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Cranberry chocolate cake

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Ingredients for 1 servings:

  • 200 g sugar
  • 4 eggs
  • 1 tbsp water, lukewarm
  • 200 g hazelnuts, ground
  • 500 g cream
  • 3 packs of cream stiffener
  • 3 tbsp cocoa powder, instant (Kaba)
  • 1 jar cranberries (wild cranberries)
  • Chocolate, grated, bitter for decoration

Instructions

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

Separate the eggs. Whisk the sugar, 4 egg yolks, and 2 1/2 tablespoons of water until frothy. Fold in 200 grams of ground hazelnuts and the beaten egg whites. Bake in a well-greased 28 cm springform pan (silicone is even better, as cakes are difficult to separate from the pan) for 45 minutes at 175-200 degrees Celsius. Let the cake cool. Whip the cream with the cream stiffener until stiff. Stir in 3 tablespoons of Kaba. Spread the cranberries over the cake. Pour the cream over the cake, smooth it out, and decorate with grated dark chocolate.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cranberry chocolate cake

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