Flourless Cardamom Chocolate Cake with Chai Ganache

Have you ever had a list of things you intended to try or do? No, I’m not talking about a bucket list. I mean reasonable and attainable tasks that don’t require exorbitant amounts of time or money. You know. That herb garden you said you wanted to grow, or trying that jam you were gifted for the holidays. Perhaps it’s a recipe that requires everything you already keep on hand anyway?

For me, it’s the famous, flourless, chocolate cake. I’ve marveled at its wonder on Pinterest and cooking shows, all while thinking, “I’ll try that one day” Well, that day has come, and it is done.  I took it up a notch by adding cardamom and a chai ganache. They give it more depth of flavor. Be warned: this cake is rich! You could go for a “weaker” chocolate (i.e. 70 %+) to achieve a more moderate chocolate flavor, but I think you can handle this just fine.

Cake

  • 8 oz. 60% cacao chocolate, roughly chopped
  • ½ c of butter
  • ¾ C. coconut sugar
  • ½ tsp cardamom
  • ¼ tsp salt
  • 3 eggs, separated
  • ½ Tbsp vanilla

Ganache

  • 8 oz semisweet chocolate
  • 4 tbsp butter
  • Black tea
  • 1 tsp Cinnamon
  • 1 tsp Cardamom
  • ¼ tsp Salt

Preheat oven to 375 Fahrenheit. Line an 8” round baking pan with parchment paper.

In a medium saucepan, combine the roughly chopped chocolate and butter. Heat on medium-low until chocolate is completely melted. Remove pan from heat then add coconut sugar, cardamom and salt to the chocolate-butter mixture. Allow mixture to cool to room temperature.

In a separate bowl, beat your egg whites until soft peaks form. Set aside.

Add egg yolks to the cooled chocolate mixture in the saucepan along with the vanilla. Fold in the egg whites and pour the mixture into prepared baking pan.

Bake for about 30 minutes or until the cake is set.

While the cake is baking, prepare the ganache. Combine the chocolate and butter in a saucepan and heat until just melted. Open a tea bag and pour the contents into chocolate mixture along with the cinnamon, cardamom, and salt. The measurements for the spices in the ganache recipe are my preference and recommendation, but feel free to adjust them to your preference.

Once cake is out of the oven, allow to sit for about 30 minutes, then pour over the ganache over.  Allow the cake and ganache to cool completely.

Slice, serve, and enjoy!

4 thoughts on “Flourless Cardamom Chocolate Cake with Chai Ganache

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