Chocolate Mousse Cake With Pomegranate Syrup - cooking recipe

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

Preparation

Preheat oven to 325\u00b0F. Grease a 9 inch springform pan and line base and sides with baking paper.
Combine chocolate and butter in a small saucepan. Stir over low heat until smooth then let cool.
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.
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.
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.
Pour mousse over cake in pan. Cover and refrigerate for 6 hours, or until firm. Just before serving, top with pomegranate syrup.