by Eva Felis on November 22, 2012
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.
- 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
- Preheat your oven to 200 C / 400 F and grease your 24 cm / 9 inch springform pan.
- Melt chocolate and butter in double boiler or microwave oven and let cool.
- Beat egg yolks and sugar until pale. Add melted chocolate with butter and mix shortly.
- Add hazelnuts, cocoa powder, salt and cranberries and stir with a wooden spoon or rubber spatula.
- Beat egg whites until stiff peaks form and fold into batter.
- 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.
- For the glaze: melt remaining chocolate with tablespoon butter and spread evenly over cake and sprinkle with chopped dried cranberries.