- For the cake
- 120 grams butter
- 100 grams sugar
- 2 Tbsps pomegranates (syrup)
- 2 eggs
- 1 pinch salt
- 240 grams Pastry flour
- 1 Tbsp cocoa powder
- 1 tsp Baking powder
- 6 Tbsps milk
For the cake, preheat the oven to 180°C (approximately 350°F). Grease 4 oven-proof heart-shaped ramekins (9 cm diameter/approximately 3 1/2 inch) and sprinkle with flour.
Stir the butter with the sugar and pomegranate syrup until creamy and gradually stir in the eggs with a pinch of salt. Mix the flour with the cocoa and baking powder and stir alternately into the butter-egg mixture with the milk. Pour the batter into the prepared ramekins, spread evenly and bake in preheated oven until toothpick inserted into cake comes out clean, about 25 minutes.
For the cream, stir the butter with the powdered sugar until creamy. Gradually stir in the pudding.
Remove fully baked tarts from the oven, allow to cool slightly, remove from ramekins and cool completely. Cut once in half horizontally and sprinkle the bottom layer with rosewater. Top with the cream, put the remaining layers over the cream, press lightly and chill for 2 hours in the refrigerator.
To decorate, top each with red chocolate candies and one rose. Garnish with pink sugar and serve.