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Cooking
Valentine's Chocolate Bundt Cake with Pomegranate Seeds
· 8 servings
Creamy mixture
Crack the eggs into a bowl and add the sugar. Whisk on high speed until you get a pale, creamy mixture. Add the melted butter and plain yogurt, then mix well.
Dry mixture
In a separate bowl, combine the flour, cocoa and baking soda. Fold this into the wet mixture and stir until you have a smooth batter.
Baking
Grease the bundt tin and dust it with fine flour. Pour in the batter and place in an oven preheated to 175°C. Bake for 40 minutes. The cake is done when the surface looks set and it starts pulling 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 stove. Break the chocolate into the cream and let it sit for five minutes. Whisk until smooth, then 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.