Chocolate Truffle Cake With Cardamom And Espresso

1. 1

   Preheat the oven to 325u00b0F.

2. 2

   Put the butter and chocolate in a large heatproof bowl. Stir the brown sugar and water together in a small saucepan. Bring to a boil over moderate heat. Immediately pour the boiling syrup over the chocolate and butter and stir until they're completely melted. Mix in the egg yolks one at a time. Add the cardamom and espresso powder.

3. 3

   Butter the bottom and sides of the springform pan and line the bottom with parchment paper.

4. 4

   Whisk the egg whites with the salt until soft peaks form. Gently fold about a third of the beaten egg whites into the melted chocolate. Fold in the remaining whites.

5. 5

   Pour 2/3 of the batter into the prepared cake pan and smooth the top with a spatula. Bake for 40-45 minutes until a toothpick inserted into the center comes out almost clean. Allow cake to cool completely.

6. 6

   Flatten the top of the cake with the back of a spoon. (It's okay for the crusty bits to break.) Pour the remaining batter on top and smooth the surface again. Bake for 20-25 minutes, until a few moist crumbs remain on the toothpick.

7. 7

   Remove the cake from the pan when it's completely cool and dust with cocoa powder.

* Per serving · 4 servings · Values may vary.

No additional tips available.