prep: 20mins
cook: 55mins
serves: 8


  • 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
  • Bulla Dollop Cream, to serve

Chocolate cardamom torte


  1. Preheat oven to 160°C (140°C fan-forced).
  2. Lightly grease and line the base of an 11 x 34cm fluted pan with removable base, or a round 24cm pan.
  3. Gently heat chocolate and cream together until chocolate has melted. Set aside to cool.
  4. Beat egg yolks, sugar and vanilla together until pale and thickened. Fold in chocolate, walnuts and cardamom. Mix until well combined.
  5. 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.