Espresso Cardamom Flourless Chocolate Cake

Ingredients

Ingredients

• 250 g bittersweet chocolate
• 1 stick unsalted butter
• 6 eggs, separated
• 3/4 cups granulated sugar
• 1/4 cups dark brown sugar, packed
• 1/4 cups cocoa powder, plus more for finishing
• 1 1/2 tbsp ground espresso, optional
• 1/2 tsp ground cardamom
• 1/2 tsp kosher salt
• 2 cups heavy whipping cream, for whipped cream
• 1 tsp vanilla extract, for whipped cream
• 2 tbsp maple syrup (for whipped cream)
• 1 Tsp vanilla extract (for cake)

Instructions

1. Preheat the oven to 350 degrees F.
2. Butter and line a 9-inch springform cake pan.
3. Place the bittersweet chocolate and the butter in a bowl and melt together in the microwave. Mix and keep to the side to cool.
4. Separate the eggs and place the egg whites in a stand mixer with the granulated sugar and the brown sugar, whisk until soft peaks.
5. Place the egg yolks into the melted chocolate mixture with the espresso, cocoa powder, cardamom, vanilla, and the kosher salt. Whisk together.
6. Take the whipped egg whites and add in two stages using a spatula to fold it in.
7. Pour into the lined cake pan and place in the oven for 40-45 minutes until the top has cracked.
8. Remove from the oven and let cool. It will deflate a bit.
9. Sprinkle over the cocoa powder and serve with whipped cream.