Ingredients:
– For the chocolate filling:
250 g of dark chocolate
450 g of hot cream
2 g of salt
50 g of butter
– For the batter:
240 g of flour
55 g of cocoa powder
10 g of baking powder
250 g of sugar
Half a tsp of salt
2 eggs
60 g of melted butter
280 g of milk
1 tbsp of vinegar (or 2 tbsp of lemon juice)
– For the syrup:
70 ml of water
70 g of sugar
1 tsp of instant coffee (or 30 ml of espresso or 30 ml of rum)
– For coating:
80 g of dark chocolate
100 g of hot cream
– For decoration:
Pomegranate slices
Fresh thyme sprigs
Powdered sugar
Directions:
1. Make the chocolate filling by melting chocolate in hot cream. Then add salt and diced butter.
2. Let cool at room temperature and set aside for later.
3. Sift flour, cocoa powder, baking powder and salt in a large bowl. Then stir in eggs, oil, melted butter, sugar and milk.
4. Mix using electrical whisks until you get a smooth and even batter. Lastly add vinegar.
5. Pour the batter in a cake mold and bake in a pre-heated oven at 160° for 60-70 minutes.
6. Make the syrup: bring water and sugar to a boil, then add coffee and stir well.
7. Let cool at room temperature.
8. Once it’s cold refine the cake and cut it in three layers.
9. Assemble the dessert wetting the cake with the coffee syrup and alternating with chocolate filling from before.
10. Melt chocolate in hot cream and use this mix to coat the top of the cake.
11. Refrigerate for at least 6-8 hours.
12. Decorate with crumbled cake scraps on the sides and pomegranate, thyme and powdered sugar on top.
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