Chocolate and cardamom torte

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Chocolate and cardamom is very intriguing combo. But this two ingredients are just a perfect match. Cardamom has a strong, unique spicy-sweet taste, which is slightly aromatic. Cardamom is more expensive than average spices. There are three types of cardamom; green cardamom, black cardamom and Madagascar cardamom. It is best to buy cardamom still in the pods, which are removed and discarded. You can also buy cardamom seeds however; they lose much of their flavor.


300g dark chocolate (70% cocoa solids), chopped
150g unsalted butter
6 eggs , separated
40g golden caster sugar
1ΒΌ tsp ground cardamom

Chocolate sauce:

200g milk chocolate , chopped
1 tsp cardamom

Heat the oven to 180C/fan 160C/gas 4. Line a 18cm springform cake tin with greaseproof paper. Melt the dark chocolate together with the butter in a heatproof bowl over a pan of simmering water or in the microwave. Beat the egg yolks, half the sugar and the cardamom until pale, very thick and creamy. Add the melted chocolate and mix well.

Whisk the egg whites and remaining sugar until stiff. Now carefully fold the egg whites into the chocolate mixture making sure you stir it very gently. When mixed, spoon it all into the prepared tin and bake for 20-25 minutes. Set aside to cool. The finished torte should have a baked-mousse-like consistency.
For the chocolate sauce, bring 100ml water to boil add the milk chocolate and cardamom and whisk until thick and glossy. Serve with the torte.