Chocolate & Pomegranate Cake

Ingredients

Sponge:

• 8 tbsp (120ml) — water
• 10 g — carob powder
• 30 g — oil
• 1 pinch — table salt
• 4 g — baking powder
• 50 g — whole wheat flour
• 50 g — solid sweetener of choice
• 50 g — whole wheat rice flour
• 1 tsp — orange extract

Cream:

• 180 g — plain tofu
• 50 g — solid sweetener of choice
• 5 pieces (50g) — walnuts
• 40 g — dark chocolate 74% cacao
• 70 g — pomegranate seeds
• 1 tsp — rose extract

Soaking syrup:

• 90 g — coffee

Decoration:

• 20 g — dark chocolate 74% cacao
• 20 g — pomegranate seeds

Preparation

1. I mixed with a fork: the water, carob powder, sweetener, a pinch of salt, one teaspoon of orange extract, the oil, the whole wheat rice flour and the whole wheat flour into which I had mixed the baking powder.
2. I poured the batter (which has the consistency of thick sour cream) into a 20 cm round tin with a removable ring and baked the sponge for approximately 20–25 minutes at 200°C.
3. I blended (with a hand blender) the tofu cheese, adding the sweetener and rose extract, then combined everything by stirring with a spoon.
4. I cut the cooled sponge into two layers, soaked each with coffee, spread the cream between the layers, and decorated the cake with chocolate and pomegranate seeds.

Recipe in pictures

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