Sort ingredients
helen
QR Code
Listen
Pdf
Preheat the oven to 190°C/170°C fan and line a 30x20cm baking tray with non-stick baking parchment
Put the chocolate into a bowl and microwave for 30 second intervals, stirring the chocolate each time, until melted
Whisk the eggs and sugar in the bowl of an electric mixer for 4-6 minutes, until pale and doubled in volume
Sieve 2 tablespoons of cocoa powder into the bowl and add the ground almonds and melted chocolate. Use a spatula to gently fold the mixture together until combined
Pour the mixture into the prepared baking tray and spread out evenly. Bake for 12 minutes or until set and slightly springy
Allow to cool in the tin for 8-10 minutes
Sieve the remaining cocoa powder onto a large piece of baking parchment laid onto a flat surface. Scatter the poppy seeds all over and flip the cake onto the poppy seeds. Remove the parchment
Mix the yogurt and vanilla bean paste together and spread onto the cake
Scatter the pomegranate seeds all over and lay the fruit on top
Use the parchment paper to help you tightly roll it into a log
Transfer to a serving plate and serve with some extra fruit if you wish