- 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
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.