Cardamom Chocolate Mousse Cake

• Vegetarian
• Gluten free

• Refrigerated

  • 5 Eggs

• Baking & Spices

  • 75 g Caster sugar
  • 200 g Dark chocolate, good quality
  • 1 From 8 cardamom pods, seeds

• Oils & Vinegars

  • 175 ml Olive oil

• Drinks

  • 1 shot Espresso, strong

Found on persephone-h.co.uk

Directions

• Start by lining a 24cm springform tin, and grease the sides, and preheat the oven to 200C. Melt the chocolate over a lower heat, and then gradually beat in the olive oil until you have a very smooth and glossy mixture. Let this cool for 15 minutes before stirring in the cardamom and coffee.
• While the chocolate is cooling, beat the together the egg yolks and sugar until frothy, and in another bowl, whip the egg whites until they reach stiff peaks. Then, stir the egg yolk mixture into the chocolate, before very gently folding in the egg whites. Tip this all into the baking tin, and bake for 20 minutes.
• It will still be pretty liquid when the time is up, but take out of the oven and let cool completely before unclipping the tin. The cake will have sunk back down on itself but thats what youre aiming for. Best kept in the fridge before eating!