12 oz of quality semi-sweet bakers chocolate, chopped
10 T of cannabis butter (preferably unsalted)
¼ c of Grand Marnier
2 T (finely minced) orange zest
½ t of cardamom
1c of sugar
Preheat oven to 300 degrees F.
Now would be an ideal time to butter the bottom and the sides of a 9 inch springform pan (the same type used for cheesecake). Store pan in refrigerator till ready to use, so the butter doesn’t melt. Take it out a couple minutes before you are ready to fill it with the cake batter.
In a microwave safe bowl, place your chocolate, green butter and cardamom in at 15 to 30 second intervals until chocolate is fully melted. While the chocolate is melting, separate your eggs: place whites into a large mixing bowl to be whipped, and yolks into a smaller bowl awaiting chocolate.
Give chocolate approximately 2 to 4 mins to cool and add egg yolks one at a time. Add Grand Marnier and orange zest. In a large mixing bowl, whisk egg whites till they start to form little mountain peaks when you lift out the whisk, then slowly add sugar.
Whisk ⅓ of the egg white mixture into the chocolate mixture. Once combined, gently fold the rest of the egg white mixture into the chocolate. After mixture is completely combined, put your batter into your pan you already buttered and set aside. Bake your cake for about an hour, your cake will still be wet but should be formed. Please allow cake to cool, set and enjoy!