Valentine's Day is known for decadent desserts and this torte is as decadent as they come! Filled with creamy dark chocolate, sweet pomegranate seeds and Elijah's Ghost Pepper Hot Sauce to balance it out!
Chocolate & Pomegranate Torte Recipe | Elijah's Xtreme
1 cup unsalted butter (2 sticks)
1 cup dark chocolate, broken into squares
5 large eggs
1 cup light muscovado sugar (or brown sugar)
Dash of Elijah's Xtreme Ghost Pepper Hot Sauce
1 cup almonds
1/4 cup flour
2/3 cup heavy cream
3/4 cup dark chocolate, roughly chopped
1 Tbsp powdered sugar
Handful of pomegranate seeds
Generously grease a 9in springform tin, then line the base with parchment paper. Heat oven to 350F. Put the butter, chocolate, and a couple dashes of Elijah’s Xtreme Ghost Pepper Hot Sauce in a medium bowl and gently melt together. Stir until smooth then set aside.
Crack eggs into a large bowl, add the sugar then whisk for 5-8 minutes with an electric mixer 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. Sift over the almonds, flour, and ¼ tsp salt, then fold in. Slowly pour batter into the tin. Bake on a middle shelf for 30-35 minutes. Cook the cake in the tin on a rack.
For the topping, bring the cream to a boil. Put the chocolate in a bowl with the powdered sugar, then tip the hot cream over it. Leave for a few mins, stir until smooth then let cool and thicken for 10 minutes. Carefully remove the torte from the tin onto a plate, then spread the icing over the top, letting it drip down the sides. Leave to set for a few minutes, then scatter pomegranate seeds.
Chill or serve and enjoy!