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Spring Sale - Save up to 40%
Spring Sale - Save up to 40%

Bittersweet Chocolate Cakes with Chocolate Sauce and Cardamom Cream

From page 65, A Table for Two

Courtesy of Ming Tsai, Blue Ginger, Wellesley, Massachusetts

These individual flourless chocolate cakes taste even better served with rich chocolate sauce and cardamom-flavored cream.

3 tablespoons water
1/4 cup plus 3/4 tablespoon sugar
1 1/2 ounces bittersweet chocolate, finely chopped
1 3/4 ounces unsweetened chocolate, finely chopped
4 1/2 tablespoons cold unsalted butter, cubed
1 extra-large egg at room temperature

Chocolate Sauce

1 1/2 ounces bittersweet chocolate, chopped
1/4 cup heavy cream

Cardamom Cream

1/2 cup heavy cream
2 tablespoons packed brown sugar
1/2 teaspoon ground cardamom

Preheat the oven to 300°F. Butter four 6-ounce ramekins.

In a small saucepan, bring the water and the 1/4 cup sugar to a boil over medium-high heat; remove from heat

In a medium bowl, combine the bittersweet chocolate, unsweetened chocolate, and butter.

Pour the sugar mixture over the chocolate mixture and stir until the chocolate and butter melt; set aside.

In a large bowl, using an electric mixer on high speed, beat the egg and the 3/4 tablespoon sugar together for 3 minutes, or until pale and thick enough so that the mixture forms a ribbon on the surface when the beater is lifted. Using a rubber spatula, fold the egg mixture into the chocolate mixture.

Place the prepared ramekins in a baking dish just large enough to hold them. Divide the batter among the ramekins and transfer the baking dish to the oven. Add hot water to come three-fourths of the way up the sides of the ramekins. Bake in the preheated oven for 30 minutes, or until a skewer inserted in the center of a cake comes out almost clean. Remove from the oven and let the cakes cool to room temperature, about 30 minutes.

While the cakes are baking, make the chocolate sauce: In a small saucepan, combine the chocolate and cream. Stir constantly over low heat until the chocolate melts. Remove from heat and let cool for at least 30 minutes.

To make the cardamom cream: In a chilled bowl, using an electric mixer on high speed, beat the cream, brown sugar, and cardamom together until stiff peaks form; refrigerate until ready to serve.

To serve, unmold the ramekins and place a cake on each plate. Spoon some cardamom cream onto the cakes, drizzle with chocolate sauce, and serve at once.

Makes 4 individual cakes

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