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- 230g Unsalted Butter (keep a tiny bit to grease the pan)
- 250g Dark Chocolate (Chop it into tiny pieces)
- 5 Large Eggs
- 225g Light Muscovado sugar (Check it well for lumps and if you don’t find any of it you can use 1 cup granulated sugar and 2 tablespoons of date/grape molasses)
- 85g Ground Almonds
- 50g Plain Flour (Keep an extra Tbsp for covering the pan)
For the topping:
- 150ml Double Cream (Increase the cream or lessen to get it darker or lighter)
- 100g Dark Chocolate (I personally love Lindt 70%), roughly chopped
- 1 Tbsp Icing Sugar (Sift it well to ensure no lumps)
- Handful pomegranate seeds (Or more depending on your mood)Grease a 23cm springform pan and sprinkle some flour to cover the pan and dust it well (dust away what is left over the bin so you don’t get piles of it ruining your smooth surface cake) while heating oven to 180 degrees. Put the butter and chocolate in a medium bowl and gently melt together over a pan of simmering water or in the microwave stirring it until smooth, then set aside to cool down. (I hate the microwave as you could end up burning your mix easily)
Put the sugar and crack the eggs into a large bowl whisking them for 5-8 mins with electric hand beaters until they double in volume and look like mousse. Pour the chocolate then start folding the mix together using a large wooden/rubber spoon until the batter is evenly brown with the odd ribbon of chocolate appearing (make sure you don’t rush this at all as it is important to preserve the bubbles you’ve got in the mix). Sift over the almonds, flour and ¼ tsp salt, then fold in slowly until all even.
Pour the batter into the pan, 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 it might sink a little and crack but that is all fine don’t worry about it.
To make the smooth topping, heat up the cream till it boils then add the chocolate in a bowl with the icing sugar and pour the hot cream over it stirring it until smooth, then let it cool and thicken for 10 mins. Carefully remove the cake from the pan onto a serving plate, then spread the topping, letting it drip down the sides. (Everyone likes dripping 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. (I personally enjoy it warm)