Rich Chocolate Cake w/ Pomegranate-Chocolate Glaze

If you love chocolate, you will go crazy for this cake.  Possessed by a strong bout of generosity, I decided to cook a meal for the ten classmates in my master's program (thankfully, my school agreed to cover the cost of food).  I made this tart and a pumpkin pie for dessert, but this was the clear winner - with a few slices leftover for the next day, there was a bit of a race to see who could get to them first - they were gone by 9 am. 

Next time I'll make at least two tarts, maybe even 3.

In any case, this is a rich, delicious and decadent dessert, which is quick and easy to put together.  I hope you like it as much as I and my classmates did - I have little doubt that you'll be happy with it!

Chocolate Layer Tart w/ Gingerbread Crust - serves 8-10

For the crust:
1 cup finely ground graham crackers or sweet, cinnamon-flavored crackers (you can grind them in a food processor or with a potato masher)
5 tablespoons butter, melted
1/4 cup sugar

For the filling:
1 1/4 cup heavy cream
9 ounces bittersweet chocolate (65% chocolate is best), roughly chopped
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt

For the glaze:
2 tablespoons heavy cream
1 3/4 ounces bittersweet chocolate (again, 65% chocolate is best), roughly chopped
1 teaspoon pomegranate molasses
1 tablespoon warm water

Preheat oven to 350 degrees.
1. To make the crust, stir all the ingredients together and press evenly onto the bottom and sides of a 9-inch fluted tart pan.  Bake until firm, about 10-12 minutes. Cool completely before pouring in the filling.
2.  To make the filling, bring the cream to a boil, and pour over the chopped chocolate in a heat-proof bowl.  Stir gently, until cream and chocolate are thoroughly combined.  Whisk the eggs, vanilla, and salt in another bowl, and stir into the chocolate-cream mixture.
3.  Pour the filling into the crust, and bake until filling is set about 3 inches in from the edge of the pan, but the center is still wobbly (the tart will continue to set while it is cooling), about 20-25 minutes. Cool completely on a rack, about 1 hour.
4.  To make the glaze, bring the cream to a boil, and pour over chopped chocolate in a bowl.  Stir until combined, add the pomegranate molasses and warm water, and mix together.  Pour glaze over the tart, and twirl the pan gently to spread the glaze evenly.

Let the glaze set for about one hour, and then delight in a beautiful chocolate cake!! You may want a large glass of milk, dessert wine, or water while enjoying this.

Merci, à bientôt!


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