- 300 g dark chocolate
- 115 g butter
- 150 g sugar
- 6 cardamom pods, seeds removed and crushed
- 3 free-range eggs
- 1 t vanilla extract
- Cocoa, for dusting
Preheat the oven to 150°C. Melt the chocolate and butter in a double-boiler until completely melted and smooth.
Beat the sugar, cardamom, eggs and vanilla into the mixture.
Grease a 20 cm springform tin and dust with cocoa. Pour in the batter and bake for 30 minutes, or until a skewer comes out with large crumbs attached to it when inserted.