flourless chocolate cake with cranberries

by Eva Felis on November 22, 2012

Happy Thanksgiving guys, I hope you all had 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 chocolate cake with cranberry for breakfast and some delicious turkey later. And in between I 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.

As it was just the two of us for Thanksgiving this year, but I still liked the idea of keeping it  ‘traditional’, I skipped the whole bird but couldn’t resist and went for a German recipe for turkey legs. As there is no way of taking a sexy picture of a turkey leg under time pressure, the problem was, I would get in big trouble, if I would make Mr. F stop eating because I need to take some pictures. I hope you understand… so let me know if you are interested in the recipe and I’ll post it in the comments or write you an email.

This being said, let’s talk about cake. Yes you are right I did it again: cranberry. 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 3 lb. bag which is sitting in my refrigerator. 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 chocolatey. 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. Is it just me or do this cranberry pieces on top look like bacon bites? Well it’s not bacon, sorry for those I have to disappoint right now. Though I already had bacon covered with chocolate, a bacon chocolate cake seams to me kind of gross. Don’t ya think?

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

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  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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