Chocolate Truffle Cake with Cardamom and Espresso

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Ingredients (9)

  • 1 cup unsalted butter, cut into 1/2-inch cubes
  • 13 ounces dark chocolate, chopped into small pieces (I use Ghiradelli 60% Cacao Bittersweet Chips.)
  • 1 1/2 cups light brown sugar
  • 1/4 cup water
  • 5 large eggs, separated
  • 1 teaspoon ground cardamom
  • 2 tablespoons instant espresso powder
  • 1/2 teaspoon salt
  • cocoa powder for finishing

Adapted from Ottolenghi, The Cookbook by Sami Tamimi and Yotam Ottolenghi. Resist the urge to skimp on chocolate with this cake; use the best you can find. If you’re feeling particularly naughty, serve this up with a scoop of vanilla ice cream or a generous dollop of whipped cream.

Instructions

  1. 1Preheat the oven to 325°F.
  2. 2Put the butter and chocolate in a large heatproof bowl. Stir the butter and water together in a small saucepan. Bring to a boil over moderate heat. Immediately pour the boiling syrup over the chocolate and butter and stir until they’re completely melted. Mix in the egg yolks one at a time. Add the cardamom and espresso powder.
  3. 3Butter the bottom and sides of the springform pan and line the bottom with parchment paper.
  4. 4Whisk the egg whites with the salt until soft peaks form. Gently fold about a third of the beaten egg whites into the melted chocolate. Fold in the remaining whites.
  5. 5Pour two-thirds of the batter into the prepared cake pan and smooth the top with a spatula. Bake for 40-45 minutes until a toothpick inserted into the center comes out almost clean. Allow cake to cool completely.
  6. 6Flatten the top of the cake with the back of a spoon. (It’s okay for the crusty bits to break.) Pour the remaining batter on top and smooth the surface again. Bake for 20-25 minutes, until a few moist crumbs remain on the toothpick.
  7. 7Remove the cake from the pan when it’s completely cool and dust with cocoa powder.
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