John Myers
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Lingonberry Chocolate Cake
The perfect lingonberry chocolate cake recipe with a picture and simple step-by-step instructions.
Kneading dough
- 100 g Flour
- 75 g Butter
- 50 g Sugar
- Currant jelly
Chocolate base
- 6 Pc. Protein
- 6 tbsp Lukewarm water
- 1 pinch Salt
- 6 Pc. Egg yolk
- 150 g Sugar
- 200 g Dark chocolate
- 1 tsp Butter
filling
- 400 ml Whipped cream
- 2 packet Cream stiffener
- 2 packet Vanilla sugar
- 2 tsp Cocoa powder
- 2 tbsp Rum
- 1 Glass Canned lingonberry
- Grated chocolate
Kneading dough
- Knead the flour, butter and sugar together and let them rest in the fridge for 30 minutes. Then roll out and lay out the bottom of a 28 cm springform pan. Bake in a preheated oven at 175 ° C for about 10 – 12 minutes. Let cool and brush with currant jelly.
Chocolate base
- Beat the egg whites with salt and water until stiff, fold in the sugar. Fold in the egg yolks. Melt the chocolate with the butter in a double boiler, allow to cool a little and fold into the egg mixture. Pour the dough into a 28 cm springform pan lined with baking paper and bake in an oven preheated to 120 ° C for about 20 – 30 minutes. Let cool down well.
filling
- Beat the cream with the cream stabilizer and vanilla sugar until stiff. Fold in cocoa, cranberries and rum. Place the chocolate base on the base coated with currant jelly and cover with a cake ring. Spread the filling on top and put in a cool place. Before serving, decorate with chocolate flakes, lingonberries and whipped cream.
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