in Dessert Recipes

Cranberry cake

updated

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Ingredients for 1 servings:

  • 250 g pumpernickel
  • 100 g dark chocolate
  • 50 g butter
  • 400 g cream
  • 2 bags of cream stiffener
  • 1 tbsp sugar
  • 200 g cranberries
  • 12 chocolate bars

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Crumble the pumpernickel. Chop the chocolate and melt it with the butter. Mix the breadcrumbs with the butter and chocolate. Press the mixture flat into a cake pan (with a removable ring). Whip the cream, cream stiffener, and sugar until stiff. Drain the cranberries well and fold them into the cream. Spread the cream evenly over the base. Refrigerate the cake for 2 hours 30 minutes. Then remove the cake edges and decorate the edges with chocolate chips.

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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 cake

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