Molten Chocolate Lava Fondant Pudding Cake with Pomegranate and Candied Ginger

Instructions

1. Pre-heat your oven to 400 degrees F. Grease 4 oven-proof ramekins with butter; Place on a heavy duty baking sheet. Set aside.
2. Heat the chocolate and butter in a double boiler over medium heat until melted and silky, stirring constantly. Once smooth, remove from the heat and set aside. If you don't have a double boiler, just place a bowl over a pot with some water in it. Make sure the water will not touch the bowl once boiling - works just as good as a double boiler.
3. Once the chocolate has been set aside, combine the eggs, salt and sugar in a medium sized bowl. Whisk until fluffy and most of the sugar has dissolved into the eggs. Stir in the vanilla and pomegranate juice.Gently fold in the cooled chocolate/butter mixture. Once combined, add the flour. Stir well.
4. Pour batter into ramekins, leaving 1/3rd headroom in each container as the cake will rise slightly in the oven. Bake for 10-12 minutes, or until the cake is firm on the sides. You don't want to cook it all the way through or you won't have any ooziness.
5. Remove from the oven. Use a knife to loosen the sides. Using an oven mitt, carefully place a plate or shallow bowl over a cake filled ramekin. Gently turn upside down so the cake transfers from the ramekin to the plate. Serve with a side of good quality vanilla ice cream.
6. Eat!
7. To make pomegranate juice: Take 1 pomegranate. Cut it in half. Careful not to smash your fingers, hold the halfed fruit cut side down and bash the crap out of the top and sides with a wooden spoon - this will release the seeds rather effectively and quickly into a bowl. Remove any pithy parts. Place seeds in a food processor and process on high until all the seeds have been pulverized. Place a fine mesh siv over a bowl and pour the smashed seeds into that. Let the liquid drain into the bowl and voila - pomegranate juice!