Chocolate Pomegranate Brownie Cake

If you’re not a dog or allergic, there is no such thing as too much chocolate, especially during the holiday season. To celebrate both chocolate and an excess of pomegranates in my house, I decided I should make this amazing cake for Holiday Baking 2016.

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This dessert is truly a show-stopper. It’s colorful, shiny and looks like it’s a lot of work, but it’s secretly super easy to make. Deseeding the pomegranate is a little laborious, but it’s a task of brute force, not skill. I’ve left some brief instructions on how I got the arils out below the recipe, but there are tons of videos online if you need to see it being done.

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Ultimately, the best part is that it’s gooey and delicious and will make you the hero of whatever holiday celebration you’re attending. Seriously, this thing will stand out on any dessert table AND it’s the perfect stand alone dessert as well.

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Just look at that brownie coated in ganache… it’s a dream come true for chocolate lovers. I’m getting hungry just looking at the photo.

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There is truly nothing tastier or more festive than this brownie cake, either. It’s rich, decadent and covered in nature’s Christmas ornaments.

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Ingredients

  • 6 ounces dark chocolate, chopped
  • ½ cup butter, cut into cubes
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 2 eggs
  • 1 ½ tablespoons cocoa powder
  • ¼ teaspoon salt
  • ½ cup + 2 tablespoons all purpose flour
  • 1 4 ounce recipe chocolate ganache
  • ¼ cup pomegranate arils

Instructions

Preheat the oven to 350º F.

In a bain marie, heat your chocolate and butter until the mixture is fully melted and comes together. This should take around 7 minutes.

Take the bowl off heat and whisk in the sugar and brown sugar until completely combined. If the mixture is still hot to the touch, let it cool for a few minutes before adding the eggs, one at a time, whisking well after each addition.

Add the cocoa powder, salt and flour and whisk just until the batter comes together.

Grease and line an 8 inch round pan with parchment paper and pour the batter in. Bake for 30-33 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs.

Let the cake cool completely before decorating with ganache and pomegranate arils.

To deseed a pomegranate, score a ring around the middle of the fruit and use your fingers to pry it in half–this preserves more arils, as cutting it down the middle ruptures them.

Place the pomegranate half open side down into a small bowl of cold water and start to peel back the skin. The arils might need a little nudge, so running your finger along the bottom will help them fall out.

If any of the white part–the pith, as it’s apparently called–catches onto the arils, just let it be and skim it off later. Repeat this process until all the arils are gone. I ended up using about half a pomegranate’s worth, which was around a quarter cup.

To decorate, pour the ganache over the cake and, before it sets, sprinkle the arils on top. Set the cake in the fridge so the ganache sets a little before serving.

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