Chocolate Mousse Cake With Pomegranate Syrup Recipe

Name: Chocolate Mousse Cake With Pomegranate Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 oz semisweet chocolate, chopped coarsely; 4 1/2 tbsp butter, chopped; 6 None large eggs, separated; 3/4 cup granulated sugar; None None Chocolate Mousse; 14 oz semisweet chocolate, chopped; 1/4 tsp ground cardamom; 1/2 tsp ground cinnamon; 2 1/2 cups heavy cream; None None Pomegranate Syrup; 1/3 cup granulated sugar; 1/4 cup orange juice; 1 None medium orange, zest cut into wide strips with a vegetable peeler; 1 None pomegranate, seeds removed

Servings: persons

7 oz semisweet chocolate, chopped coarsely
4 1/2 tbsp butter, chopped
6 None large eggs, separated
3/4 cup granulated sugar
None None Chocolate Mousse
14 oz semisweet chocolate, chopped
1/4 tsp ground cardamom
1/2 tsp ground cinnamon
2 1/2 cups heavy cream
None None Pomegranate Syrup
1/3 cup granulated sugar
1/4 cup orange juice
1 None medium orange, zest cut into wide strips with a vegetable peeler
1 None pomegranate, seeds removed

1
Preheat oven to 325u00b0F. Grease a 9 inch springform pan and line base and sides with baking paper.
2
Combine chocolate and butter in a small saucepan. Stir over low heat until smooth then let cool.
3
Whip egg yolks and 1/3 cup sugar in a large bowl until thick and creamy. Beat in chocolate mixture. Whip egg whites and remaining sugar to soft peaks then fold into chocolate mixture, in 2 batches. Transfer to prepared pan and bake for 35 mins, or until a skewer inserted in the center comes out with moist crumbs attached. Let cool in pan.
4
Meanwhile, to make the chocolate mousse, stir chocolate in a small saucepan over low heat until smooth then stir in spices. Whip cream to soft peaks then fold into chocolate mixture until just combined.
5
For the pomegranate syrup, combine sugar, orange juice and orange zest in a small saucepan. Stir over medium heat, without boiling, until sugar dissolves. Bring to a boil then remove pan from heat and stir in pomegranate seeds. Let cool.
6
Pour mousse over cake in pan. Cover and refrigerate for 6 hours, or until firm. Just before serving, top with pomegranate syrup.

1883

kcal

Calories

127

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 7 oz semisweet chocolate, chopped coarsely, 4 1/2 tbsp butter, chopped, 6 None large eggs, separated, 3/4 cup granulated sugar, and more.

Yes, Chocolate Mousse Cake With Pomegranate Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Mousse Cake With Pomegranate Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions