Cardamon Orange Flourless Chocolate Cake

By • January 26, 2010 • 19 Comments


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Author Notes: A recipe for an easy flourless chocolate cake which is lightly scented with orange zest and cardamon. ChezUs

Serves 8

  • 1/2 cup Good quality unsalted butter, at room temperature
  • 10 ounces Good quality bittersweet chocolate, melted and cooled
  • 1 teaspoon Ground Cardamon
  • 1 whole orange, zested
  • 4 eggs, prefer organic free range
  • 1/2 cup sugar
  1. Preheat oven to 350. Melt chocolate in a double boiler and then set aside to cool.
  2. Creme room temperature butter until light and fluffy.
  3. Add the sugar and beat until light and fluffy.
  4. Add the eggs one at a time until well blended.
  5. Mix in the chocolate, cardamon and orange zest, just until combined.
  6. Pour into a lightly buttered 8" pan, I like to use a tart pan to give it a bit of an elegant look.
  7. Bake for 25 - 30 minutes, until set, it will not giggle at all.
  8. Let cool for about 10 minutes before removing from pan.
  9. I like to serve a sliver of the cake with fresh berries and either sour cream or creme fraiche that has been sweetened with brown sugar. Serve. Eat

Tags: chocolate, Desserts, flourless, gluten-free, sweet

Comments (19) Questions (4)

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2 months ago DocdMomDeb

I love when cakes giggle!! Will be making this later today...yum!

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10 months ago za'atar

Minimal time between thinking "I want chocolate cake" and actually putting in your mouth is a huge plus in my book, and this recipe definitely delivers in that regard. Moist without being too dense, and I love the addition of cardamon. As easy as brownies and fancy enough for company.

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about 1 year ago Chelsea Robinson

This cake is amazing. I made two, one test one for dinner with family and one for a friend's birthday party. We ate the entire test one between 5 people at family dinner. We'll see how it goes at the birthday dinner tomorrow. I'm pretty sure swimmingly might be how it will go.

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about 1 year ago abbyarnold

Warning: before you make this cake, make sure you like the taste of cardamon. The cake bakes up nicely (I made it 1.5x the recipe in an 11 inch tart pan) but the cardamon did not appeal to me with the chocolate.

Stringio

over 1 year ago latte

To make this recipe dairy-free, what do you suggest to replace the butter?
Please no margarine. What kind and how much oil would do the trick? Thx.

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over 2 years ago zoomorphic

What size tart pan should I use?

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over 2 years ago ChezUs

HI - I use a 8" tart pan. Just made a change to the recipe. Hope you enjoy it!

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about 3 years ago Renee & Ari's Kitchen Conundrum

We made this about a month ago and it was delicious! We are making it again for Passover!

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almost 3 years ago ChezUs

Happy Passover. I am happy to hear that you love this recipe. I do as well. Have you played with flavors at all? Sometimes I like to mix it up by using orange, chili, lime, etc... have fun with it. Let me know how your Passover turns out!

Denise

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almost 3 years ago Renee & Ari's Kitchen Conundrum

Thank you Denise! We did not try any other flavor for this as of yet. I love the idea of adding chili to it though! We just love the orange and cardamom and how it hints at those flavors without being overpowering. It's simply divine! We are actually making it again this weekend for other guests. It's a huge hit!

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about 3 years ago Woody Wood

I added a new photo because the cake in fact isn't red in its finished form -- I'd like to add that it took me 4 failed tries to get this right as I tried to shortcut it - a mistake. If the butter is slightly too cold or you don't add the eggs one at a time they don't blend right and it doesn't work. I should also add that even a heavily buttered pan will have a hard time turning the cake out - once I floured the pan it came out fine.

I also tried it minus the orange zest and it was equally good, though less original.

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about 3 years ago ChezUs

Hi Woody (Wood or Woodward); if it is Woodward, that is the same as my last name. I am sorry to hear that you have some many failed attempts on this recipe. It is a stand-by, that I have made more times then my hips would like to remember. There are a few factors that could have failed the recipe for you; oven temps not being even (I keep 4 gauges in 4 corners of our oven to monitor), weather (humid, rainy, too cold) or even ingredients will cause a recipe not to work. Do keep in mind if you flour the pan, it is no longer gluten free, unless you use GF flours. Don't give up; try it again.

Thanks for the photo, much nicer then the one I took. I need to remake this cake just to take the photo over. ;)

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about 4 years ago nymangosteen

This is an amazing recipe -- we LOVED the results. One question - why is the cake in the photo red-ish? Ours didn't look anything like the photo...

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about 4 years ago TheWimpyVegetarian

I love cardamom and have been looking for a great chocolate cake/torte with it. I recently put together a chocolate tasting and taught a chocolate class and have literally 4 very large containers full of chocolate to be experimented with! Such a problem. I look forward to trying this one with some of my stash.Thanks for posting!

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about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

As my wise mother would say, "The rest of the world should have your problems, dear!!" ;o)

Gaby_by_sarah

about 4 years ago gabrielaskitchen

cardomom + orange = delight! Maybe pair this with my sangria de noche buena (also flavored with cardemom and orange)...or would that be overload?

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about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

That sounds heavenly!

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about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Orange and cardamom are such a lovely combination together. I bet this is heavenly! Love the photo, too. I'd have no problem whatsoever with Step 9 (Serve. Eat.) ;o)

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about 4 years ago ChezUs

This is a very elegant but easy dessert. I bring it to all of the dinner parties we get invited too - bit hit!