Preparation

Make the Cake:

• 将架子放在烤箱的中心，然后将烤箱加热至350°F。轻轻在9×2英寸的圆形蛋糕盘的侧面涂油脂，并用羊皮纸在底部衬上。

  Finely grate 2 oz. of the chocolate and set aside. Coarsely chop the remaining chocolate and combine with the butter and 3 Tbs. water in a heatproof bowl. Set the bowl in a skillet of barely simmering water and stir frequently until the mixture is melted and smooth. Set aside.

  In a large bowl, whisk the egg yolks with 1/2 cup of the sugar and the salt until thick and lightened in color.

  In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar at medium-high speed to soft peaks, about 2 minutes. With the motor running, gradually add the remaining 1/4 cup sugar, beating to stiff peaks, 1 to 2 minutes more.

  将温暖的巧克力和面粉搅拌到蛋黄混合物中。用橡胶刮刀，将四分之一的白人折成巧克力面糊。将剩余的白色刮入巧克力混合物中，然后将磨碎的巧克力撒在上面。一起折叠。将面糊倒入准备好的锅中，然后将其均匀地铺开。

  烘烤，直到插入蛋糕中央的牙签上，大约25分钟被湿润的碎屑弄脏了。在架子上的锅中冷却10分钟。在蛋糕的边缘跑一把刀，然后将其倒入另一个架子上。取出锅和羊皮纸，然后将蛋糕倒在第一个架子上（蛋糕的外部可能会随着处理而破裂是正常的）。让完全冷却。

制作石榴果冻：

• 炉篦足够的苹果(包括果皮)yield 3/4 cup. In a medium saucepan, bring the grated apple, pomegranate juice, sugar, and cranberries to a simmer over medium heat. Simmer, covered, until the apple is softened and the mixture has thickened a little, about 10 minutes. Uncover and continue to simmer, stirring occasionally at first and then constantly towards the end, until the liquid has evaporated and the mixture is reduced to 3/4 cup, about 5 minutes.

  With a rubber spatula, press the pulp through a medium-mesh strainer into a bowl until you can’t get any more juice out of the pulp. Scrape all of the juice clinging to the bottom of the strainer into the bowl and discard the pulp in the strainer.

  从蛋糕的侧面和顶部刷掉任何松散的面包屑，并易于脱落的硬皮碎片。将蛋糕转移到纸板圆或蛋pan底部。

  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。

Make the Glaze:

• 将巧克力，黄油，蜂蜜和盐放在一个隔热锅中的隔热碗中，几乎没有煮水。轻轻搅拌直至巧克力融化，混合物非常光滑。从火上取出，搅拌2汤匙。凉水。在不搅拌的情况下冷却至室温。如果不立即使用，请在室温下盖上并存储。将蛋糕放在烤盘上的架子上。用偏移刮刀，在蛋糕的侧面和凝胶的顶部撒1/3杯釉料（请注意不要干扰凝胶）以使表面和胶水粘在任何碎屑上。将剩余的釉料轻轻地在几乎没有沸腾的水的煎锅中轻轻地温暖到90°F - 釉料应具有浓稠，可浇注的奶油的稠度。

  Scrape all of the glaze onto the top of the cake. Spread the glaze over the top and all around the sides. For the shiniest glaze, work quickly and use as few strokes as possible. Scoop up any excess glaze from the baking sheet and use it to cover bare spots.

  Garnish with pomegranate seeds (if using) and let the cake rest on the rack for 10 minutes. Transfer to a cake plate and let sit at room temperature until set, 15 to 30 minutes, or up to several hours before serving.