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🍰 Chocolate cake with pomegranate and berries

291 kcal · 30 min · 4 servings

Ingredients

• 2 pomegranates
• 250 g dark chocolate
• 150 g butter
• 150 g raw cane sugar
• 4 eggs
• 120 g crème fraîche
• 200 g oat flour
• 1 tsp baking powder
• 100 g chopped almond kernels
• 250 g raspberries
• 1 tbsp powdered sugar (for dusting)
• mint (for garnish)

Instructions

1. 1. Cut the pomegranate in half and remove the seeds.
2. 2. Roughly chop the chocolate.
3. 3. Melt the chocolate and butter together over a hot water bath.
4. 4. Let the chocolate mixture cool down briefly.
5. 5. Beat sugar and eggs until creamy.
6. 6. Stir the slightly cooled chocolate into the egg mixture gradually.
7. 7. Stir in the crème fraîche.
8. 8. Add the flour.
9. 9. Add the baking powder.
10. 10. Add the almonds.
11. 11. Stir everything together until you have a uniform batter.
12. 12. Fold the pomegranate seeds into the batter.
13. 13. Line four baking pans (each 12 x 12 cm) with baking paper.
14. 14. Fill the batter into the prepared pans.
15. 15. Smooth the surface.
16. 16. Preheat the oven to 180 °C (fan 160 °C or gas mark 2–3).
17. 17. Bake the cakes for approx. 25 minutes.
18. 18. Take the cakes out of the oven.
19. 19. Let the cakes cool down briefly.
20. 20. Turn the cakes out of the pans.
21. 21. Let the cakes cool completely on a cake rack.
22. 22. Wash the raspberries.
23. 23. Dry the raspberries well.
24. 24. Seed the remaining pomegranate.
25. 25. Mix the pomegranate seeds with the raspberries.
26. 26. Dust the cooled cakes with powdered sugar.
27. 27. Distribute the fruit on the cakes.
28. 28. Garnish the cakes with some mint.
29. 29. Serve the cakes.

Nutrition per serving

• kcal: 291
• Protein: 6 g · Fett/Fat: 18 g · Carbs: 26 g