Filter
Reset
Sort ByRelevance
Nostatic
Chocolate cardamom cake
Spicy chocolate cake with cardamom, pistachio and hazelnuts.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ºC.
-
Cut the cardamom pods into the mortar. Discard the greenish scales and keep the black seeds. Grind the black seeds fine in the mortar.
-
Mix the butter with the sugar into a light-colored, airy mixture.
-
Beat the eggs in a separate bowl and add this bit by bit to the butter mixture.
-
Grind the hazelnuts finely in the food processor.
-
Sift the flour and cocoa powder over the bowl. Add the hazelnuts and mix everything carefully.
-
Stir in the milk bit by bit, along with the finely ground cardamom seeds and the chocolate pieces.
-
Grease the spring form. Put the mixture in the spring form and put the cake in the oven for about 50 minutes.
-
Take the cake out of the oven and let it cool for 15 minutes in the mold.
-
Remove the cake from the mold and let it cool for 45 minutes on a rack.
-
Let the chocolate melt with the butter for the sauce in a refractory bowl over a pan of soft boiling water.
-
Spoon the sauce over the cake when everything is melted. Chop the pistachio nuts and sprinkle over the cake.
Blogs that might be interesting
-
15 minDessertcantaloupe melon, Galia melon, watermelon,melon balls
-
10 minDessertstrawberry, oatmeal flake, hazelnut, cinnamon powder, sugar, honey, flour, butter, creme fraiche, Greek yoghurt,strawberry crumble with hazelnuts
-
210 minDessertMaria biskwie, Strawberry jelly, whipped cream, sugar, lawyer, long fingers, strong coffee, meringues, milk chocolate,ice cream cake with evi lawyer
-
30 minDessertfrozen cranberries, frozen strawberries, frozen raspberry, fine cristalsugar, tap water, cornstarch, tap water, roasted old grain granola, low-fat quark,rødgrød (cereals and red fruit) with yoghurt
Nutrition
835Calories
Sodium11% DV260mg
Fat83% DV54g
Protein24% DV12g
Carbs24% DV73g
Fiber20% DV5g
Loved it