Chocolate Squares with Raspberries and Pomegranate
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
4
- Ingredients
- 9 ozs Milk chocolate (roughly chopped)
- ⅔ cup butter
- ¾ cup sugar
- 4 eggs
- ½ cup Crème fraiche
- 2 cups oat flour
- 1 tsp Baking powder
- 1.333 cups chopped almonds
- 2 pomegranates (seeds)
- 2 cups Raspberries
- powdered sugar (for dusting)
- mint (to garnish)
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5. Line four small square cake tins (approx. 12x12 cm) with grease-proof paper.
2.
Melt the chocolate with the butter in a bowl over hot water. Allow to cool slightly. Beat together the sugar and the eggs until creamy and gradually fold in the slightly cooled chocolate. Fold in the crème fraîche. Sieve the flour over and fold in, together with the baking powder and nuts. Fold in half of the pomegranate seeds.
3.
Transfer the mixture to the cake tins, smooth the tops flat and bake in the oven for around 25 minutes (cocktail stick test).
4.
Remove the cakes from the oven, cool slightly, turn out of the tins and cool completely on a wire rack.
5.
Mix together the raspberries and the remaining pomegranate seeds. Dust the cakes with icing sugar and scatter the fruit over the top. Serve garnished with mint.
