I have made this cake twice, to rave reviews! When I served it at Christmas dinner, my aunt called it "ten dollars-a-slice" cake. It was light and fluffy, with rich chocolate flavor and just enough pomegranate flavor to add a tangy dimension. Subtle and delicious! Everyone who took a bite moaned audibly :)
Make sure you get real pomegranate juice, I couldn't find any and the "coctail" with fructose and other juices never gelled, even when reduced. I found the cake a bit dry too.
Is 12 cranberries the correct quantity? I made this, and it turned out very tasty, but I feel that it might have been light on the jelly.
This cake is crazy good. The tartness of the pomegranate jelly is the perfect complement to bittersweet chocolate. (I used Scharffen Berger.) This recipe is totally worth the time it takes, in my book. As for the jelly cooking time mentioned in other reviews, I followed the timing in the recipe, and though the jelly did not gel while I was reducing it, it did gel a while after I put it on the cake.
I've made this at least ten times, per the requests of my family and friends. The last few times, and to the best reviews, I substituted a raspberry coulis instead of the pomegranate jelly: gently boil 2 cups of raspberries, a bit of lemon juice and a cup of sugar for around ten minutes, then strain the seeds through a mesh seive. This gives you a fabulous tasting, quick, rich jelly with the perfect consistency that pairs beautifully with the dark chocolate in the cake.
This recipe is very good, though not the best chocolate cake I have ever made. The cake was a bit dense and the pomegranate jam didn't come through as clearly as I might have liked. I would however make this cake again. One thing to keep in mind is that the jam does NOT take 5 minutes to cook down. It is more like at least 50 minutes--maybe a type-o. The jam is worth making; just be prepared that it will take a lot more time. The rest of the recipe seemed flawless as far as timing and technique went. The cake looked nearly as beautiful as the one in the picture too.
This recipe was excellent. The instructions were clear and the texture of the torte was FANTASTIC! I would highly recommend taking the easier (albeit less authentic) route of substituting premade pomegranate jelly or other preserve. It saved me SO much time! I took it to a party and it was an instant hit.
Excellent recipe, directions were easy to follow. Only difficulty was making the pomogranate jelly. Other than that it was a hit with our family, we made it twice for 2 birthdays.
EXCELLENT!! I have made it twice in the last two weeks and everyone loved it both times. It is quite elegant looking with the glaze and the pomegranate seeds, and extra seeds are a good idea to serve with it, as well as whipped cream.
Fantastic torte. Better the second day. Time consuming recipe to make but well worth the effort.
Tastes great, but very rich! It took me a long long time to cook the pomegranate/apple mix into a thick jelly.
I made this but because of time/ingredient limitations, I used trappist cherry preserves for the jelly on the top. It was far easier to make than I thought it would be, and the cake came out incredibly rich and moist.
5 Stars for taste, but the jelly took far too long to condense, so I would recommend just buying good-quality preserves. It received rave reviews from everyone!
I attempted this for a dinner party and it was a showstopper- some thoughts:
1) Try substituting frozen mixed berries for the cranberries/apples- I did this and the flavors were fantastic.
2) The chocolate cake- though delicious- was slightly dry. To remedy this- try experimenting with a smaller, higher cakepan-- possibly several individual-size cakepans, a small bundt pan, or a cupcake pan? Let me know how this works out for you...
This is a great recipe. I cooked it on pure convection and only for 20min maybe could have been a little less. Beautiful consistency. Be care after you put the final glaze on to step away and not retouch! Rave reviews from friends/ The perfect blend of flavours. Goes great with a french Maury.