flourless chocolate cake with cranberries

by Eva Felis on November 22, 2012

flourless chocolate cake with cranberries

Happy Thanksgiving guys! I hope you all have a great day. My day started with morning coffee in my bed, the sun was shining and I had this comforting certainty for once not to hurry through the day. I had this flourless chocolate cake with cranberries for breakfast and just wasted the day, read some magazines, listened to music, went for a walk, drank more coffee and talked with Mr. F about meaningless but important things.

This being said, let’s talk about cake. Yes you are right I did it again: cranberries. We just had cranberry and apple tart with coconut streusel last time but the thing is, I went a little nuts with this berries and bought a huge bag. So we had a lot of cranberries in every kind of manner around here. Last weekend I made a cranberry bread with chocolate pieces, though I liked it very much, my guts said: more chocolate. I went back and forth with a brownie recipe and finally decided to go really uber chocolate. This flourless chocolate cake is very rich, dense and a little crumbly. I chopped the cranberries in a food processor for just a few seconds, but you can chop them by hand of cause, if you like. They bring an interesting tartness to the cake, which goes so well with the sweet richness.

flourless chocolate cake with cranberries

flourless chocolate cake with cranberries
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ingredients
  • 130 g / 9 Tbsp. unsalted butter
  • 200 g / 7 oz. semisweet chocolate*, cut in pieces
  • 4 egg whites
  • 4 egg yolks
  • 130 g / ⅔ cups granulated sugar
  • 140 g / 5 oz. ground hazelnuts
  • 2 Tbsp. natural unsweetened cocoa powder
  • ½ tsp. salt
  • 150 g / 1 ½ cups fresh cranberries, chopped
  • for the glaze:
  • 80 g / 2.8 oz. semisweet chocolate
  • 1 Tbsp. unsalted butter
  • 40 g / ⅓ cup chopped dried cranberries
Instructions
  1. Preheat your oven to 200 C / 400 F and grease your 24 cm / 9 inch springform pan.
  2. Melt chocolate and butter in double boiler or microwave oven and let cool.
  3. Beat egg yolks and sugar until pale. Add melted chocolate with butter and mix shortly.
  4. Add hazelnuts, cocoa powder, salt and cranberries and stir with a wooden spoon or rubber spatula.
  5. Beat egg whites until stiff peaks form and fold into batter.
  6. Transfer batter into springform pan and spread evenly. Bake for 25 to 30 minutes. Cake will still be soft in the middle and firm than cold.
  7. For the glaze: melt remaining chocolate with tablespoon butter and spread evenly over cake and sprinkle with chopped dried cranberries.
Notes
*I used a mix of different kinds of chocolate, you should use at least one with 45% cocoa but not more than 60% cocoa content

flourless chocolate cake with cranberries

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Lover of chocolate and vegetables, Atlantan by choice and German by birth

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5 Comments

  1. Great information. Lucky me I ran across your website by chance (stumbleupon). I have book marked it for later!

  2. As a chocolate addict, I can’t wait to sink my teeth into this fabulous dessert. The tartness of the cranberries is sure to pair nicely with the dark chocolate. Thank you!

  3. The cake is really good, but the imperial measurements on the sugar and ground nuts were WAY off. Definitely go by the gram measurements. 1-2/3 c sugar is far too much. 130 g is only a little over half a cup. I found out the hard way and had to start that part over and waste 4 more eggs. Not sure what to do w. the botched egg mixture now.

    • Hello Francine,
      You are right, there was a typo: 130 g sugar equates 2/3 cups. I am sorry and corrected it. Thanks for pointing out!
      How ever I am not sure about the nuts, as I am not at home right now, I am not able to measure it. But I am checked both my converter and baker app on my phone which said 1 3/4 cups. I also searched online. It seams like no ones knows exactly what the amount is… 140 g hazelnuts, ground is everything between 1 cup and 2 cups. I’ll change to ounce just to be on the safe side.
      Thanks for your comment and I hope you enjoyed the cake!

    • Right on-this helped me sort tinhgs right out.

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