Chocolate mousse cake with pomegranate syrup

This decadent dark chocolate mousse cake is delicately spiced with cinnamon and cardomom and topped with a tangy pomegranate syrup.

  • 6 hrs preparation
  • 35 mins cooking
  • Serves 12
  • Print


Chocolate mousse cake with pomegranate syrup
  • 200 gram dark (semi-sweet) chocolate, chopped coarsely
  • 60 gram butter, chopped
  • 6 eggs, separated
  • 2/3 cup (150g) caster (superfine) sugar
  • 400 gram dark (semi-sweet) chocolate, chopped
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 600 millilitre thickened (heavy) cream
  • 1/3 cup (75g) caster (superfine) sugar
  • 1/4 cup (60ml) orange juice
  • 1 medium_piece (240g) orange, rind peeled into wide strips
  • 1 (450g) pomegranate, seeds removed


Chocolate mousse cake with pomegranate syrup
  • 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.

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