Lucky Cake… I can’t guarantee it will ease the sorrows and hardships of life, but this soft chocolate and cocoa cake, made auspicious for the future with plenty of pomegranate seeds and creamy red fruit sauce, is delicious and, excuse the modesty, looks great!!!
It is also decorated with soft swirls of ganache, which you can add generously to each guest’s portion to make the tasting… unbelievably indulgent!
Instead of simmering the mixed red fruits to thicken them, you can use a few tablespoons of berry jam!
I also suggest the Vasilopita , a cake from Greek cuisine where you need to hide a coin and serve it at the New Year’s Eve dinner… whoever finds it will have an amazing new year!! But remember… you always have to work very hard, ha ha!!!
VASSILOPITA
LUCKY CAKE
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 40 Minutes
- Portions: 8.5-inch mold
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients for LUCKY CAKE RECIPE
- 1/2 cup unsweetened cocoa
- 4 oz dark chocolate
- 1.5 cups all-purpose flour
- 3 medium eggs
- 3/4 cup sugar
- 2/3 cup butter
- 3 tsps baking powder
- 1 glass milk (About)
- 5 oz red fruit and blueberry sauce (Simmer on low heat to thicken)
- 2 pomegranates
- 4 oz dark chocolate
- 1/2 cup fresh liquid cream
Tools for LUCKY CAKE RECIPE
#adv
- Parchment paper
- Cake pan
FOR THE PREPARATION OF THE LUCKY CAKE RECIPE
Cream the butter with the sugar until the mixture is fluffy.
In a double boiler, melt the chocolate and, when lukewarm, add it to the rest of the preparation.
Sift flour, cocoa, baking powder, and salt and add them to the preparation, gradually diluting and alternating with the milk: you should obtain a smooth and soft cream.
Line the mold with wet and squeezed parchment paper, and pour the mixture in, placing everything in a preheated oven at 350°F for about 40/45 minutes (perform the usual toothpick test to check the cake’s doneness).
Once the lucky cake is cooked, let it cool before proceeding to prepare the ganache.
Remove it from the freezer and beat the chocolate cream well with electric whisks, making it soft and light.
Also peel the pomegranate well, using disposable gloves to avoid staining your fingers.
Decorate the lucky cake with ganache cream, making swirls only along the circumference of the cake while pouring the red fruit cream and a few tablespoons of pomegranate seeds inside.
Store the lucky cake in the refrigerator until ready to serve, and … enjoy and happy new year with this tasty and intriguing cake!
Annalisa
Advice and Notes
ALSO SEE POMEGRANATE SPRITZ
POMEGRANATE RISOTTO WITH CHIVES
CHICKEN SCALOPPINE WITH RADICCHIO AND POMEGRANATE
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