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Cake:
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1. Prepare Crimson POM Jelly in advance of making cake
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2. Prepare fresh pomegranate juice
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3. Preheat oven to 400u00b0F
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4. Prepare an 11 x 16 x 1/2-inch baking sheet by greasing and lining with wax paper. Allow 2 inches to overhang the short end of the pan. Grease the top surface of the paper
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5. Sift together flour, baking powder, cocoa and salt; set aside
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6. Beat eggs on medium speed until fluffy and pale in color
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7. Gradually add sugar and continue beating until light and thick, about 5 minutes
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8. Add pomegranate juice, vanilla and raspberry liqueur
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9. Gently fold in the flour mixture
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10. Spread batter in prepared pan
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11. Bake in preheated oven for 8 to 10 minutes or until cake springs back when pressed with finger. Cool on wire rack for 5 minutes before assembling roll
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Frosting:
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1. Combine milk and butter in a saucepan and bring to a boil
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2. Remove from heat and add chocolate; stir until chocolate is smooth and melted
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3. Add raspberry liqueur and sifted powdered sugar; beat until of spreading consistency
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To Assemble:
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1. Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranates underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside
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2. Turn out the cake onto a cloth kitchen towel that has been dusted with powdered sugar
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3. Remove the wax paper and use the towel to roll cake lengthwise into a cylinder. Allow to cool for 10 to 15 minutes
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4. Mix 1 1/2 tablespoons Crimson POM Jelly with 3 tablespoons raspberry liqueur. Unroll the cake and spread with the jelly mixture
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5. Spread 1/3 of the chocolate frosting on next. Whip the cream and fold in the arils. Fill the cake with whipped cream mixture
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6. Use the towel to roll up the cake, and place on a platter seam side down
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7. Frost the outside with the remaining frosting
