Pomegranate chocolate cake

Name: Pomegranate chocolate cake
Cook time: 1 h 15 min
Total time: 3 h 15 min
Yield: 16
Ingredients: 400 g Red prayers; 7-10 Tbsp Salt; 350 g demerara sugar; 1 pinch(es) demerara sugar; 7-10 Tbsp Grease; 150 g Dark chocolate; 125 g Almonds (with skin); 350 g Flour; 2 TEASPOONS Baking Powder; 50 g Baking cocoa; 4 Eggs (Gr. M); 200 ml Oil; 6 TABLESPOONS Milk; 1/2 Pomegranate; 200 g Icing sugar

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

Where dark chocolate is moved, this recipe for a beetroot dough is only passed on under the table - the circle of addicts should remain exclusive

COOK TIME
75 mins

TOTAL TIME
195 mins

Ingredients

Servings: 16

400 g Red prayers
7-10 Tbsp Salt
350 g demerara sugar
1 pinch(es) demerara sugar
7-10 Tbsp Grease
150 g Dark chocolate
125 g Almonds (with skin)
350 g Flour
2 TEASPOONS Baking Powder
50 g Baking cocoa
4 Eggs (Gr. M)
200 ml Oil
6 TABLESPOONS Milk
1/2 Pomegranate
200 g Icing sugar

Directions

1
Peel the beetroot, grate it finely (caution, it stains strongly! Wear disposable gloves), mix with 1 pinch of salt and sugar.
2
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease a square springform pan (24 x 24 cm). Chop the chocolate and melt in a hot water bath. Coarsely chop the almonds. Mix flour, baking powder and cocoa. Beat the eggs, 1 pinch of salt and 350 g sugar until thick and creamy. Stir oil first, then chocolate into the egg cream. Squeeze the beetroot in a sieve, collect the juice. Stir in the flour mixture, grated beetroot and milk briefly. Fold in about 3⁄4 of the almonds. Smooth the dough in the form. Bake in the oven for about 35 minutes. Let it cool down.
3
Halve the pomegranate and remove the seeds. Stir icing sugar and 4-5 tablespoons beetroot juice until smooth. Spread the icing on the cake. Sprinkle with pomegranate seeds and the rest almonds. Let it dry.