List of Ingredients
- heavy cream
- 2 C. of sugar
- 7 OZ. of dark chocolate
- flour, plus extra
- baking powder
- 2 TSP. of butter
- 2 of eggs
- Ground cinnamon
- Ground cardamom
- Ground cloves
- Edible gold powder
Method
Thoroughly butter and flour a star-shaped baking pan (10-inch diameter, 2 inches deep).
Using an electric hand mixer, beat the eggs with the sugar for at least 15-20 minutes to until soft and foamy.
Mix 3 teaspoons of cinnamon, 1 teaspoon of cardamom, and 1 teaspoon of cloves with the flour and baking powder. Sift everything into the egg mixture and gently fold with a spatula from the bottom towards the top so it stays fluffy.
Add in 1/2 cup of heavy cream, and finally the melted butter. Once the batter is even, pour it into the mold and bake at 350°F for 40-50 minutes. Stick a toothpick into the cake to make sure it has baked through: if it is clean and dry, that means it’s ready.
Remove from the oven, turn out of the pan, and let cool on a grate. Break up the chocolate in a bowl. Bring 3/4 cup of cream to a boil and pour it over the chocolate; stir until it has completely melted and the ganache is smooth and shiny.
Pour the ganache over the cake immediately, covering it unevenly or however you like. Let it cool and set for a bit, then garnish with gold powder.