Chocolate Cake with caramel, Pomegranate Cream, and Ice-cream

sokolatopita me karamela

Chocolate cake with caramel is a classic favorite dessert! Quick and easy to make, full of chocolate, and always delicious. Enjoying a vegan or vegetarian version with minor changes is so easy.


sokolatopita me karamela

Chocolate Cake with caramel, Pomegranate Cream, and Ice-cream

Our sweet chocolate cake is balanced by the natural acidity of the fruit. We suggest adding Messino Pomegranate Balsamic Cream to refresh the classic recipe. The acidity of the pomegranate complements the chocolate lava and light caramel after taste to create a fruity chocolate sin.
Servings 4
Time 30 minutes


  • 250 gr Couverture chocolate
  • 280 gr Butter 220 gr for the cake and 60 gr for caramel sauce
  • 130 gr flour
  • 220 gr sugar
  • 4 eggs
  • 2 vanillins
  • Zest from 1 orange
  • Messino Pomegranate Balsamic Cream
  • 120 gr heavy cream 35%
  • 85 gr brown sugar
  • 1 tsp vanilla extract
  • 1 pinch salt
sokolatopita me karamela kai rodi
This recipe was created with
Messino Pomegranate Balsamic Cream product link


For the chocolate cake:

  • Preheat the oven to 180 degrees C, and set to fan
  • Place a saucepan with water on medium heat and add a bowl on top (Bain-marie). Place the couverture and 220g butter in the bain-marie and mix softly until melted. Keep the mixture lukewarm, making sure it does not refreeze
  • In a mixer's bowl, add the eggs and the sugar. Beat with the whisk attachment on high speed for 10-12 minutes, until it rises and becomes light and fluffy
  • Add the flour, vanillins, orange zest, and two teaspoons Pomegranate Balsamic cream in the bowl. Finish with the addition of melted chocolate
  • Stir lightly with a spoon until everything is incorporated
  • Grease a 22x30 cm baking pan with butter and sprinkle with flour
  • Pour your mix into your baking pan and bake in a preheated oven for 20 minutes

For the caramel sauce:

  • Place60g butter, brown sugar, and heavy cream in a saucepan over medium heat. Stir constantly with a spatula until it starts to boil. Make sure you keep the heat low and do not allow the caramel to burn
  • When the sauce begins to reduce and turn golden, remove from the heat. Add the vanilla extract and salt and whisk gently
  • Serve your moist chocolate pie with a scoop of vanilla ice cream, pour caramel sauce on top, and glaze with Messino Pomegranate Balsamic cream

Extra Tip:

  • Keep in mind that baking time is crucial to this recipe. Do not bake for more than 20 minutes and if you are not sure of the result try the following trick: Pin your pie with a fork to check its texture inside. It should be a little moist.