Squidgy chocolate & pomegranate torte recipe | Good Food
This rich dark chocolate sponge makes a great alternative Christmas cake, or dinner party dessert
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Cooking tools:
- Springform pan
- Parchment paper
- Oven
- Mixing bowl
- Microwave
- Saucepan
- Electric hand beaters
- Metal spoon
- Sifter
- Spatula
- Cooling rack
- Kitchen scale
- Measuring spoon
- Whisk
- Plate
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
Ingredients
- 225g unsalted butter plus extra for greasing
- 250g dark chocolate (70% cocoa), broken into squares
- 5 large eggs
- 225g light muscovado sugar squished through your fingers to remove any lumps
- 85g ground almond
- 50g plain flour plus an extra 1 tbsp
- 150ml double cream
- 100g bar dark chocolate (70% cocoa), roughly chopped
- 1 tbsp icing sugar sifted
- handful pomegranate seeds
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