Chocolate and Pomegranate Torte

Ingredients:

For the base:

225g unsalted butter, plus extra for greasing
250g dark chocolate (70% cocoa), broken into squares
5 large eggs
225g light muscovado sugar, lump-free
85g ground almond
50g plain flour, plus an extra 1 tablespoon

For the topping:

150ml double cream
100g bar dark chocolate (70% cocoa), roughly chopped
1 tablespoon icing sugar, sifted
A handful of pomegranate seeds

Method:

1. Generously grease a 23cm-springform tin, then line the base with parchment paper. Heat the oven to 180 degrees Celsius.

2. To make the base, place the butter and chocolate in a medium bowl. In a microwave, gently melt the two ingredients. Stir until smooth, then set aside.

3. Crack the eggs into a separate large bowl. Add the sugar, then whisk for five to eight minutes with electric hand b eaters until the mixture becomes thick, mousse-like and double in volume.

4. Pour the chocolate mix around the edge of the bowl. Fold together using a large metal spoon until the batter is evenly brown with the odd ribbon of chocolate appearing.

5. Sift over the almonds, flour and 1/4 teaspoon of salt, then fold in until even.

6. 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 to 35 minutes, or until the cake has risen and set on top. Cool the cake in its tin on a rack.

7. 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 minutes, then stir until smooth. Let it cool and thicken for 10 minutes.

8. 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 minutes.

9. Scatter with the pomegranate seeds. Either let the torte chill for a few hours, or serve straight away.