Bitter Chocolate, Coffee and Cardamom Truffle Cake

Name: Bitter Chocolate, Coffee and Cardamom Truffle Cake
Yield: Serves 8–10
Ingredients: 800 ml double cream; 65 g roasted almonds, roughly chopped; 6 g instant coffee; 2 tablespoons caster sugar; 340 g dark chocolate (like Valrhona, 70% cocoa solids), broken up; 340 g dark chocolate (like Valrhona, 70% cocoa solids), broken up; 340 g dark chocolate (like Valrhona, 70% cocoa solids), broken up; 30 g green cardamom pods, crushed; 400 ml milk

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

The flavours of chocolate, coffee and cardamom work very well in this rich and luxurious cake. It is easy to make but one must never be tempted to over-whip the cream as it will ruin the texture.

Ingredients

340 g dark chocolate (like Valrhona, 70% cocoa solids), broken up
400 ml milk

Dessert
Gluten-free
Vegetarian
Cake

Method

Have ready a 20cm cake tin lined with clingfilm or greaseproof paper.

Place the chocolate in a bowl to melt in a bain-marie. Meanwhile, reduce the milk with the cardamom by a third until dark creamy yellow. Strain. Add the coffee to the hot milk and some sugar to balance out the bitterness. (The amount of sugar needed may vary due to the bitterness of the coffee or chocolate.) Whip the