In a large bowl, cream the butter using an electric mixer on medium speed, and set aside.

In another bowl, whisk the egg yolks to a pale yellow color.

In a small saucepan, add the sugar, water, and lemon juice and bring to a boil. Reduce the heat to lox and cook for 5 minutes. The sugar syrup needs to reach the softball stage 235-240F/ 113 – 116; it is more accurate to use a thermometer.

Pour the hot syrup in a thin stream onto the yolks. Continue whisking until very well incorporated. Set aside to completely cool down.

Pour the mixture into the creamed butter, add the cocoa powder and mix on high speed, until you have a smooth cream. If the cream fails to thicken for any reason, place it in the freeze for 15 minutes, whisk it one last time and it will work.

Preheat the oven to 180°C/350°F. Make sure all the cake ingredients are at room temperature.

Using an electric mixer, beat the egg whites on high speed for 20 seconds. While beating, gradually add the sugar until soft peaks form.

In another bowl, beat the egg yolks one at a time, and add to the egg white mixture.

Stir in the flour and cocoa powder and fold gently to incorporate the batter.

Spread immediately over a 35 x 27cm/14 x 11 inches cookie pan lined with parchment paper.

Bake for 10 minutes or until you insert a toothpick in the center of the cake and it come out clean. Don’t overbake.

Invert the cake onto a smooth kitchen towel.

Remove the top piece of the parchment paper.

Tightly roll up the cake with the towel staring with its shorter end. Allow to cool down completely on a wire rack.

Unroll the cake on a counter top, remove the towel and spread half of the chocolate cream. Roll the cake without the towel this time.

Evenly top the rolled cake with the rest of the chocolate cream.

Place the chocolate in a double boiler (the upper one) and place water about ( 1 cup) in the lower boiler. Melt the chocolate over medium heat.

Don’t over heat the chocolate or allow water droplets to get into your chocolate or your batch will be ruined.

Remove the melted chocolate from heat and pour it over a sheet of parchment paper. Spread the chocolate to an even thickness.

Fold the parchment paper to a thick log, and place it in the freezer for about 25 minutes.

Remove from the freezer, and break using your hands to medium sized pieces, do that astly to prevent the chocolate from melting. Add the barks on top of the cake.

Sprinkle the pomegranate seeds evenly on top of the cake.

Dust the cake with some powdered sugar just before serving. Enjoy!!