Flourless dark chocolate and demerara sugar cake with pomegranate seeds
Rich, dense, moist, ultra chocolaty
Published originally on my blog on 8 January 2015
Happy New Year, friends. May 2015 be a healthy, joyous and lucky year for all, with lots of fun times and of course, delicious food.
I wanted to start off 2015 with a dessert that combined chocolate, my eternal love, and the pomegranate, a fruit that symbolizes luck, prosperity and good fortune in Greek culture; this one proved to be the ideal one.
It is a flourless cake with the rich, deep flavor of dark chocolate, some bitterness coming from the addition of freshly brewed espresso coffee, a hint of vanilla and the caramel-y flavor of demerara sugar that makes it particularly delicious.
Being not overly sweet, it welcomes the generous sprinkling of icing sugar that transforms its crackly top into a snowy landscape. The addition of the small, burgundy, sparkly jewels in the form of pomegranate seeds that decorate the top, adds another level of sweetness as well as an acidic undertone.
It is dense but not stodgy, almost like a fudgy brownie but much lighter, softer and far tastier, very moist with crackly, crispy top and edges, and with the plump pomegranate seeds giving extra crunchiness. Served with a generous dollop of freshly whipped cream sweetened with a little icing sugar, it is utterly scrumptious.
Chocolate and pomegranate is a beautiful combination and starting the New Year with these flavors was a choice that proved to be absolutely brilliant.
Let’s make this year a good one by being kind, generous and loving to ourselves and others. Let this be the year that all of our dreams come true.
Flourless dark chocolate and demerara sugar cake with pomegranate seeds (Gluten-free)
Demerara sugar is raw, cane sugar that gives desserts and cakes a special flavor and it is also healthier than white, refined sugar.
Use chocolate whose flavor you enjoy because the cake will taste very much like that chocolate. Make sure it is of good quality and I would suggest you don’t use a chocolate that has less than 70% cocoa solids.
I would strongly suggest you make the cake a day before you want to serve it as it is most delicious the next day.
