Fabulously easy and tasting rather special, this chocolate cake is a real winner. I was a tad worried about the cardamom, but I shouldn’t have been as it set off the chocolate and coffee perfectly. I am already looking forward to making this again, and and again…… oh thats right, I already have!
Ingredients
best-quality dark chocolate 200g
olive oil 175ml
strong espresso 3 shots
green cardamom pods seeds from 8, ground using a pestle and mortar
eggs 5, separated
caster sugar 75g
Method
Preheat the oven to 200C/gas mark 6. Line a 24cm-diameter springform cake tin with baking paper.
Melt the chocolate in a heatproof bowl set over a pan of hot water, then stir in the olive oil until the mixture is smooth and fully combined. Take the bowl off the heat and leave the mixture to cool for 15 minutes. Once cool, add the espresso and ground cardamom and stir well.
Whisk the egg yolks and sugar until the mixture is pale in colour and nice and fluffy. Stir in the cooled chocolate and oil mixture.
In a separate bowl, whisk the egg whites until they reach the stiff-peak stage. Gently fold the beaten egg whites into the chocolate mixture until evenly combined.
Pour the cake mixture into the prepared tin and bake for 15 minutes. Remove from the oven – it will be quite gooey – and allow to cool in the tin before serving. Note that the cake will collapse slightly around the edges, but this is perfectly normal.
Serve by itself or with a scoop of vanilla bean ice cream.
Original recipe Sabrina Ghayour Sirocco
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