½ cup heavy cream
1 Teaspoon corn syrup
8 cardamom pods
4 oz dark chocolate
Chop the chocolate into very small pieces and place in a medium bowl.
Bring the cream and corn syrup to a simmer. Crush the cardamom pods with a mortar and pestle and add to the cream. Take off the heat, cover and let steep for about 1/2 hour.
Strain the cardamom out of the cream and reheat until just simmering. Watch it carefully--you don’t want it to boil because then it will develop a skin that you’ll just have to get rid of. When the cream is just starting to steam, pour it over the chopped chocolate and let it sit for about 3 minutes. Then stir slowly and gently, starting in the middle until thoroughly combined and then working outward in concentric circles until the mixture comes together.
Pour the glaze quickly in the center of the cake and around the edges. Let it run off. If necessary, tap the baking sheet on your work surface to encourage the glaze to run down the sides of the cake. Let the glaze firm up before serving.