27/08/2026
Ruby Pomegranate & Dark Cocoa Noon 🍫❤️
Pomegranate season starts now, and this is the first cake of it. Dark chocolate mirror, cold white yogurt cream, and enough ruby on top to make the whole thing look like jewellery. No oven, no baking skills, one ring and a fridge. The pomegranate brings the antioxidants, the Greek yogurt brings the protein, and the chocolate is there because it's nearly September.
Our food stackers are perfect to create this gorgeous dessert.
RECIPE
Base: 200g digestive biscuits + 90g melted butter — blitz, press into a 20cm ring, chill 20 min.
Chocolate line: 80g dark chocolate, melted, spread thin over the base. Chill 10 min.
Cream: 600g thick Greek yogurt + 120g honey + 1 tsp vanilla + 8g gelatine sheets (soaked, melted in 3 tbsp warm cream). Fold, pour over the base, level with a spatula. Fridge 4 hours.
Mirror: 120g dark chocolate + 60ml cream, melted together, poured over the set cake and tilted flat. 20 min in the fridge.
Top: lift the ring off, then a crown of whole raspberries with pomegranate seeds tucked between them.
Four layers, and the only hard part is waiting.
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