Hot chocolate cardomom scented sauce, oozing from light airy chocolate sponge THAT WORKS! Does that grab you? No guess work, prepare ahead and an evening of Oohs, Aahs & WOWs is yours! It was first published in November 2003 Bon Appetit and by the time they came to the January 2004 edition of the magazine where they do a “Best of the Year” special, produced from their most requested and commented on recipes from the previous year, this was the hands down winner. In fact it appeared on the cover of the magazine for January. They add coriander, cinnamon, cloves and white pepper (yes – white pepper) and call in “Winter Spiced Molten Chocolate cake” – I like it with just the cardamom, which then gets a chance to come through the chocolate rather than have to fight all the other flavours too. The original also had 12 eggs and made 8 chocolate pots – I used 5 (3 whole eggs and 2 egg yolks as I had run out) and by accident found the perfect recipe for 4 ramekins cooked to perfection in 18 minutes. They also suggest serving it with Rum-Ginger ice cream – by simply adding 2 tablespoons of chopped crystallized ginger and 1 tablespoon of dark run to good quality bought vanilla ice cream, stirring in and re-freezing – this really turns it into a show stopper. But freshly whipped cream works really well too. I have nothing else to add. Other than how to bake this perfect dessert.
7 oz bittersweet chocolate chopped
1 teaspoon ground cardamom
3 large eggs 2 egg yolks
1 teaspoon vanilla extract
1 1/12 cups icing sugar (6 1/2 oz)
1 cup plain flour (4 1/2 oz) (I use my American Cup measurements for this recipe – they work!)
- Generously butter 4 ramekin dishes.
- Stir the chocolate, butter and cardamom in a heavy bottomed saucepan over a very low heat until melted and smooth.
- Cool slightly.
- Meanwhile, whisk the eggs and sugar until blended (they don’t actually need to be whisked very much).
- Add the flour & mix in.
- Add the slightly cooled chocolate mixture and whisk together. Again, it doesn’t need much whisking.
- Divide between the four ramekin dishes. Leave in the fridge until 20 minutes before you want to eat them. (These cooking times are for fridge cold batter. It can actually be prepared up to a day ahead.)
- Make sure the oven is heated to 220C. Bake for 18 minutes. No more, no less.
- Run a knife around the edge of the cake and turn onto a plate. Serve with either the ice cream or freshly whipped cream.