Preheat the oven to 180°C (350°F). Melt the dark chocolate and unsalted butter together in a double boiler or microwave, mixing until smooth. Crush the black cardamom pods and add to the mixture.

Mix Ingredients

In a bowl, whisk the eggs and granulated sugar until light and fluffy. Gradually add the chocolate mixture and vanilla extract, mixing until combined.

Bake the Cake

Pour the batter into a greased cake pan and bake for 25-30 minutes until set. Let it cool before removing from the pan.

Orange Cookie

Make the Dough

In a mixing bowl, cream together the unsalted butter and powdered sugar. Add the egg, orange zest, and mix well. Gradually add the flour and baking powder until combined.

Bake the Cookies

Scoop small portions of dough onto a baking sheet lined with parchment paper. Bake at 180°C (350°F) for 10-12 minutes until lightly golden. Let cool.

Orange Blossom Gel

Prepare the Gel

In a saucepan, heat the orange juice until warm. Stir in the agar-agar powder and bring to a boil. Remove from heat and add orange blossom water. Pour into a mold and refrigerate until set.

Charred Cinnamon Ice Cream

Infuse the Cream

In a saucepan, combine heavy cream, whole milk, and cinnamon sticks. Heat until just below boiling. Let steep for 30 minutes.

Make the Custard

Whisk the egg yolks and sugar together. Slowly add the warm cream mixture to the egg yolks, whisking constantly. Return to the pot and cook until thickened. Strain and chill the mixture.

Churn the Ice Cream

Churn the chilled custard in an ice cream maker according to manufacturer's instructions. Season with sea salt to taste.