Gluten Free Pomegranate Chocolate Cake Recipe
Preheat the oven to 325°F. Line a 9 x 9 pan with parchment paper. Set aside.
In a large bowl, beat the beans with a hand mixer until smooth. Add in 3 of the eggs, vanilla extract and salt and mix until smooth. Add coconut oil and maple syrup and mix to combine. Add the remaining 2 eggs and mix until well combined.
In a separate bowl using a fine mesh sieve, sift together the cocoa powder, baking powder and baking soda. In small batches, add the cocoa mixture to the bean mixture and mix until just combined. Using a hand mixer, beat on high for approximately 1 minute, or until smooth. Pour the batter into the prepared pan.
Bake for 40 to 45 minutes, or until the top is firm to the touch and a toothpick inserted in the center comes out clean. Carefully lift the cake out of the pan using the parchment paper and transfer to a wire cooling rack. Refrigerate for at least 8 hours or overnight.
Remove the cake from the refrigerator and transfer to a large cutting board; discard the parchment paper. Using a 2-inch heart-shaped cookie cutter, cut out 16 hearts from the cake. Place the cake hearts on a large rimmed baking sheet.
In a heat-safe bowl, add the chocolate chips and olive oil and mix lightly. Microwave chocolate in 15-second intervals, stirring between each interval, until melted (about 1 minute).
Working quickly, add ½ teaspoon of melted chocolate on top of each cake heart and spread into an even thin layer. Cover the chocolate with pomegranate arils. Refrigerate for at least 30 minutes before serving to allow the chocolate to set.