Chocolate and Cranberry Cakes

Chocolate and Cranberry Cakes
1 hr 10 min.


for 35 pieces
For the chocolate cream
500 milliliters Whipping cream
100 grams Semi-sweet chocolate couverture
1 packet Whip cream stabilizer
For the sponge cake
100 grams Semi-sweet chocolate couverture
150 grams softened Butter
75 grams Sugar
1 packet Vanilla sugar
3 medium Egg yolks
50 grams Pastry flour
Baking powder
100 grams ground, blanched almonds
50 grams chopped almonds
3 medium Egg whites
For the filling
175 grams Lingonberries
1 packet red Glaze powder
50 grams Sugar
4 tablespoons Brandy
To garnish
100 grams Semi-sweet chocolate couverture
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Preparation steps

Step 1/4

For the chocolate cream: Bring the cream to a boil, pour over the chopped chocolate, let stand for 1-2 minutes then stir until melted. Chill overnight. For the sponge cake: Chop the chocolate. Cream the butter, sugar, vanilla sugar and egg yolks until creamy. Sift the flour and baking powder over top then fold in along with the ground almonds, chopped almonds and chocolate. Whip the egg whites until stiff and fold in.

Step 2/4

Line a baking sheet with parchment paper and place a 28 x 30 cm (approximately 11 x 12 inch) cake frame on top. Fill with the batter and bake in a preheated oven at 180°C (approximately 350°F) for 25-30 minutes. Run a knife along the inside edges of the cake frame and remove. Let the cake cool.

Step 3/4

For the filling: Bring all ingredients to a boil. Stir until thickened then spread over the cake and let cool. Mix the whipped cream stabilizer into the chilled chocolate cream and whip for 5 minutes. Spread over the fruit filling and chill.

Step 4/4

To garnish: Chop the chocolate, place in a bowl and melt over a hot water bath, stirring occasionally. Spread out over a marble slab around 3-4 mm (approximately 1/8 inch) thick. Once the chocolate starts to set, use a spatula to scrape the chocolate into curls. Cut the cake into 7 x 5 cm (approximately 3 x 2 inch) pieces and garnish with the chocolate curls.