Ingredients
Method
1.Preheat oven to 170°C (150°C fan forced). Grease a 22cm (9-inch) springform pan, line base and side with baking paper.
2.Place chocolate and butter in a small saucepan over low heat, stir until smooth and melted. Cool.
3.Beat egg yolks and ½ cup of the sugar in a small bowl with an electric mixer until thick and creamy. Beat in chocolate mixture. Transfer to a large bowl.
4.Beat egg whites and remaining sugar in a clean large bowl with electric mixer until soft peaks form, fold into chocolate mixture, in two batches. Spoon mixture into pan.
5.Bake cake 35 minutes or until a skewer inserted into the centre comes out with moist crumbs attached. Cool in pan.
6.To make chocolate mousse, stir chocolate in a small saucepan over low heat until smooth, stir in spices. Beat cream in a large bowl with an electric mixer until soft peaks just form. Fold in chocolate mixture until just combined.
7.Pomegranate syrup, stir sugar, juice and rind in a small saucepan over medium heat, without boiling, until sugar dissolves. Bring to the boil. Remove pan from heat, stir in pomegranate seeds, stir to coat in syrup, cool.
8.Pour mousse over cake in pan. Cover, refrigerate 6 hours or until firm. Just before serving top with pomegranate syrup.
To remove seeds from a pomegranate, cut the fruit in half crossways, hold the half, cut-side down, in the palm of your hand over a bowl, then hit the outside firmly with a wooden spoon. The seeds should fall out easily, discard any white pith that falls out with them. Cake and syrup can be made a day ahead, store separately in airtight containers in the fridge.
Note
