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Cardamom & Rose Flourless Dark Chocolate Cake

  • Author: Vasanti
  • Yield: Makes 7" heart-shaped or 6" round cake 1x



Special Equipment


  • Start by melting the butter and chocolate in a small, heavy bottom saucepan over medium low heat, stirring frequently until blended and smooth. It will take about 4-5 minutes.
  • Take the pan off the heat, then stir in the salt, ground cardamom and rose water. Set aside to cool until ready to use.
  • Preheat the oven to 350 °F (175 °C) and make sure to adjust the baking rack in the middle slot.
  • Using your hand mixer or stand mixer fitted with the whisk attachment, whisk the eggs and sugar together on medium-high speed, for about 5 minutes, until the mixture is frothy, pale yellow in color and almost doubled in volume.
  • Slowly pour in half of the cooled chocolate mixture and using a spatula, gently fold in till the chocolate is almost incorporated into the egg mixture.
  • Add in the cocoa powder and pour in the remaining chocolate mixture and continue to fold it gently until everything is well mixed.
  • Spray or brush oil inside the cake pan. Pour the batter into the prepared cake pan and bake in the oven for 30-35 minutes until a toothpick when inserted in the middle of the cake, comes out clean.
  • Let the cake cool in the cake pan for about 10 minutes and then carefully invert it onto a wire cooling rack. Let it cool completely before transferring onto a serving platter.
  • Dust it with cocoa powder and sprinkle some rose petals on top.
  • Serve at room temperature.
  • The cake can be stored at room temperature in an airtight container for up to 5 days. (see Notes)

Keywords: Baking Recipes, Chocolate Desserts, Valentines Recipe