Chocolate cardamom torte
Ingredients
- 150g dark chocolate
- 150mL Bulla Thickened Cream
- 3 eggs, separated
- 1/3 cup brown sugar
- 1 tsp vanilla extract
- 1/2 cup walnut halves, toasted and ground
- 1 tsp cardamom
- 12 figs, finely sliced
to serve
- Bulla Dollop Cream
Cooking Directions
- Preheat oven to 160°C (140°C fan-forced).
- Lightly grease and line the base of an 11 x 34cm fluted pan with removable base, or a round 24cm pan.
- Gently heat chocolate and cream together until chocolate has melted. Set aside to cool.
- Beat egg yolks, sugar and vanilla together until pale and thickened. Fold in chocolate, walnuts and cardamom. Mix until well combined.
- Beat egg whites until soft peaks form, fold into chocolate mixture. Pour into prepared pan and arrange fig slices over the top. Bake for 45-50 minutes and allow to cool before removing from pan. Serve slices with a dollop of Bulla Dollop Thick Crean.