Chocolate-Cranberry Cake

Ingredients for 1 servings:

• 100 g sugar
• 6 eggs, separated
• 4 tbsp rum
• 2 cups of cream
• 2 packs of cream stiffener
• 1 jar cranberries, drained
• 200 g dark chocolate

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

(without flour)

Melt 150g of dark chocolate in a bain-marie. Beat the egg whites until stiff. Whisk the sugar and egg yolks until frothy, then stir in the slightly cooled chocolate mixture. Carefully fold in the stiff egg whites. Pour the finished mixture into a round springform pan lined with baking paper. Bake in a preheated oven at 190°C (convection oven) for about 30 minutes. Drizzle the rum over the edge of the still-hot cake base and then let the base cool. Spread the cranberries evenly over the cake base and top with the whipped cream, which has been stiffly whipped with cream stiffener. Spread the cream around the edge of the cake base in the same way. Grate the remaining dark chocolate and sprinkle it over the cream as a decoration.