Almost Flourless Bourbon Chocolate Cake with Pomegranate Sauce

makes 1, 9 or 10 inch cake

My new job is basically the coolest thing and I’m learning so much.  I’m so very stoked on it and I love it so very much but it makes me that much busier.  Also, I’ve been so lazy these past two weeks with blogging.  I’m sorry.  I feel bad.

I think this recipe will make up for my absence.

I made it for Thanksgiving, but be warned.  Do NOT make this a double layer cake.  I was sort of worried that a single layer cake would be eaten up super fast but that was not the case, my friends.  This cake is sweet and rich and SO chocolatey so eating more than a little slice is, like, impossible.  Also, be sure not to over bake this cake because it’ll fall apart.  It will also fall apart if it’s warm, so cool it before serving so you have nice, slice-able pieces (I didn’t do this at first, but I left the leftovers in the fridge and they were much easier to cut).

This cake is awesome because it has a lovely, fruity crunch that compliments the bittersweet chocolate in a beautiful manner.  This pomegranate sauce is a mix between a caramel and a jam so I don’t know what to call it.  It’s chewy but not too sticky.  Just go with it.  This cake is sultry, sexy, and if this cake were to be a person it’d definitely be Angelina Jolie in the movie Salt (when she has black hair) because why not, right?  Also, I’m putting bourbon in everything (that I cook of course), is that bad?  Nahhh.

I’m stoked on this cake and I think you need to make it for the holidays.  It’s that good, my friends.

Let’s get chocolatey!


 Active time: 30 minutes  Total time: 3 hours***

What you’ll need:

For the cake

11 oz. bittersweet chocolate, chopped

12 tablespoons butter

1/4 teaspoon salt

6 eggs at room temperature

1 1/2 cups granulated sugar

1 1/2 tablespoons all-purpose flour

1/4 cup bourbon

For the pomegranate sauce

1 cup pomegranate juice

1 cup sugar

seeds from 1/2 of a pomegranate

Preheat an oven to 325˚F and grease and flour a 9 or 10 inch spring form pan.

Either using a double boiler or making your own, place the chocolate, butter, and salt in the bowl and melt together until smooth but do not let it allow to come to a boil.

In the bowl of a stand mixer or by using an electric mixer beat the egg and sugar for 8-10 minutes or until fluffy and light.  Add the chocolate mixture to the eggs and sugar, allowing the mixer to stay on. Add the flour and bourbon just until incorporated.  Pour the batter into the spring form pan and place in the preheated oven for 20-35 minutes.  It’s done when a toothpick inserted into the middle comes out with a few crumbs on it.

Allow the cake to cool, take it out of the pan, then allow it to cool for an hour or so more.

No for da sauce.  Place a glass plate in a refrigerator for testing the consistency of the sauce.  Put the pomegranate juice and sugar in a saucepan over medium heat.  Stir until the sugar dissolves then turn the heat up to medium-high and cook for 30 minutes.  Add the pomegranate seeds and cook for another 10 minutes on low heat.  Put a drop of the sauce on the cooled plate, if it stays put, your sauce is done, if not cook the sauce more and test for consistency every 5-10 minutes.

Allow the sauce to cool (not in a fridge!!) until completely cool.  Once the cake and sauce are cooled down, pour the sauce over the cake.  Place the cake into a fridge for an hour or more and serve!



*Do not omit the flour. It holds this baby together.

**Don’t allow your sauce to get too hot because it will turn hard when cooled.

***Includes cooling time.

Recipe adapted from Cafe Fernando and the Food Network Kitchen

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