Flourless Chocolate Cardamom Cake

Flourless Chocolate Cardamom Cake
25 Mins
Prep time
50 Mins
Cooking time
Serves 10

What you need


  • 185g CADBURY Dark Chocolate Melts
  • 125g PHILADELPHIA Original Spreadable Cream Cheese
  • 1 cup walnuts, roasted
  • 2 tablespoons caster sugar
  • 2 tablespoons cornflour
  • 1 teaspoon cardamom
  • 4 eggs, separated
  • 2 tablespoons caster sugar, extra
  • 1 teaspoon vanilla
  • Finely grated rind of 1 orange
  • 2 tablespoons caster sugar, extra

Serving Suggestion: Baked Marsara Quinces

  • 3 quinces, peeled, cored and cut into 2cm thick wedges
  • 1 cup caster sugar
  • ¾ cup Marsala
  • ¼ cup water

How to make it

  1. COMBINE the chocolate and PHILLY in a bowl over simmering water. Stir until the chocolate has melted. Remove from heat and cool.
  2. COMBINE the walnuts, sugar, cornflour and cardamom in a food processor and process until the nuts are finely ground.
  3. WHISK together the egg yolks and extra 2 tablespoons sugar, and then stir in the chocolate mixture, nuts, vanilla and orange rind.
  4. BEAT the egg whites until soft peaks form. Gradually add the remaining extra sugar, beating well between each addition until dissolved. Stir one quarter of the whites into the chocolate mixture then gently fold through the remaining whites. Pour into a greased and base lined 24cm springform pan.
  5. BAKE in a moderate oven 180°C for 35-40 minutes or until cooked when tested. Stand for 10 minutes before turning out onto a wire rack. Cool. Slice the cake and serve with Baked Marsala Quinces.

Baked Marsara Quinces
(Prep time: 10 minutes | Cooking time 3-4 hours)

  1. COMBINE the quinces, sugar, Marsala and water in a baking dish and cover with foil.
  2. BAKE in a moderately slow oven 160°C for 2 hours, turning fruit occasionally.
  3. REMOVE foil and bake for a further 1-2 hours or until ruby coloured.
  4. COOL to room temperature or chill until required. Use as required.