Molten Chocolate Cake with Pomegranate Granita

Granita (pronounce grah-nee-TAH) is the Italian version of sorbet, only with a courser texture. Pomegranate and chocolate is a traditional combination because the flavors match so well. Pomegranate season runs from September through December, but the juice and seeds can be frozen for later use.

Prep Time: 5 hours

Cook Time: 20 minutes

Ingredients:

• 7 Pomegranates (to make 3 Cups Juice)
• 1/3 Cup of Sugar or more, to taste
• 1/3 Cup Orange Juice
• 4 Ounces Good Quality Bittersweet Chocolate, chopped
• 3/4 Cup Sugar
• 9 Tablespoons Butter, unsalted
• 3 Large Eggs
• 1/2 Cup Unsweetened Cocoa Powder, sifted
• Pinch of Salt

Preparation:

For the Granita

Juice the pomegranates by cutting them in half and using a citrus reamer or juicer. Alternatively, scoop out the seeds and press out the juice through a sieve. Save some of the seeds to use as garnish.

In a bowl combine the pomegranate juice, 1/3 sugar, and orange juice. Stir until the sugar has dissolved. Taste and add more sugar if you like it sweeter. Remember that freezing will dull the sweetness somewhat.

Pour the mixture into a 9 by 13 inch pan or dish, cover tightly with plastic wrap, and place in freezer. Let the liquid freeze solid, about 3 to 4 hours. Break up the ice into large chunks and place into a bowl. Break the ice into smaller pieces with a mixer or fork (about pea size). Return the granita to the pan, cover tightly with plastic wrap, and return to freezer. Freeze for at least 2 hours before serving.

For the Molten Chocolate Cake

Preheat oven to 350 degrees. Use one tablespoon of butter to coat the inside of 6 1-cup souffle cups or ramekins.

In a double boiler or mixing bowl placed over simmering water, combine the remaining butter and chocolate. Stir the butter and chocolate until melted and well combined. Remove the bowl from heat and whisk in the sugar. Add the eggs one at a time, combining well after each addition.

Add the cocoa powder and salt, mixing until just combined. Pour batter into buttered ramekins.

Place ramekins on a cookie sheet and place into oven. Bake for approximately 20 minutes or until a crust has formed on the cake. The cakes will remain liquid in the center if you don't overcook them.

To Serve

Remove cakes from oven and let cool for 5 minutes. Immediately remove the cakes by inverting them onto serving plates. Serve with a scoop of pomegranate granita on the side. If you like, add some pomegranate seeds for garnish.

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