I love Cardamom! I still remember my first introduction to this citrusy spice. I was in high school, working at a restaurant as a dishwasher. http://www.209main.com And Wave, the chef, made a Orange Spice Pound Cake with a Cardamom Crème Anglaise. I loved it so much that I asked him for the recipe.
Since then, I have used Cardamom in several different ways. So, today, I wanted to try this particular recipe that I came across on the blog: http://www.ciderandrye.com
You can find this particular recipe at: http://ciderandrye.com/blog/2014/2/12/chocolate-cardamom-cake?rq=cardamom%20chocolate
I love chocolate, and I love cardamom. Sounds like a win, win situation!
And it used wonderfully decadent 70% dark chocolate! The only thing that I changed from the original recipe (besides using Namaste's Perfect Flour Blend instead of All Purpose Flour) is I added one more egg. With the particular gluten free flour, I have found that it requires added moisture.
I rigged a double boiler out of a small pot of water and a stainless steel bowl.
I used my new mini-bundt cake pan, rather than an 8" round.
Unfortunately, I forgot to tap out some of the bubbles!
To top these little guys, I followed her suggestion for a dusting of powdered sugar and then a spiced whipped cream. Below are the ingredients that I added to the whipped cream: Cardamom, Maple Syrup & the zest of a Blood Orange.
Maple syrup to taste, when the cream was almost to the stiffness you want, then add the zest and a few pinches of cardamom.
Delicious! I garnished with a few Blood Orange sections.
Enjoy with a cup of black tea sweetened with honey and milk.
So beautiful!
And they turned out beautifully inside, too!
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