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Cardamom Chocolate Cakes with Calvados Creme Fraiche and Rhubarb

Maria Elia's Cardomon cakes are a chocoholics dream.



  • 1.

    Preheat the oven to 180°C, grease 6 8cm x 3cm size cake moulds and dust them with cocoa powder.

  • 2.

    Roast the cardamom pods in a hot non-stick frying pan over high heat, keep on stirring until the pods burst open, do not let the pods catch and burn.

  • 3.

    Discard the husks and grind the seeds down.

  • 4.

    Melt the chocolate and butter in a heatproof bowl above a pan of hot water be sure the bowl doesn’t sit in the water. Set aside to cool but not set.

  • 5.

    Whisk the eggs and sugar until pale and fluffy.

  • 6.

    Add the cooled chocolate mixture and whisk well to incorporate.

  • 7.

    Sift the cardamom, flour, cocoa powder and salt together.

  • 8.

    Fold the sifted flour into the egg and chocolate mixture.

  • 9.

    Spoon the mixture into the prepared moulds and place them on a baking tray in the centre of the preheated oven for 10 - 12 minutes only, they should be a little soggy in the middle so fudge like.

  • 10.

    Once cool and set gently turn out and serve. Serve with calvados crème fraiche

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Andrew Graham

Fortified Wines, Dessert Wines and Sparkling Rose are the best wines to pair with Cardamom Chocolate Cakes with Calvados Creme Fraiche and Rhubarb.


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