Squidgy chocolate & pomegranate torte

Squidgy chocolate & pomegranate torte

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(7 ratings)

Prep: 20 mins Cook: 30 mins - 35 mins

More effort

Cuts into 12 slices
This rich dark chocolate sponge makes a great alternative Christmas cake, or dinner party dessert

Nutrition and extra info

  • cake only

Nutrition: per slice

  • kcal544
  • fat40g
  • saturates22g
  • carbs35g
  • sugars28g
  • fibre3g
  • protein7g
  • salt0.2g
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  • 225g unsalted butter, plus extra for greasing
  • 250g dark chocolate (70% cocoa), broken into squares
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 5 large eggs
  • 225g light muscovado sugar, squished through your fingers to remove any lumps
  • 85g ground almond
  • 50g plain flour, plus an extra 1 tbsp

For the topping

  • 150ml double cream
  • 100g bar dark chocolate (70% cocoa), roughly chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 1 tbsp icing sugar, sifted
  • handful pomegranate seeds



    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…


  1. Generously grease a 23cm springform tin, then line the base with parchment. Heat oven to 180C/160C fan/gas 4. Put the butter and chocolate in a medium bowl and gently melt together, either over a pan of simmering water or in the microwave. Stir until smooth, then set aside.

  2. Crack the eggs into a large bowl, add the sugar, then whisk for 5-8 mins with electric hand beaters until thick, mousse-like and doubled in volume. Pour the chocolate mix around the edge of the bowl, then fold together using a large metal spoon until the batter is evenly brown with the odd ribbon of chocolate appearing. Don’t rush this bit, it’s important to preserve the bubbles you’ve so carefully made. Sift over the almonds, flour and ¼ tsp salt, then fold in until even. Slowly pour the batter into the tin, then use a spatula to get every last bit from the bowl. Bake on a middle shelf for 30-35 mins, or until the cake is risen and set on top. Cool the cake in its tin on a rack. The torte may sink and crack a little, which is fine.

  3. For the topping, bring the cream to the boil. Put the chocolate in a bowl with the icing sugar, then tip the hot cream over it. Leave for a few mins, stir until smooth, then let it cool and thicken for 10 mins. Carefully remove the torte from its tin onto a plate, then spread the icing over the top, letting it drip down the sides. Leave to set for a few mins, then scatter with the pomegranate seeds and either chill for a few hours, or serve straight away.

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Comments, questions and tips

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marmiteetponpon's picture
10th Mar, 2014
...you gotta try this amazing black forest http://marmiteetponpon.com/2014/03/02/la-foret-noire/
Dawn Pickering
18th Feb, 2014
Absolutely fantastic! Very rich so only small portions needed. Baked it for 35 mins and it turned out slightly squidgy in the centre but this firmed up on cooling. I made chocolate sauce topping with a different chocolate containing fine ground cocoa which had a slightly smoked flavour .....wonderful. Pomegranate seeds looked beautiful and added a nice element to texture of cake. Will definitely be making this one again!
16th Feb, 2014
Fantastic torte! Very light and airy, and not stodgy at all (unlike most chocolate cakes). I really enjoyed this one and I am not a great chocolate cake fan! Comments - it took longer than 35 min to bake, maybe my tin was deeper (it was one of those heart shaped tins) but after 35 min the inside was still liquid, pourable. I added 12 minutes to the baking time checking every 4 min, it still looked very wobbly when removed from the oven (like a brownie bake) but it turned out perfect. Icing is to die for… Pom seeds - we didn't think they added anything, not in taste. They looked pretty(ish) but not spectacular. I'd use raspberries or passion fruit next time. All in all - this recipe will be repeated over and over again!
12th Feb, 2014
SO good! I used raspberries instead of pomegranate which worked really well. I worried that it would be too rich with so much dark chocolate but stuck to the recipe and I'm so pleased I did. It wasn't too rich for us at all - in fact, 4 of us managed to polish off half of it in one sitting... It was an expensive one to make, but I'm looking forward to a chance to make it again!
Frantic Flapjack
23rd Dec, 2013
This turned out beautifully and the pomegranate seeds make it look very festive! It is very rich and you only need a very small slice. The recipe says slice into 12 but for a party, you could probably get twice that amount from it as the finished cake is very large.
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