Pomegranate and Dark Chocolate Valentine Torte

 

Time required: About 1.5 hours (prep 20 mins, approx 40 mins bake, at least 30 mins cool time & decorate)

Ingredients

- for the torte - 

- 230g unsalted butter, at room temp and cubed

- 300g dark chocolate, broken or cut into squares

- 5 eggs (any size will be okay)

- 220g light brown cane sugar

- 1 teaspoon Madagascan vanilla extract

- 60g plain flour

- 1 pinch of salt

- for the topping - 

- 150ml double cream

- 100g dark chocolate, again broken into squares

- 1 heaped tablespoon icing sugar

- seeds of half a pomegranate

Method

1. Grease a 23cm round spring-clip tin with butter, and line the base with  brown parchment paper. Heat your oven to 160 fan / 180 conv / gm 4. Now build your torte by combining the butter and chocolate in a saucepan over a medium heat, stirring constantly until completely melted and well combined to form what looks like a rich, sensual, opulent pool of dark chocolate heaven! Then leave to one side.

2. Put all your eggs in one basket (or should that be one bowl?!) and add all the sugar. whisk on the lowest setting with an electric whisk for about 5-6 minutes until the mixture has doubled in size and is a thick, mousse-like consistency. Then pour your chocolate and butter mix in and fold it in gradually. You will need to keep the bubbles in this mixture so please take your time folding this in properly until it is clear. Add your vanilla extract, flour, and salt and mix in thoroughly until even. Pour your batter into your tin and bake for 35-40 mins. 

3. Leave to cool for at least 30 mins, then prepare your topping. In a saucepan, bring your cream to the boil. Pop your chocolate and icing sugar in a separate bowl and pour the boiling-hot cream over it, making sure all your solid chocolate is submerged in the cream. Stir for about 2-3 mins until the chocolate has melted and you have a clear thick chocolate icing, completely streak-free. Give it a further 2-3 mins to firm up, and while this happens, remove your torte from the tin and set on its display stand. Pour your thick topping over your torte. Make sure your torte is at room temperature - if not, give it a little longer to cool before adding your topping. This is meant to look a little messy, so allow some of it to drip over the edges. Finally sprinkle evenly with your pomegranate seeds and enjoy your romantic evening full of treats! ;)

J xx