Recipes

Method:

Beat the butter in a mixer until soft Add the sugar and continue to beat, add the eggs one at a time, and beat all together until combined. In another bowl place the flour, cocoa, baking powder, baking soda and mix. Melt the couverture in a hot-water bath (bains-marie) and empty it into the bowl with the butter. Then add the mixture of flour, cocoa, and baking powder. Mix everything in the mixer and add the pomegranates and cranberries at the end, and stir in well. Empty the mixture into a buttered oven tray and bake in a preheated oven at 180 Co for about 50 minutes. Prepare the frosting by heating up the double cream in a saucepan, melting the couverture in pieces, adding the honey, and mixing together. Let the cake and frosting cool and then pour the frosting over the cake, sprinkle with pomegranate seeds, and serve.