Ingredients
The following ingredients have 4 Servings
- 6 ounces bittersweet chocolate
- 8 tablespoons unsalted butter
- 1/2 cup pomegranate juice
- 3/4 teaspoon almond extract
- 1/8 teaspoon fine sea salt
- 1/2 cup almond meal
- 2 tablespoons all-purpose flour
- 4 eggs (separated)
- 3/4 cup granulated sugar
- 1/8 teaspoon cream of tartar
Instruction
- Cover the bottom of a 9-inch cake pan with a round of parchment paper. Oil the entire pan, then dust with flour and tap out excess.
- Preheat oven to 375°F.
- Melt the butter and chocolate together in a bowl set over a pot of gently simmering water, removing from heat when almost completely melted and stirring until smooth.
- While the chocolate is melting, pour the pomegranate juice into a small saucepan and boil it down until it is reduced by about half.
- To the melted chocolate, stir in the juice, almond extract, and salt, and set aside to cool.
- In a small bowl, stir the flour and almond meal together, and set aside.
- In a large bowl, whisk the egg yolks together with 1/2 cup sugar until well blended. Stir in the chocolate mixture.
- Beat the egg whites and cream of tartar until they reach soft peaks. Gradually add the remaining 1/4 cup sugar and keep beating until they reach stiff peaks.
- Fold the almond meal and flour and about 1/4 of the egg whites into the chocolate mixture. Once incorporated, fold in the rest of the egg whites.
- Pour into prepared pan.
- Bake for 25 minutes, or until a toothpick inserted about 1 1/2 inches from the edge comes out clean, but a toothpick inserted into the center still comes out slightly gooey.
- Place the cake pan onto a rack and let it cool. It will deflate, but that is what is supposed to happen.
- When cooled, invert onto a serving plate and remove parchment paper from top. Trim the top and edges if desired, then cover with chocolate ganache or a dusting of powdered sugar.
