Coffee, Cardamom & Pistachio Brownie Cake

This cake was inspired by a bar of pistachio chocolate and some Turkish cardamom coffee I’ve had in the cupboard. The pistachio chocolate was a new brand I hadn’t seen before that I thought I would try but despite loving pistachios, the chocolate itself was substandard unfortunately. You know how the saying goes, when life gives you substandard chocolate, make a brownie cake. To me, pistachios scream “pair me with cardamom” which lead me onto the cardamom coffee in my cupboard.

Coffee, Cardamom & Pistachio Brownie Cake

It was a distinctly flavoured cake, delicious if you like the flavours, not delicious if you dislike cardamom, of course. I based the recipe on this one.

Ingredients:

  • 175 g of butter
  • 225 g of dark chocolate (I used 100 g of pistachio chocolate and the rest plain but this is not essential)
  • 200 g of caster sugar
  • 1-2 tbsp of Turkish/Lebanese style cardamom coffee, depending how strong you want it to be, I used 2 tbsp.
  • 3 medium eggs, separated
  • 65 g of plain flour
  • 40 g of chopped pistachios

Method:

  1. Preheat the oven to 160°C fan or 180°C.
  2. Line the bottom and grease the sides of an 8 inch round tin. A loose bottomed tin would be ideal.
  3. Add the butter, sugar and 175 g of the chocolate to a medium-large saucepan and place over a medium heat, stir until melted. Set aside to cool slightly.
  4. Whisk the egg whites in a large mixing bowl until soft peaks form.
  5. Whisk the egg yolks into the melted chocolate mixture, followed by the rest of the chocolate (in chunks), flour and pistachios.
  6. Fold the chocolate mixture into the whisked egg whites until well combined.
  7. Pour the mixture into the prepared tin and bake for 35-40 minutes, until the top begins to crack but it still has a little wobble.
  8. Leave to cool in the tin and then use a knife to loosen the sides before removing from the tin.
  9. Slice and enjoy, preferably warm with vanilla ice cream.
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