Chocolate cardamom cake
Spicy chocolate cake with cardamom, pistachio and hazelnuts.
- 9 cardamom pods
- 275 g unsalted butter at room temperature
- 225 g light brown caster sugar
- 3 medium sized egg
- 125 g unroasted hazelnuts
- 300 g self raising flour
- 4 el cocoa powder
- 150 ml semi skimmed milk
- 250 g dark chocolate 70%
- 25 g unsalted pistachios
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.
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