Chocolate, Almond, and Cardamom Cake

This is a delicious sponge cake has a hint of cardamom which gives it a unique flavor and fragrance.  

Ingredients:
7 oz bittersweet chocolate, finely chopped
4 large eggs, separated
1 cup sugar
7 tbsp unsalted butter, very soft
1 cup firmly packed ground almonds (or 1 1/4 cup slivered almonds finely ground in a blender)
ground black seeds of 4 cardamom pods
2/3 cup all purpose flour
3/4 tsp baking powder

Method:
Preheat oven to 350°C​

1. Put the chocolate in a double broiler and leave on until melted, stirring occasionally.
2. Remove the bowl from heat, and leave until the chocolate is just warm.
3. Gently stir in the egg yolks and then the sugar.
4. Work in the butter, then the ground almonds, ground cardamom, and flour.
5. Put the egg whites into a clean dry bowl and beat until stiff.
6. Use a large metal spoon to gold the egg whites into the chocolate mixture in three batches.
7. Spoon mixture onto a prepared 9 inch spring form pan and bake at 350°C for approximately an hour or until it springs back when pressed gently.
8. Remove from oven and turn over on a wire rack and let cool.
9. Wrap in foil and leave overnight before cutting

​Dust with icing sugar and serve with whipped cream or ice cream.