My goodness! Has it really been over two weeks since I shared a recipe with you all? The time is flying and here I am…I’m emerging from a two (or three?) week baking hiatus. Baking is good for my soul, so hopefully I don’t take a hiatus that long moving forward. Well….unless it’s over 95 degrees outside and I don’t want to melt alive in my house.
I recently found the most simplest of baking recipes and here is what I love about it: (a) it contains eight simple ingredients that you most likely already have in your kitchen, (2) it’s a crowd pleaser and (3) it’s incredibly versatile. For example, you can add nuts or seeds, dried fruit, real fruit, white chocolate chips, caramel and more.
The original recipe is for a chocolate chip cookie cake, however, I wanted to be playful and use chocolate-covered pomegranate seeds in place of the chocolate chips. I was looking for that chocolaty, sweet and tart flavor profile and I achieved it. Oh, did I achieve it. Moreover, when you bite into a slice of this cookie cake, you’ll enjoy the sweet and tart punch of melty chocolate-covered pomegranate seeds. I know, right?! Don’t forget, pomegranate seeds contain antioxidants, which are good for you. More reason to enjoy this cookie cake.
Cookie Cake with Dark Chocolate-Covered Pomegranate Seeds
Inspired from a recipe in this book. Pg 54
– 1/2 cup unsalted butter, room temperature
– 1 cup all-purpose whole wheat flour
– 11/2 tsp baking powder
– 1/4 tsp sea salt
– 1 cup packed light brown sugar
– 1 tsp organic vanilla extract
– 1/2 tsp organic almond extract
– 1 large egg
– 1 cup dark chocolate-covered pomegranate seeds
Preheat oven to 350 degrees. Butter a 10-inch spring form cake pan.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a separate bowl, beat the butter and brown sugar with an electric mixer until well blended. Add the vanilla and almond extracts, and egg until light and creamy. Incorporate the dry ingredients until just blended. Fold-in the dark chocolate-covered pomegranate seeds.
Pour the batter into the cake pan and use a rubber spatula or butter knife to even-out the top. Bake for 25 to 30 minutes. Remove from oven and cool on a wire rack.