准备

做蛋糕：

• Position a rack in the center of the oven and heat the oven to 350°F. Lightly grease the sides of a 9×2-inch round cake pan and line the bottom with parchment.

  细磨碎2盎司。巧克力，放在一边。粗切碎剩余的巧克力，并与黄油和3汤匙混合。在耐热碗中的水。将碗放在几乎没有煮水的煎锅中，并经常搅拌直至混合物融化并光滑。搁置。

  在一个大碗中，用1/2杯糖和盐搅拌蛋黄，直到浓密并变浅。

  在装有搅拌器附件的立式搅拌机中，以中高速度将蛋白和牙垢奶油打成柔软的峰，约2分钟。随着电动机的运行，逐渐加入剩余的1/4杯糖，跳到硬峰，再增加1至2分钟。

  Whisk the warm chocolate and the flour into the yolk mixture. With a rubber spatula, fold one-quarter of the whites into the chocolate batter. Scrape the remaining whites into the chocolate mixture and sprinkle the grated chocolate on top. Fold together. Pour the batter into the prepared pan and spread it evenly.

  Bake until a toothpick inserted in the center of the cake comes out smudged with a few moist crumbs, about 25 minutes. Cool in the pan on a rack for 10 minutes. Run a knife around the edge of the cake and invert it onto another rack. Remove the pan and parchment and invert the cake onto the first rack (it’s normal for the cake to have a crusty exterior that may crack with handling). Let cool completely.

Make the Pomegranate Jelly:

• 足够的苹果（包括果皮）产生3/4杯。在中等锅中，将磨碎的苹果，石榴汁，糖和蔓越莓带到中火煮熟。煮熟，覆盖，直到苹果变软，混合物变稠，约10分钟。露出并继续煮沸，首先偶尔搅拌，然后不断伸到末端，直到液体蒸发并将混合物降低至3/4杯，约5分钟。

  使用橡胶刮刀，将纸浆穿过中间网滤器进入碗中，直到您再也无法从纸浆中取出果汁为止。将所有果汁固定在滤网底部的所有果汁中，然后丢弃过滤器中的果肉。

  Brush away any loose crumbs and easily detachable crusty pieces from the sides and top of the cake. Transfer the cake to a cardboard circle or tart pan bottom.

  搅拌果冻将其混合，将其刮在蛋糕上，然后将其均匀地铺在顶部。让果冻冷却直至凝固，大约1小时。此时，蛋糕可以用倒置的蛋糕盘覆盖，用塑料包裹（锅可防止塑料接触蛋糕），并在室温下储存长达2天。

做釉：

• Put the chocolate, butter, honey, and salt in a heatproof bowl set in a skillet of barely simmering water. Stir gently until the chocolate melts and the mixture is perfectly smooth. Remove from the heat and stir in 2 Tbs. cool water. Let cool to room temperature without stirring. If not using right away, cover and store at room temperature. Set the cake on a rack set over a baking sheet. With an offset spatula, spread 1/3 cup of the glaze around the sides of the cake and on top of the gel (be careful not to disturb the gel) to smooth the surfaces and glue on any crumbs. Re-warm the remaining glaze gently to 90°F in a skillet of barely simmering water—the glaze should have the consistency of thick, pourable cream.

  将所有釉料刮在蛋糕的顶部。将釉铺在顶部和侧面。对于最亮的釉料，请快速工作并尽可能少。从烤盘上挖出多余的釉料，并用它覆盖裸露的斑点。

  用石榴种子装饰（如果使用），让蛋糕放在架子上10分钟。转移到蛋糕板上，静置在室温下，直至凝固，15至30分钟，或最多几个小时。