Roughly chop the chocolate and melt over a warm water bath. Let it cool down a little. Separate the eggs. Beat the egg whites and 4 tablespoons of cold water until stiff with the whisk of the hand mixer, adding 100 g sugar, 1 packet of vanilla sugar and salt. Stir in the egg yolks one after the other.
Stir in melted chocolate. Mix flour, baking powder and cocoa. Sieve portions onto the egg cream and fold in. Line the hollows of a muffin tray (12 hollows) with paper sleeves and put about 1 tablespoon of mixture in each mould. Place 1 chestnut in the middle of each mould and cover with the remaining mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-25 minutes. Let the cake cool down briefly, then remove from the tin and let it cool down on a kitchen grid. Break apart the pomegranate and remove the seeds from the white skin. Whip the cream until half firm, while allowing 1 sachet of vanilla sugar to trickle in.
Place 1 chestnut in the middle of each mould and cover with the remaining mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-25 minutes. Let the cake cool down briefly, then remove from the tin and let it cool down on a kitchen grid. Break apart the pomegranate and remove the seeds from the white skin. Whip the cream until half firm, while allowing 1 sachet of vanilla sugar to trickle in. Dust the tartlets thickly with cocoa and decorate with a cream stain and pomegranate seeds