Ingredients
- 3/4 cup (41/2 ounces) bittersweet chocolate chips
- 6 ounce unsweetened chocolate, finely chopped
- 1 cup (2 sticks) unsalted butter, diced
- 3/4 cup plus 1/3 cup sugar
- 1/8 teaspoon kosher salt
- 6 teaspoon large eggs
- 1 tablespoon ground cardamom
- 1/2 cup confectioners
Preparation
Baking Directions:
1.Preheat the oven to 325 degrees and place a rack in the middle position.
Spray an 8-inch round cake pan with nonstick cooking spray.
2.Fill a medium saucepan half full of water and place over medium heat.
In a medium heatproof bowl, combine the chocolates and butter and set aside.
3.In a small saucepan, combine the ¾ cup sugar with ½ cup water and the salt and heat over medium heat just until the sugar has dissolved and the mixture just reaches a simmer, 2 to 3 minutes.
Pour the sugar mixture over the chocolates and butter and place over the saucepan to melt the chocolate.
Stir the chocolate with a rubber spatula to melt it completely.
4.Meanwhile, in a large bowl, lightly beat the eggs.
In a small bowl, combine the 1/3 cup sugar and the cardamom.
Gradually whisk the sugar mixture into the eggs and continue whisking to combine well.
Drizzle about ½ cup of the chocolate mixture into the egg mixture, stirring, to temper.
Fold in the remaining egg mixture until homogenous.
Pour the mixture into the prepared pan, place in a larger baking dish and set on the oven rack.
Pour enough hot tap water into the larger pan to come halfway up the sides of the cake pan.
Bake until a skewer inserted in the middle comes out clean, 50 to 55 minutes.
5.Transfer the cake in the pan to a rack to cool for about 30 minutes.
Place a serving plate over the pan, invert, tap the pan a few times to loosen the cake, and unmold.
If the cake doesn’t unmold, place the pan over low heat just to warm the pan bottom, then unmold.
6.Using a fine-mesh sieve, sprinkle an even layer of the confectioners’ sugar mixture on the top of the cake and serve.
