- STEP 1
Heat Cream in a small saucepan until just starting to bubble, then remove from heat. Add the crushed Cardamom seeds and allow to cool for 20mins.
- STEP 2
Preheat oven to 170C fan.
- STEP 3
Return the cream to the hob and gently reheat. In the meantime add Chocolate to a mixing bowl. When just starting to simmer again, pour the Cream through a sieve and into the mixing bowl, then stir until all of the Chocolate has melted. Allow to cool a little.
- STEP 4
Whisk Egg Whites to medium peaks and then gradually incorporate into the smooth Chocolate mix by folding-in gently. Make sure there are no patches of Egg White left in the mix.
- STEP 5
Portion into ramekins and bake for 15mins. The top should crack and feel slightly hard to touch, with a soft inner. Serve with good quality Vanilla Ice Cream.