Grain Free Dark Chocolate Cardamom Cake w Sticky Espresso Date Syrup

Grain Free Dark Chocolate Cardamom Cake w Sticky Espresso Date Syrup.jpg
  • Prep time:20 minutes
  • Cooking time:25-30 minutes
  • Recipe serves:12

Grain Free Dark Chocolate Cardamom Cake w Sticky Espresso Date Syrup...UMM does it get any more decadent and exotic than that? A true  F.L.A.V.O.U.R - G.A.S.M !!  This cake will take you on a journey and excite your senses where you will be transported to the tiled streets of Morocco, which are lively, rich with culture and heavenly scents of freshly-ground spices, enchanting ingredients and lip-smacking delicacies.  Serve with a dollop of unsweetened yoghurt and share among great friends in a warm sunny spot. Pucker-up friends, this is pure pleasure xoxo 

Ingredients

  • 300g 80% or higher dark chocolate (fair trade and organic if possible)
  • ⅔ cup unsalted grass fed butter (or coconut oil)
  • 6 organic eggs, separated
  • ¼ cup  coconut sugar
  • 1 tsp pure vanilla extract
  • ½ tsp Himalayan pink salt
  • 10 green cardamom pods, bashed (husks removed) then ground to a fine powder
  • 4 smoky black cardamom pods, same method as above - to a fine powder 
  • Sticky espresso date syrup
  • 1 cup of freshly brewed espresso or you could use 3 teaspoons of instant coffee powder 
  • 1/2 cup of water
  • 1/2 cup of coconut sugar
  • 1 & 1/2 cups of dried dates

Method

  1. Preheat the oven to 170 C. Line a spring form cake tin with baking paper and grease generously.
  2. Melt the chocolate and butter together over simmering water. Stir until completely smooth and melted. Set aside.
  3. Combine the egg yolks and coconut sugar in the bowl of a mixer, and beat on high until very pale and fluffy — about five minutes.
  4. Mix the vanilla, salt, and freshly ground cardamom into the melted chocolate, then fold the chocolate into the egg yolks.
  5. In a clean bowl, beat the egg whites on high until they hold stiff peaks. Fold carefully into the chocolate mixture.
  6. Pour into the prepared tin and bake for 25 - 30 minutes.
  7. To make the syrup....bring espresso, coconut sugar and water to a boil in a saucepan, stirring to dissolve sugar (taste to adjust sweetness to your liking). Place in the dates and stir to combine.
  8. Pour the espresso date syrup over the cake to soak in (you could leave this overnight) or remove from the spring form and serve immediately with some natural yoghurt :)