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Valentine’s Dessert: Flourless Chocolate & Pomegranate Cake

Author Izy


  • 2 eggs , , separated
  • 1/3 cup (66 g) granulated sugar
  • pinch of salt
  • 2 tbsp cocoa powder
  • 1 tsp vanilla extract
  • 2.3 oz (66 g) bittersweet chocolate, melted
  • 2.3 oz (66 g/ 4 1/2 tbsp) unsalted butter
  • 1/4 cup (60 ml) boiling water
  • To serve:
  • Whipped cream
  • fresh pomegranate arils


  • 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.