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Chocolate Pomegranate Yogurt Cake

Chocolate is one of the many foods that the world gained from the discovery of America. It was sacred to the pre-Colombian peoples, and is worshipped around the world to this day. So many cultures use chocolate as a way of celebration, and this cake is just that. We combined nutty tahini and sour pomegranate molasses to achieve a complex and moist, yet simple-to-make chocolate cake. The garnish makes it look extra festive, so be sure to include the cream, pistachios, and pomegranate seeds.

3 room temperature eggs

150 ml sunflower seed oil

150 ml yogurt

4 tablespoons pomegranate molasses

2 tablespoons tahini

½ cup sugar

1 ¼ cups all purpose flour

4 tablespoons dark chocolate baking powder

½ tsp baking soda

1 tsp baking powder

Heat the oven to 350ºF. Grease the bottom of a 10” spring-form cake tin with butter, line the bottom with parchment paper, and grease again. This will allow you to remove the baked cake from the tin easily. In one bowl combine the eggs, oil, yogurt, molasses, and sugar. Whisk until smooth. In a separate bowl combine the flour, cocoa powder, baking soda, and baking powder. Stir the dry ingredients into the wet ingredients. Pour into the cake tin and bake for 45 minutes, or until a fork inserted comes out clean.
Let the cake cool in the cake tin for 10 minutes, then run a knife along the edge. Remove from the tin and let cool on a wire rack.
Serve with whipped cream or a combination of equal parts mascarpone and thick goats milk yogurt, crumbled pistachios, and pomegranate seeds.


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