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Banana & Cardamom Chocolate Brownie Cake
- Makes
one
20 cm cake - Difficulty
Medium
- Ready in
50 min
By Ruth Clemens
Published 2013
Chocolate is so versatile that many flavours can be paired with it, transforming the flavour of this brownie cake – blackberries, raspberries, peaches… the list goes on! Here I’ve gone with banana and cardamom; it’s always handy to have a recipe to use up the ripening bananas in the fruit bowl that everyone promised they’d eat three days ago!
Ingredients
Method
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OK but not a favourite, I only cooked it because we surplus bananas and eggs. I used 56% coco solids chocolate, I'd go a bit stronger another time. Needed a bit longer in the oven, check the centre with a skewer. I didn't think the cardamom was a great addition, if I cook it again I might consider rum as an added flavour instead of cardamom, in which case it might need bit more flour to help soak up the extra liquid.
I do find cardamom can be a bit hit-and-miss in terms of when it works and when it doesn't. For example, I love cinnamon rolls, but we have a bakery nearby that does cardamom versions which seem to me to be all wrong. But they're super popular – I guess it's some people just like it and some people don't.