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:
covered percent of daily need
