Jewelled Chocolate Torte Recipe | Abel & Cole
Home Recipes Jewelled Chocolate Torte

Jewelled Chocolate Torte

Jassy Davis
Cooking time
Serves6 people
Vegetarians
Jewelled Chocolate Torte

A showstopper of a cake, this rich dark chocolate cake has a moreishly squidgy middle. A big scattering of pomegranate seeds add a splash of colour and juiciness.

1 rating
layout 1 comment

Ingredients

  • Sunflower or olive oil
  • 200g dark 70% chocolate
  • 150g butter, at room temperature
  • 150g caster sugar
  • 4 eggs
  • 2 tbsp plain flour
  • 1 level tsp ground cinnamon
  • 35g ground almonds
  • 1 pomegranate
  • Crème fraîche to serve

Prep: 20 mins | Cook: 25-30 mins + overnight freezing

Buy the ingredients to start making your own
Add Ingredients To Basket

Method

1. Heat your oven to 180°C/Fan 160°C/Gas 4. Brush the bottom and sides of a 20 cm loose-bottomed cake tin with oil. Line the base of the tin with a round of baking paper.
2. Chop the chocolate. Put it in a heatproof bowl. Half fill a pan with boiling water. Pop the bowl in the pan so it sits on top of it snugly but the water doesn’t touch the bottom of the bowl. Gently heat for 2-3 mins till the chocolate melts.
3. Beat the butter and sugar together with electric beaters or a wooden spoon for 2-3 mins till pale and fluffy. Beat the eggs in a separate bowl. Beat the eggs a little at a time, to the butter and beat well. If the mix looks like it’ll curdle, add a spoonful of the flour.
4. Sieve the flour into the mix with the ground cinnamon. Add the melted chocolate and ground almonds. Use a flexible spatula to lift and fold the cake mixture together.
5. Scrape the cake mixture into the tin. Bake for 25-30 mins till it's just set with a little wobble in the middle and has formed a crust. Leave the cake to cool in the tin. Pop it in the freezer overnight (this helps make the texture fudgy). Or, freeze up to one month to really get ahead.
6. Defrost the cake for a few hours before serving. Quarter the pomegranate. Scoop out the seeds. Scatter them over the cake. Serve in slices with spoonfuls of crème fraîche.
Shopping List
Add main ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Momma

Rate

Rosebud

Rating

Had this recipe in Christmas hamper few years ago and it was a sweet to remember! Easy to follow instructions and made before so as to be in control on the big day. The finish was superb, indeed with the pomegranate on the top did look like jewels making it look special and with creame fresh the height of decadence.