Squidgy Chocolate & Pomegranate Torte Recipe

Preheat the oven to 180°C. Grease and line a 20cm round cake tin.

Melt the dark chocolate and butter in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let it cool slightly.

In a separate bowl, beat the eggs and sugar until pale and fluffy.

Add the melted chocolate mixture to the egg mixture and fold gently until well combined.

Sift in the flour and baking powder, then fold until just incorporated. Be careful not to overmix.

Pour the batter into the prepared cake tin and spread evenly.

Scatter the pomegranate seeds on top.

Bake in the preheated oven for 50 minutes or until a skewer inserted into the center comes out with a few moist crumbs.

Remove from the oven and let it cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Slice and serve.