Go Back
Print Recipe
5 from 1 vote

Crackily Chocolate Cardamom Meringue Cake

Prep Time15 mins
Cook Time25 mins
Total Time35 mins


  • 1/2 cup unsalted butter plus 1 tablespoon of room temperature butter for pan
  • 6 ounces dark chocolate chips 60% cacoa
  • 3/4 cup granulated sugar plus 2 tablespoons for the egg whites
  • 1/4 teaspoon ground cardamom
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs separated


  • Preheat 375 degrees F. Lightly grease a 10-cup/9-inch springform pan with the tablespoon of butter.
  • Pour the chocolate into a medium bowl. In a small saucepan, set over medium-high heat, melt the butter until it’s very hot and melty. Immediately pour the hot melted butter over the chocolate. Let stand for a minute and then mix until smooth (if there are a few small unmelted chocolate chunks, no biggie). Mix in the 3/4 cup of sugar, cardamom, pure vanilla extract, salt and 4 large egg yolks.
  • In the bowl of a stand-up mixer (with the whisk attachment), add the egg whites. Beat until frothy, about 1 to 2 minutes. With the mixer going, pour in the 2 tablespoons of sugar and beat for an additional 2 to 3 minutes, until stiff peaks form. Add the beaten egg whites to the cake batter; gently fold them in until thoroughly incorporated.
  • Pour the cake batter into the prepared springform pan. Bake for 20 to 25 minutes, until a skewer inserted comes out mostly clean (little bits of batter are ok). Transfer to a cooling rack and allow to come to room temperature, about 1 hour. Remove the cake from the spring form pan and serve with a sprinkling of powdered sugar.


Serving: 6g