Chocolate and pomegranate torte recipe

Calories
544

Fat
40g

Saturates
22g

Protein
7g

Carbs
35g

Sugars
28g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

Chocolate and pomegranate torte

About

A rich dark chocolate sponge with a fruity kick

Ingredients

Method

Generously grease a 23cm springform tin, then line the base with parchment paper.Preheat the oven to 180°C.
Put the butter and 250g of the chocolate in a medium bowl and gently melt together inthe microwave. Stir until smooth, then set aside.
Crack the eggs into a large bowl, add the sugar, then whisk for 5-8 mins with an electrichand beaters until thick, mousse-like consistency forms.
Pour in the chocolate mix and fold together slowly using a large metal spoon until thebatter is evenly brown. Don’t rush or you’ll lose the bubbles of air.
Sift over the almonds, flour, and ¼ tsp salt, then fold again until even. Slowly pour thebatter into the tin.
Bake for 30-35 mins, or until the cake is risen and set on top. Cool and tip onto a rack.
For the topping, bring the cream to a boil. Put the remaining 100g of chocolate in a bowlwith the icing sugar, then tip the hot cream over it. Leave for a few mins, stir until smooth,then let it cool and thicken.
Spread the icing over the top, letting it drip down the sides. Leave to set for a fewminutes.
Scatter with the pomegranate seeds and either chill for a few hours or serve straightaway.