Melt the chocolate and butter together in a heatproof bowl over a small saucepan of gently simmering water, stirring occasionally. Remove from the heat when the chocolate has melted and is smooth and shiny.

Crush the cardamom pods to extract the seeds – discard the husks, and grind the seeds to a powder. Mix with the coffee, cinnamon and 50ml boiling water, and stir until the coffee granules dissolve, then leave to cool.

Whisk the yolks with half the sugar until pale and creamy, then incorporate the melted chocolate and cooled coffee, and mix until smooth.

In another bowl, beat together the cream and remaining sugar until you get fairly firm peaks – don’t overbeat or it will become too thick. Set aside. In a separate bowl, using clean beaters, whisk the egg whites with an electric whisk until you get stiff peaks.

Gently fold a heaped spoonful of the egg whites into the chocolate mixture, then slowly add the rest, always folding rather than stirring, until it’s all incorporated. Fold in the cream until mixed in, then divide between 6 espresso cups, or small glasses, cover and chill for at least 2-3 hours before serving.

This recipe contains raw eggs.