Maria Elia's Cardomon cakes are a chocoholics dream.
Preheat the oven to 180°C, grease 6 8cm x 3cm size cake moulds and dust them with cocoa powder.
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.
Discard the husks and grind the seeds down.
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.
Whisk the eggs and sugar until pale and fluffy.
Add the cooled chocolate mixture and whisk well to incorporate.
Sift the cardamom, flour, cocoa powder and salt together.
Fold the sifted flour into the egg and chocolate mixture.
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.
Once cool and set gently turn out and serve. Serve with calvados crème fraiche
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