Chocolate Cake with Cranberries
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 158 kcal | (8 %) | ||
| Protein | 2.5 g | (3 %) | ||
| Fat | 9.2 g | (8 %) | ||
| Carbohydrates | 16 g | (11 %) |
Ingredients
- For the batter
- 100 grams Dark couverture chocolate
- 200 grams Margarine (or butter)
- 175 grams sugar
- 1 packet Vanilla sugar
- 2 grams Espresso powder
- 4 eggs (medium size)
- 250 grams Pastry flour
- 1 packet Baking powder
- 100 grams Hazelnuts
- 2 Tbsps cocoa powder
- 6 Tbsps Amaretto
- peel Oranges
- 100 grams Cranberry
- For the topping
- 200 grams Dark couverture chocolate
- 30 grams white Chocolate (for decorating)
- 30 grams red Maraschino cherry
Preparation steps
For the batter: Cut bittersweet chocolate into pieces, place in a metal bowl and melt over a pot of hot (not boiling) water. Allow to cool slightly.
Whip butter or margarine until creamy. Gradually add sugar, vanilla sugar, espresso powder and egg. Stir in melted couverture. Mix flour with baking powder and stir, then add hazelnuts, cocoa, amaretto and orange peel. Fold in cranberries.
Divide batter into two greased venison forms (alternatively a box shape). Bake in preheated oven at 180°C (gas mark 2-3, fan: 160°C) (approximately 350°F) for 30-40 minutes. Cover after 15 minutes with parchment paper. Remove from oven and let cake cool in the form.
For the topping: Cut chocolate into pieces, place in a metal bowl and melt over a pot of hot (not boiling) water. Place cake on a wire rack, place parchment paper underneath and coat cake with chocolate.
Place warm white chocolate in a tube and pipe lines on the cake. Allow glaze to solidify. Decorate cake with halved candied cherries and serve.
