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Ingredients
Chocolate and Cranberry Cakes
- For the chocolate cream
- 500 milliliters Whipped cream
- 100 grams semi-sweet chocolate
- 1 packet whipped cream stabilizer
- For the sponge cake
- 100 grams semi-sweet chocolate
- 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 lingonberry
- 1 packet red Glaze
- 50 grams sugar
- 4 Tbsps Brandy
- To garnish
- 100 grams semi-sweet chocolate
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.
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.
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.
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.