CHOCOLATE CARDAMOM CAKE
Everyone associates Turkish delight with Eastern eating! This cake is a fun sticky and fudgy chocolate treat that will keep well.
Ingredients
180g dark chocolate, chopped
3 Tbsp freshly made strong espresso coffee
140g butter diced
5 free-range eggs, separated
200g Caster Sugar
1 tsp baking powder
2 Tbsp cocoa powder
2 tsp ground cardamom powder
90g Plain Flour
To serve:
50g shelled pistachios, toasted
150g creme fraiche
100g turkish delight
Method
Preheat oven to 180C
Grease a 21-23cm shallow spring form cake tin and line with baking paper
Melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. As soon as it starts to soften, add the espresso. Stir very gently, and when the chocolate has melted, add the butter. Stir until melted and combined
Meanwhile, beat the egg whites until they form stiff peaks. Fold in the sugar gently and set aside. Mix the baking powder with the cocoa powder, cardamom and flour and also set aside. Remove the chocolate from the heat, quickly stir in the yolks, then slowly and gently fold the melted chocolate mix into the whites. Lastly sift in the flour-cocoa mixture. Stir the mixture gently with a large spoon, trying not to knock out too much air
Pour into the lined cake tin and bake in the middle of oven for 35 minutes or until cooked
Leave to cool in tin completely before turning out. Chop or roughly pull the Turkish delight apart and place over the cake and top with crème fraiche and sprinkle with pistachios