Chocolate cake with pomegranate

Directions

Time: 1.15 hours
Serves: family

Ingredients:

125 g butter at room temperature

4 Eggs

3/4 cup Cocoa

1 cup Sugar

2 cups All-purpose flour

1 tsp Baking powder

1 tsp Baking soda

The seeds of 2 Pomegranates, cleaned or ASOP ready-made pomegranate seeds

1/2 cup cranberries marinated from the previous one in pomegranate juice (optional)

80g Couverture

*For the coating

330 ml Cream

250g Couverture

1 tbsp Honey

Instructions:

Beat the butter with a mixer until fluffy. Add the sugar, continue beating, add the eggs one by one and beat them all together until combined. In another bowl, put the flour, cocoa, baking powder, soda and mix. Melt the couverture with a bain-marie and pour it into the bowl with the butter and then add the mixture of flour, cocoa and baking powder. Beat everything together with the mixer and finally add the pomegranates, cranberries and mix well. Pour the mixture into a buttered baking pan and bake in a preheated oven at 180 degrees for about 50 minutes. Prepare the topping by heating the cream in a saucepan, melt the couverture in small pieces, add the honey and mix the ingredients together. Let the cake and topping cool and then pour over the cake, garnish with pomegranate seeds and serve.