Chocolate Truffle Cake with Cardamom and Espresso
"Adapted from Ottolenghi, The Cookbook by Sami Tamimi and Yotam Ottolenghi. Resist the urge to skimp on chocolate with this cake; use the best you can find. If you’re feeling particularly naughty, serve this up with a scoop of vanilla ice cream or a generous dollop of whipped cream...."
INGREDIENTS
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1 cup Unsalted Butter, Cut Into 1/2-inch Cubes
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13 ounces, weight Dark Chocolate, Chopped Into Small Pieces (I Use Ghiradelli 60% Cacao Bittersweet Chips.)
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1-½ cup Light Brown Sugar
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¼ cups Water
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5 whole Large Eggs, Separated
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1 teaspoon Ground Cardamom
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2 Tablespoons Instant Espresso Powder
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½ teaspoons Salt
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2 Tablespoons Cocoa Powder, For Finishing
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