 12-step chocolate program: Never be more than 12 steps away from chocolate!” ~ Terry Moore

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