2 sticks (1 cup) unsalted butter, plus extra for buttering the dish
4 -large eggs, room temperature
1 3/4 cups sugar
1 tbsp of vanilla extract
A pinch of salt
A tsp of cardamom
3/4 cup Dutch processed cocoa powder
1/2 cup all-purpose flour
Directions
Preheat the oven to 325°F (160°C). Butter an 8 × 8-inch baking dish.
In a saucepan, melt butter remove from heat and leave aside to cool.
In a large bowl, using a hand mixer, beat the eggs, vanilla extract, sugar, cardamom and salt at high speed until pale and thickened.
Reduce the mixer At low speed, then gradually add sifted flour and cocoa powder until incorporated. Add melted butter and mix until fully combined.
Pour the batter in the baking pan. Place this pan on a larger baking pan with high sides. Pour hot water up to one half of the baking pan to create a water bath.
Bake at 325F for one hour. Let it cool slightly before service. Best served with vanilla ice cream
