Molten Chocolate Cake with Pomegranate Granita has both taste and presentation to add to its resume.

Pomegranate Granita

Juice of 6 pomegranates, about 2Z\x to 2C\v cups

¼ to ½ cup Pama Liqueur

1/3 cup sugar, or more, to taste

1/3 cup orange juice

Molten Chocolate Cake

9 tablespoons unsalted butter, divided

4 ounces quality bittersweet chocolate, chopped

¾ cup sugar

3 large eggs

½ cup unsweetened cocoa powder, sifted

Pinch of salt

Garnish

Pomegranate seeds

Edible fresh red flowers

Granita: Cut pomegranates in half. Scoop and squeeze out seeds. Reserve small amount of seeds for garnish. Place seeds in blender and blend until they have just broken and have released juice. Press seeds and liquid through sieve.

In a bowl, combine pomegranate juice, liqueur, sugar and orange juice. Stir until sugar has dissolved. Add remaining sugar to taste. Pour mixture into a 9 x 13-inch pan, cover tightly with plastic wrap and freeze. Once completely frozen, break granita into small chunks or scrape surface with a fork. Reserve in freezer.

Cake: Preheat oven to 350 degrees. Use one tablespoon butter to coat inside of 6 1-cup soufflé cups or ramekins. In double boiler or mixing bowl placed over simmering water, combine remaining butter and chocolate. Stir butter and chocolate until melted and well combined. Remove bowl from heat and whisk in sugar. Add eggs one at a time, combining well after each addition. Add cocoa powder and salt, mixing until just combined.

Pour batter into ramekins. Place on cookie sheet and bake for approximately 20 minutes or until a crust has formed on cakes. The cakes will remain liquid in the center if they are not overcooked. Remove cakes from oven and cool for 5 minutes. They can be served in the ramekins, or you can unmold the cakes by inverting them onto serving plates.

Assembly: Serve with a scoop of pomegranate granita on the side or on top of the cake. Garnish with pomegranate seeds and edible fresh red flowers.

Recommended pairing: Starbucks Caffè Verona, one of Starbucks most popular coffees. This versatile, complex blend combines Latin American and Asia Pacific coffees with a touch of Italian Roast for added depth and sweetness.