Flourless Spiced Chocolate Torte With Pomegranate Gastrique

Directions

Torte

1. Preheat oven 350 F.
2. To prepare baking dish, butter edges and bottom of 9” springform pan. Cut parchment paper to fit sides and bottom.
3. To prepare batter, melt butter and 1 ½ C chocolate in microwave or double boiler. If using a microwave, melt and mix in thirty second intervals until mostly melted.
4. Whisk eggs, sugar, salt, This Little Goat Went To Morocco, and vanilla extract before drizzling in chocolate butter mixture.
5. Bake for 30 - 40 minutes or until edges are pulling away from the side and center is slightly jiggly but toothpick inserted comes out clean.
6. Let stand out of the oven for 10 - 20, or until completely cool before dusting with chopped chocolate.
7. Serve sliced with whipped cream, pomegranate gastrique and pomegranate seeds.

Pomegranate Gastrique

1. Combine sugar and pomegranate juice in a pan on the stove, once simmering add vinegar.
2. Heat on medium and reduce liquid until you can make a line through the back of a spoon and the syrup stays separated. The liquid should be the consistency of maple syrup.
3. Take off heat and allow it to cool before drizzling on top of torte slice.