180g dark chocolate, roughly chopped
3/4 cup unsalted butter
3/4 cup confectioners' sugar
6 large eggs
6 egg yolks
1 1/2 cups all-purpose flour
1 jar (420g) of pomegranate jelly
Glaze:
220g dark chocolate, roughly chopped
250g confectioners' sugar
1/2 cup water
180g dark chocolate, roughly chopped
3/4 cup unsalted butter
3/4 cup confectioners' sugar
6 large eggs
6 egg yolks
1 1/2 cups all-purpose flour
1 jar (420g) of pomegranate jelly
Glaze:
220g dark chocolate, roughly chopped
250g confectioners' sugar
1/2 cup water
Melt the chocolate
Beat the butter with half of the confectioners' sugar until a smooth mixture forms
Add the eggs one at a time, and finally add the melted chocolate, beating well. Reserve
Beat the egg yolks with the remaining confectioners' sugar and mix carefully with the previous mixture
Add the flour, sifted, and mix gently
Pour into a 24cm diameter, buttered and floured cake pan
Bake in a moderate oven (180°C) for 1 hour
Remove from the pan
Let cool
Cut in half and spread a thin layer of pomegranate jelly on each half
Assemble the cake by placing one half on top of the other
Heat the remaining pomegranate jelly until it's well melted
Brush the melted jelly over the entire surface and sides of the cake
Place the cake on a serving plate
Prepare the glaze: melt the chocolate, confectioners' sugar, and water
Remove from heat and beat with a wooden spoon until the glaze has a good consistency (not too runny or too firm)
Spread the glaze over the cake and let it rest for at least 30 minutes before serving.
