Chocolate-Pomegranate Torte
"For the best flavor and texture, make the cake and spread it with the jelly a day or two before serving. Glaze it on the day you serve it...."
INGREDIENTS
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2 oz. (4 Tbs.) softened unsalted butter, cut into 4 pieces; more for the pan
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6 oz. bittersweet chocolate (70% or 72% cacao)
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3 large eggs, separated
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3/4 cup granulated sugar
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1/4 tsp. table salt
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1/8 tsp. cream of tartar
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2-1/4 oz. (1/2 cup) unbleached all-purpose flour
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1 medium Pink Lady or Braeburn apple
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1-1/2 cups pure unsweetened pomegranate juice
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1/4 cup plus 2 Tbs. granulated sugar
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12 fresh or frozen cranberries
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6 oz. bittersweet chocolate (70% or 72% cacao), chopped medium fine
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3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces
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1 Tbs. honey or light corn syrup
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Pinch table salt
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Fresh pomegranate seeds, for garnish (optional)
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