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Chocolate cake with cranberry jelly

updated

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Ingredients for 1 servings:

  • 400 g cream
  • 200 g milk chocolate
  • 100 g dark chocolate
  • 1 Viennese base, light, cut twice
  • e.g. cranberry jelly

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

Chop both chocolates, mix with the cream, and melt. Chill overnight, then whip. Spread jelly on top of the bottom layer. Spread some of the chocolate cream on the underside of the middle layer, place it on the bottom layer, and spread jelly on top. Spread the underside of the lid with chocolate cream and place it on the middle layer. Then cover the cake with the remaining 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.

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