Chocolate cake with pomegranate cream

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Separate eggs. Beat the egg whites and 4 tbsp. cold water until stiff, adding sugar and 1 pinch of salt.

2. 2

   Stir in the egg yolk. Mix flour, 75 g starch, cocoa and baking powder, sieve over it and fold in. Fill the sponge mixture into the mould and smooth it down. Bake in the oven for 30-35 minutes. Leave to cool in the mould.

3. 3

   Meanwhile, chop the chocolate coating roughly and melt it in a hot water bath. With a teaspoon, spread 12 circles (approx. 10 cm Ø) on baking paper and allow to set. Cut the pomegranate in half, knock out the seeds with a spoon and remove the rest if necessary.

4. 4

   Whip 550 g cream until stiff, adding 2 vanilla sugars and cream firming agent. Fold in pomegranate seeds, up to 1 teaspoon.

5. 5

   Remove the sponge cake from the tin, remove the baking paper and cut the base twice horizontally. Place a cake ring around the lower cake base. Spread half of the pomegranate cream on the lower cake base.

6. 6

   Place second shelf on top. Spread with the rest of the cream and place the last cake layer on top. Chill for at least 2 hours.

7. 7

   Just before serving, wash the figs and cut them into slices. Remove cake ring. Beat 200 g cream and 1 vanilla sugar until stiff. Spread the cake all around. Decorate cake with chocolate rings, figs and remaining pomegranate seeds.

Nutrition Facts

KCAL
460 kcal

CARBS
44 g

FATS
28 g

PROTEINS
7 g