For the chocolate solid, melt 300 grams of milk chocolate in a double boiler. Place baking paper on the base of 2 portioned heart-shaped clamp molds and divide the mixture into them

Sprinkle pomegranate seeds and cashews on it and put them in the fridge. After it cools, take it out of the fridge and remove it from the mold. For the cream, melt the chocolate in a double boiler. In another bowl, whisk the butter until it thickens and turns white.

Add powdered sugar and vanilla and continue whisking. Gradually add the chocolate with the help of a spatula. Stir and set aside until you get a homogeneous mixture. For the cake, beat the powdered sugar and butter until they turn white. Then add the eggs one by one. Add the milk. Sift the flour, cocoa, vanilla and salt together and add on top. Mix gently until you get a homogeneous consistency. Pour the mortar into a small baking sheet lined with baking paper.

Check it in a preheated 175 degree oven (insert a toothpick into the cake, if it comes out clean, it means it is cooked), cook and cool. When the cake cools, cut the chocolates with the help of the heart mold you prepared. Place the cake pieces you cut into the base of the clamp molds and moisten them with the coffee you have melted in water. Put the cream you have prepared on it in a thick layer and freeze a little. Place the last layer of chocolate. Keep the cakes in the refrigerator until frozen in this way. Carefully remove from the mold and serve.