Squidgy chocolate & pomegranate torte

Squidgy chocolate & pomegranate torte requires around 55 minutes from start to finish. One serving contains 507 calories, 7g of protein, and 38g of fat. This recipe serves 12. For $1.35 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. It is a good option if you're following a lacto ovo vegetarian diet. 43 people were impressed by this recipe. A mixture of icing sugar, eggs, double cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. A couple people really liked this dessert. It is brought to you by BBC Good Food. All things considered, we decided this recipe deserves a spoonacular score of 32%. This score is rather bad. If you like this recipe, you might also like recipes such as Dark & squidgy chocolate torte, Squidgy pear & hazelnut chocolate spread cake, and Squidgy lemon-ginger cake.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 35 minutes

 

Ingredients:

250g dark chocolate (70% cocoa), broken into squares

100g bar dark chocolate (70% cocoa), roughly chopped

150ml double cream

5 large eggs

85g ground almonds

1 tbsp icing sugar, sifted

225g light muscovado sugar, squished through your fingers to remove any lumps

50g plain flour, plus an extra 1 tbsp

handful pomegranate seeds

225g unsalted butter, plus extra for greasing

Equipment:

oven

microwave

whisk

bowl

frying pan

spatula

Cooking instruction summary:

Generously grease a 23cm springform tin, then line the base with parchment. Heat oven to 180C/160C fan/gas 4. Put the butter and chocolate in a medium bowl and gently melt together, either over a pan of simmering water or in the microwave. Stir until smooth, then set aside.Crack the eggs into a large bowl, add the sugar, then whisk for 5-8 mins with electric hand beaters until thick, mousse-like and doubled in volume. Pour the chocolate mix around the edge of the bowl, then fold together using a large metal spoon until the batter is evenly brown with the odd ribbon of chocolate appearing. Don’t rush this bit, it’s important to preserve the bubbles you’ve so carefully made. Sift over the almonds, flour and ¼ tsp salt, then fold in until even. Slowly pour the batter into the tin, then use a spatula to get every last bit from the bowl. Bake on a middle shelf for 30-35 mins, or until the cake is risen and set on top. Cool the cake in its tin on a rack. The torte may sink and crack a little, which is fine.For the topping, bring the cream to the boil. Put the chocolate in a bowl with the icing sugar, then tip the hot cream over it. Leave for a few mins, stir until smooth, then let it cool and thicken for 10 mins. Carefully remove the torte from its tin onto a plate, then spread the icing over the top, letting it drip down the sides. Leave to set for a few mins, then scatter with the pomegranate seeds and either chill for a few hours, or serve straight away.

 

Step by step:


1. Generously grease a 23cm springform tin, then line the base with parchment.

2. Heat oven to 180C/160C fan/gas

3. Put the butter and chocolate in a medium bowl and gently melt together, either over a pan of simmering water or in the microwave. Stir until smooth, then set aside.Crack the eggs into a large bowl, add the sugar, then whisk for 5-8 mins with electric hand beaters until thick, mousse-like and doubled in volume.

4. Pour the chocolate mix around the edge of the bowl, then fold together using a large metal spoon until the batter is evenly brown with the odd ribbon of chocolate appearing. Don’t rush this bit, it’s important to preserve the bubbles you’ve so carefully made. Sift over the almonds, flour and ¼ tsp salt, then fold in until even. Slowly pour the batter into the tin, then use a spatula to get every last bit from the bowl.

5. Bake on a middle shelf for 30-35 mins, or until the cake is risen and set on top. Cool the cake in its tin on a rack. The torte may sink and crack a little, which is fine.For the topping, bring the cream to the boil.

6. Put the chocolate in a bowl with the icing sugar, then tip the hot cream over it. Leave for a few mins, stir until smooth, then let it cool and thicken for 10 mins. Carefully remove the torte from its tin onto a plate, then spread the icing over the top, letting it drip down the sides. Leave to set for a few mins, then scatter with the pomegranate seeds and either chill for a few hours, or serve straight away.


Nutrition Information:

Quickview
510k Calories
7g Protein
37g Total Fat
37g Carbs
3% Health Score
Limit These
Calories
510k
26%

Fat
37g
58%

  Saturated Fat
20g
128%

Carbohydrates
37g
13%

  Sugar
26g
29%

Cholesterol
135mg
45%

Sodium
47mg
2%

Caffeine
23mg
8%

Get Enough Of These
Protein
7g
15%

Manganese
0.62mg
31%

Copper
0.55mg
27%

Iron
4mg
25%

Magnesium
72mg
18%

Fiber
4g
16%

Vitamin A
776IU
16%

Phosphorus
148mg
15%

Selenium
10µg
15%

Vitamin B2
0.16mg
9%

Zinc
1mg
9%

Potassium
280mg
8%

Calcium
76mg
8%

Vitamin E
0.96mg
6%

Vitamin B5
0.54mg
5%

Vitamin B12
0.32µg
5%

Vitamin D
0.79µg
5%

Folate
18µg
5%

Vitamin K
3µg
4%

Vitamin B1
0.05mg
4%

Vitamin B3
0.6mg
3%

Vitamin B6
0.06mg
3%

covered percent of daily need
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