Valentine's Chocolate Bundt Cake with Pomegranate Seeds
·Creamy mixture
Crack the eggs into a bowl and add the sugar. Beat on high speed until light and creamy. Add the melted margarine and plain yogurt, then mix together.
Dry mixture
In a separate bowl, combine the flour, cocoa and baking soda. Fold into the wet mixture and stir until you have a smooth batter.
Baking
Grease a bundt tin with fat and dust with fine plain flour. Pour in the batter and bake in an oven preheated to 175°C. Bake for 40 minutes. The cake is done when the surface is set and it starts to pull away from the sides of the tin.
Cooling
Let the cake cool for about 15 minutes.
Chocolate glaze
Bring the cream to a boil in a saucepan on the stove. Once it starts boiling, turn off the heat and remove the pan from the burner. Break the chocolate into the cream and let it sit for five minutes. Stir with a whisk until smooth. Pour the glaze over the cake.
Decorating
Remove the red seeds from the pomegranate and sprinkle them over the cake. You can also decorate it with fresh fruit – raspberries, strawberries or blueberries.
