Flourless Chocolate and Cardamom cake. GF

This is all my weaknesses in a torte....Chocolate, cardamom, crunchy shell and a rich soft velvety  centre....I like to call it a chocolate crack cake cause well it's cracked appearance and it's as addictive as.... you get it....

Anyway, here's the recipe

  • 345 grams of dark chocolate (70%)
  • 170 grams of unsalted butter
  • 6 organic eggs at room temperature
  • 300 grams of raw sugar (billingtons is best as it retains molasses)
  • 1 gram (1 tsp) ground cardamom
  • .75 grams (1/4 tsp) salt
  • Cocoa powder to garnish
  1. Preheat oven to 180C, line a 20cm springform pam with baking paper.
  2. Place the chocolate and butter in a bowl, place the bowl over a simmering pot of water, stir gently until melted.
  3. Set the chocolate butter mixture aside for five minutes to cool.
  4. While you're waiting for the chocolate to cool, place the sugar in your food processor, pulse until the sugar is the texture of caster sugar.
  5. Place the eggs, sugar and cardamom in the bowl of your stand mixer and beat at medium speed with the paddle attachment for 6-8 minutes or until thickened.
  6. Fold in the chocolate until combined. Pour batter into prepared tin and bake for 1hr and 10 minutes..
  7. Let the cake cool completly on a wire rack before removing from the tin, dust with cacoa powder before serving.