Flourless Chocolate Cardamom Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • *Cake*
  • 1½ cups semi-sweet chocolate chips
  • 15oz can of chickpeas or garbanzo beans
  • 4 eggs, room temperature
  • ¾ cup sugar
  • ½ tsp baking powder
  • 1 tsp vanilla
  • 1 tsp ground cardamom
  • *Chocolate Ganache*
  • ½ cup semi-sweet chocolate chips
  • ¼ cup heavy cream
  • ¼ tsp cardamom
  • 10 medium/small strawberries
  1. Cake
  2. Pre-heat oven to 350 degrees.
  3. Melt chocolate in a double boiler.
  4. Place chickpeas in a colander and rinse thoroughly under cold water. Allow for the water to completely drain.
  5. Remove loose skins from the beans. Place in a food processor. Mix until the beans are completely mashed and have a smooth dough like constancy.
  6. Add eggs and mix for a few seconds.
  7. Add sugar, baking powder, vanilla, and cardamom. Mix for a few seconds more.
  8. Add melted chocolate and mix well so that all ingredients are well incorporated.
  9. Line the bottom of a cake pan with parchment paper. Spray the walls with canola oil.
  10. Gently pour in the batter in the pan.
  11. Bake for 40 minutes or until a tooth pick inserted inside the cake come out clean. Allow to sit in the pan for 10 minutes then carefully remove, and allow to cool on a rack to room temperature.
  12. Cut strawberries in even slices.
  13. Make chocolate ganache by warming cream in a double boiler, add chocolate and mix until completely melted. Add cardamom and mix well.
  14. Carefully spread chocolate ganache on top of the cake. Then decorate with the strawberry slices.
  15. Raspberries, blackberries, or blueberries can be used instead of sliced strawberries.
Recipe by My Persian Kitchen at http://www.mypersiankitchen.com/flourless-chocolate-cardamom-cake/