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Chocolate cardamom cake
Spicy chocolate cake with cardamom, pistachio and hazelnuts.
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Ingredients
Directions
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Preheat the oven to 180 ºC.
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Cut the cardamom pods into the mortar. Discard the greenish scales and keep the black seeds. Grind the black seeds fine in the mortar.
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Mix the butter with the sugar into a light-colored, airy mixture.
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Beat the eggs in a separate bowl and add this bit by bit to the butter mixture.
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Grind the hazelnuts finely in the food processor.
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Sift the flour and cocoa powder over the bowl. Add the hazelnuts and mix everything carefully.
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Stir in the milk bit by bit, along with the finely ground cardamom seeds and the chocolate pieces.
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Grease the spring form. Put the mixture in the spring form and put the cake in the oven for about 50 minutes.
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Take the cake out of the oven and let it cool for 15 minutes in the mold.
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Remove the cake from the mold and let it cool for 45 minutes on a rack.
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Let the chocolate melt with the butter for the sauce in a refractory bowl over a pan of soft boiling water.
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Spoon the sauce over the cake when everything is melted. Chop the pistachio nuts and sprinkle over the cake.
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Nutrition
835Calories
Sodium11% DV260mg
Fat83% DV54g
Protein24% DV12g
Carbs24% DV73g
Fiber20% DV5g
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