To make the cake: Preheat the oven to 350 F (180 C). Grease and line a 6 or 4-inch cake tin with some oil (Alternatively, grease 2 large muffin cups).

In a large bowl whisk the egg whites whilst gradually pouring in the sugar until firm peaks form.

In a medium bowl, mix together the egg yolks, salt, cocoa and vanilla.

In a small pot melt together the chocolate and butter over a low heat until melted. Pour this into the egg yolk mixture and whisk to combine. Slowly beat the boiling water into the chocolate mixture too.

Mix about 1/4 of the beaten egg whites into the yolk mixture to loosen it. Then pour the yolk mixture into the egg whites and gently fold together using a rubber spatula.

Pour cake mixture into the prepared tin and bake for 20-30 minutes, it should still be set and dry on top. (The 6" pan will need around 20-25 mins, muffin tins will need 15-20 mins). Leave to cool completely in the tin before turning out onto a plate.

Serve with the whipped cream and fresh pomegranate arils.