150g chocolate 70%, broken into pieces
100g ground almonds or just use flour
100g plain flour
150g sugar, I like to use dark brown
3 large eggs
100g pomegranate molasses and the seeds from 1 pomegranate
Preheat the oven to 150°C
Melt the chocolate and butter in a bowl over a pan of gently simmering water.
Beat the the eggs and sugar until they are light, then mix into the chocolate mixture. Add the ground almonds and flour. Finally add the pomegranate seeds.
Grease and flour a medium tray, pour the mixture in. Now pour half the pomegranate syrup over the top. Swirl into the mixture to make a ripple.
Bake for 20 minutes. Resist temptation and allow to cool for 15-20 minutes so they set a little.
Serve warm with a drizzle of pomegranate molasses and a little creme fraiche or Greek yoghurt.
Recipe submitted by…
Jamaica Street, Bristol