We're loving this delicious new recipe from our Best Bitch Petra Galler!

You can read all about the amazing Petra over on our Best Bitch page or her beautiful Instagram @butterbutternz.

The pastry

For your pastry, preheat oven to 180C fan bake. Beat butter, sugar and vanilla paste in an electric mixer for 1 min until just combined. Scrape down sides of bowl, add remaining ingredients and mix until pastry comes together; do not overwork! 

Knead lightly on a lightly floured surface, wrap and refrigerate until rested and firm; about 30 mins. Roll out pastry on a lightly floured surface to 1.5cm-thick and cut out a 20cm-diameter round. Line the base of a 20cm-springform tin, lined with baking paper, prick pastry with a fork and bake for 18 minutes until golden. Set aside.

The mousse

For the chocolate mousse filling, whisk egg whites in an electric mixer until frothy. Gradually add sugar and whisk until combined and soft peaks have formed. Melt chocolate and butter. Gently fold yolks through meringue, then fold through chocolate mixture until combined. Don’t over mix as we want to keep as much air in the mixture as possible. Pour over pastry and bake until an inserted skewer withdraws clean; about 25-35 mins. Cool in tin until room temp.

The ganache

To make your ganache, heat your cream and pomegranate molasses until just under boiling then pour over your chocolate. Stir until melted and glossy, cool for 5 mins, then pour over the cake. Pop in the fridge for about 3 hours or until set. 

The topping

Combine your pomegranate seeds, pine nuts and all remaining ingredients in a small bowl and scatter over the top of the cake right before serving . Cut with a hot knife and dig on in.