Flourless Chocolate Cake with Pomegranate Sauce

Flourless Chocolate Cake with Pomegranate Sauce

After driving 3,000 miles a week during the trucking years, driving 3 miles to the grocery store is a delight.  Plus, the merits of shopping local cannot be overstated.

The idea of pomegranate sauce began teasing my foodie imagination when I saw a lovely display of crown-topped orbs in the produce section. I’d never eaten one before (better late than never), so I brought one home and munched on a few arils while I sieved, pressed, and extracted. I soon discovered that one pomegranate doesn’t yield much juice. Back to the store for another one.

But, those intriguing ruby-like gems had worked their magic on me and I found myself eating more than I was extracting. After a third trip to the store, I came home with a bottle of Pom Wonderful. (Those folks do a marvelous job of getting juice out of those lil’ buggers!) Homemade is my preference, but I come from the “whatever works” camp, too.

Then I simmered and savored until success (and sauce) was achieved. The cake is a good ol’ standby from 30+ years ago — source unknown and recipe considerably tweaked since then. And, trips down memory lane don’t require any driving either.

Flourless Chocolate Cake 3

Flourless Chocolate Cake

1 c. baking cocoa (I used Nestle’s Toll House Cocoa)

6 Tbsp. butter, softened

1/2 c. sugar

1/2 Tbsp. vanilla extract

1/2 Tbsp. whiskey (*see note below)

2 Tbsp. strong coffee, cooled

3/4 c. heavy cream

2 extra large eggs

Pomegranate arils for garnish (if there are any left)

(*May omit whiskey and increase vanilla to 1 tablespoon.)

Preheat oven to 325° F. Butter the bottom of a 9″ cake pan. Have a baking sheet with 1″ sides and a kettle of boiling water at the ready.

In a heavy saucepan, combine cocoa, butter, sugar, vanilla, whiskey (if using), and coffee. Whisk over medium heat until sugar  dissolves; remove from heat. Gradually whisk in cream until blended; set aside to cool.

In a medium-sized bowl, beat eggs with an electric mixer for 4 to 5 minutes or until color is pale yellow and volume is tripled. Gradually whisk eggs into cooled chocolate mixture.

With a spatula, scrape batter into prepared cake pan. Set cake pan on the baking sheet, place in the oven, and pour boiling water onto the baking sheet to a depth of one-half inch. Bake 25 to 30 minutes until cake is set.

Remove cake pan to a cooling rack (I leave the baking pan/water in the oven); cool completely. Refrigerate cake (covered) for 4 hours or overnight. Slice into wedges and drizzle with Pomegranate Sauce.

Garnish with pomegranate seeds, if desired.

Flourless Chocolate Cake 1

Pomegranate Sauce

(adapted from this recipe)

1/2 c. pomegranate juice

1/2 c. red wine (I used Briar Patch Black Cherry Wine; see below)

1 Tbsp. freshly squeezed orange juice

1 Tbsp. honey

3″ stick cinnamon

Combine ingredients in a small saucepan. Stir over medium heat until mixture boils; reduce heat to low.  Simmer 25 to 30 minutes or until sauce is reduced by half and is thickened and syrupy. Cool to room temperature before serving.

About the Black Cherry wine…

We’re fortunate to have a small local winery with a huge sense of humor nearby. (Click on the photo below or like their FB page here.) Stop by the Briar Patch and say hi to Jim and Linda. Good folks, good fun, good wine!

Black Cherry Wine

Well it’s time to enjoy a slice of cake, so I’ll leave you with two words:

Shop local!

Enjoying pomegranate success (at last),

~ Kimby

34 thoughts on “Flourless Chocolate Cake with Pomegranate Sauce

  1. Hello Kim! So lovely to ‘meet’ you through your note on my blog. You’re a beautifully gifted writer and cook, it was a privilege to read through of some of your archives. Looking forward to reading more. Love the cake, chocolate and pomegranate together sounds divine! x

  2. My dad would buy pomegranates when I was little. He would cut it into slices, and we would pick off the seeds and eat them. Do you know if an air bake cookie sheet would work the same as a non-air bake to put the water and cake pan in? I don’t want to damage my air-bake sheet.

    • Catherine, you’ll need a baking sheet with “sides.” (Airbakes, to my knowledge, are ‘rimless.’) Loved the story about your Dad! If all else fails, throw it into whatever oven-worthy vessel accommodates your cake tin. I’ve been known to use my Grandma’s ol’ speckled blue roaster if nothing else fit. :)

    • Shirley, the first time I made a flourless chocolate cake, I thought, “Well, this is gonna be a flop.” Lol! It’s amazing how it all comes together and I love your idea that it’s magical. ;) It is!

  3. I haven’t tried pomegranate sauce many times… I almost forgot how it was like since I tried it quite some time ago. Love that you added the sauce to the flourless chocolate cake! It stands out with the jewel-like pomegranate seeds. :)

    • Nami, I think that’s what delighted me most about the pomegranates — the color! The seeds are definitely lil’ gems. I liked their sweet tangy flavor with the cake, too. Thank you.

    • Thank you, Christina! I was thinking if I had a 6″ cake pan, the slices above would have been “thicker.” I halved the recipe, cuz TMOFW and I can only eat so much cake. Well, I guess I better speak for myself… :) Glad you liked it!

  4. You are so funny! I am in the same camp as you: when push come to shove: WHATEVER WORKS! ;) I love Flourless Cake, so rich so decadent! Your sauce is the color of rubies! As a kid my mom would sometime buy us pomegranate to “snack” on, thinking back, she knew how time consuming it was to eat it would keep us busy for a while! Have a wonderful day!

    • Isabelle, I was tickled by your story about snacking on pomegranates as a kid (and your Mom’s ulterior motive, ha!) Actually, that’s not a bad idea for present-day either. I think pomegranates will become my movie watching snack (until they’re out of season); better than the stuff I usually munch on and healthier, too. Yup, whatever works! ;)

  5. My husband loves pomegranates and as soon as they hit the stores, he starts buying them each winter. I like them OK, but since he loves them so much, I just let him have them all, just like he lets me have all the mango’s even though he likes them OK too. :) This cake looks sooo decadent and rich and smooth. The sauce sounds perfect for it! Good job,Kimby. :)

    • Veronica, it sounds like you two worked out a tasty compromise. Don’t you just love those unspoken “agreements”? They come from knowing each other well. xo Glad you liked the cake, too!

  6. okay this is so divine and rich and decadent. the way I did it was once out of the oven I had a piece (several) with some blueberry preserves and banana, I did a little stack, banana, choc cake, and blueberry preserve on top. amazing! thanks again :)

  7. Kim! This is totally decadent and divine looking! How fabulous that pomegranate sauce is, and I shall be making that as I got 2 poms this week w/my baby Nicholas and we had a seed removal ceremony…outside of course, w/lots of water, and I’ll be darn if that boy didn’t eat ’em as they were popping out! Love that flourless cake, too! Truly a masterpiece and gorgeous photos! 3 miles…3k miles…no brainer for the road queen! xoxo

    • Ally, removing the seeds was half the fun. (I used the “submerged in a bowl of water” method… next time I may take my act outside!) Bet your darling grandbaby boy loved it. Road queen… I like that. :) Thanks, sweet friend. xo

      • P.S. The wine I used was sweeter on its own. If ya use regular ol’ red wine you may have to adjust the amount of honey. (Forgot to mention that in my recipe.) The original recipe called for oodles of sugar… figured “less is more” on top of that cake!

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