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8 55mins

Chocolate cardamom torte

Ingredients

  • 150g dark chocolate
  • 150mL Bulla Thickened Cream
  • 3 eggs, separated
  • 1/3 cup brown sugar
  • 1 tsp vanilla extract
  • 1/2 cup walnut halves, toasted and ground
  • 1 tsp cardamom
  • 12 figs, finely sliced
to serve
  • Bulla Dollop Cream

Cooking Directions

  • Preheat oven to 160°C (140°C fan-forced).
  • Lightly grease and line the base of an 11 x 34cm fluted pan with removable base, or a round 24cm pan.
  • Gently heat chocolate and cream together until chocolate has melted. Set aside to cool.
  • Beat egg yolks, sugar and vanilla together until pale and thickened. Fold in chocolate, walnuts and cardamom. Mix until well combined.
  • Beat egg whites until soft peaks form, fold into chocolate mixture. Pour into prepared pan and arrange fig slices over the top. Bake for 45-50 minutes and allow to cool before removing from pan. Serve slices with a dollop of Bulla Dollop Thick Crean.

Ingredients

  • 150g dark chocolate
  • 150mL Bulla Thickened Cream
  • 3 eggs, separated
  • 1/3 cup brown sugar
  • 1 tsp vanilla extract
  • 1/2 cup walnut halves, toasted and ground
  • 1 tsp cardamom
  • 12 figs, finely sliced
to serve
  • Bulla Dollop Cream