Cardamom is an intriguing spice, relative to ginger and distantly also the banana, it is popular in a variety of cuisines. It has delicate flavours of citrus and smoke with sweet notes of eucalyptus in there as well. The Scandis love it in baking, indeed I was surprised to find it is the mystery delight in the fikka cinnamon buns, the Dutch add it generously to spekulaas biscuits and it adds richness to Turkish coffee. It's a key ingredient in Indian cooking, used in everything from curries to sweetmeats and chai.
|Split green cardamom pod|
It has a long history too as an aid to erotica. Mentioned in Tales of Arabian Nights as a popular ingredient of love potions, allegedly boosting sexual desire in both men and women, inducing a good mood all round. Enticing Herbs and Seductive Spices suggests Arabs add cardamom to beverages and drink the mixture as an aphrodisiac, They also sprinkle powdered cardamom, ginger and cinnamon over boiled onions and green peas to promote erotic vigour. In India, powdered cardamom boiled with milk is consumed with honey at night to prevent impotence and premature ejaculation. Also known as a cure for bad breath, kissing too is made more pleasurable...
So use it with abandon to spice this luscious pie and serve with a generous dollop of creme fraiche to the one(s) you love. You need to make this a few hours ahead as it needs time to set - something I see as a definite positive as there's no last minute panic. A couple of lessons learned I should share - when you've poured the chocolate into the cooked pie case put it into the fridge without covering it. I decided to cover it with cling film which promptly dropped into the dark liquid and messed the perfectly smooth finish. Also use a fine mesh strainer for the cocoa but get the lumps out before you hold it over the pie if you want a reasonable approximation of a light and even dusting.
Chocolate Cardamom Pie
25cm sweet pastry tart case, cooked - I used Paul Hollywood's recipe, highly recommend
10 green cardamom pods or 1 teaspoon ground cardamom
350ml double cream
200g dark chocolate, 80% cocoa solids or thereabouts, broken into smallish chunks
30g unsalted butter
Cocoa powder for dusting the finished tart
If using whole cardamom pods, split them open and drop the little black seeds into a pestle and mortar. Grind them to a fine powder.
Pour the cream into a heavy based pan, add the ground cardamom and bring to just below boiling point over a gentle heat. Take the cream off the heat and add the broken chocolate and the butter. Stir until everything is melted together and leave it to cool for about five minutes. Pour the chocolate cream into the pie case, put into the fridge and leave to set for a couple of hours.
Before serving lightly dust the top with some cocoa powder then serve with creme fraiche and perhaps a strong coffee.
This recipe is an adaptation of one from The flavour Thesaurus, a book I am currently reading with great pleasure.