by ChezUs
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ChezUs's Notes:
1/2 cup Good quality unsalted butter, at room temperature Ask a question about this ingredient
10 ounces Good quality bittersweet chocolate, melted and cooled Ask a question about this ingredient
1 teaspoon Ground Cardamon Ask a question about this ingredient
1 whole orange, zested Ask a question about this ingredient
4 eggs, prefer organic free range Ask a question about this ingredient
Preheat oven to 350. Melt chocolate in a double boiler and then set aside to cool.
Ask a question about this stepCreme room temperature butter until light and fluffy.
Ask a question about this stepAdd the sugar and beat until light and fluffy.
Ask a question about this stepAdd the eggs one at a time until well blended.
Ask a question about this stepMix in the chocolate, cardamon and orange zest, just until combined.
Ask a question about this stepPour into a lightly buttered 8" pan, I like to use a tart pan to give it a bit of an elegant look.
Ask a question about this stepBake for 25 - 30 minutes, until set, it will not giggle at all.
Ask a question about this stepLet cool for about 10 minutes before removing from pan.
Ask a question about this stepI like to serve a sliver of the cake with fresh berries and either sour cream or creme fraiche that has been sweetened with brown sugar. Serve. Eat
Ask a question about this stepHI - I use a 8" tart pan. Just made a change to the recipe. Hope you enjoy it!
We made this about a month ago and it was delicious! We are making it again for Passover!
Happy Passover. I am happy to hear that you love this recipe. I do as well. Have you played with flavors at all? Sometimes I like to mix it up by using orange, chili, lime, etc... have fun with it. Let me know how your Passover turns out!
Denise
Thank you Denise! We did not try any other flavor for this as of yet. I love the idea of adding chili to it though! We just love the orange and cardamom and how it hints at those flavors without being overpowering. It's simply divine! We are actually making it again this weekend for other guests. It's a huge hit!
I added a new photo because the cake in fact isn't red in its finished form -- I'd like to add that it took me 4 failed tries to get this right as I tried to shortcut it - a mistake. If the butter is slightly too cold or you don't add the eggs one at a time they don't blend right and it doesn't work. I should also add that even a heavily buttered pan will have a hard time turning the cake out - once I floured the pan it came out fine.
I also tried it minus the orange zest and it was equally good, though less original.
Hi Woody (Wood or Woodward); if it is Woodward, that is the same as my last name. I am sorry to hear that you have some many failed attempts on this recipe. It is a stand-by, that I have made more times then my hips would like to remember. There are a few factors that could have failed the recipe for you; oven temps not being even (I keep 4 gauges in 4 corners of our oven to monitor), weather (humid, rainy, too cold) or even ingredients will cause a recipe not to work. Do keep in mind if you flour the pan, it is no longer gluten free, unless you use GF flours. Don't give up; try it again.
Thanks for the photo, much nicer then the one I took. I need to remake this cake just to take the photo over. ;)
This is an amazing recipe -- we LOVED the results. One question - why is the cake in the photo red-ish? Ours didn't look anything like the photo...
I love cardamom and have been looking for a great chocolate cake/torte with it. I recently put together a chocolate tasting and taught a chocolate class and have literally 4 very large containers full of chocolate to be experimented with! Such a problem. I look forward to trying this one with some of my stash.Thanks for posting!
As my wise mother would say, "The rest of the world should have your problems, dear!!" ;o)
cardomom + orange = delight! Maybe pair this with my sangria de noche buena (also flavored with cardemom and orange)...or would that be overload?
That sounds heavenly!
Orange and cardamom are such a lovely combination together. I bet this is heavenly! Love the photo, too. I'd have no problem whatsoever with Step 9 (Serve. Eat.) ;o)
This is a very elegant but easy dessert. I bring it to all of the dinner parties we get invited too - bit hit!
Selmelier works at Meadow, a shop that specializes in salt.
What size tart pan should I use?