December 16, 2010

Chocolate Cake with Cranberries

So far I have only had dried cranberries and as I do not like raisins I was pretty sure that this is going to be the same with those too. However, I have to say, that some years ago they did a great job in a fish dish with lentils and that was a great surprise, but still dried cranberries are not my cup of tea. Since a while I was planing to buy some fresh ones, however I always postponed it to the next time. Finally, I managed to buy a bag and of course I planned to use some in a cake. That is how this cardamom spiced chocolate cake was born. The cake is prepared pretty fast and you do not even have to wait until it cooles completly. The only thing that is missing on top is a nice portion of beaten cream!


4 eggs
150 g sugar
200 g chocolate (70% cocoa)
40 g flour
100 g ground hazelnut
150 g butter
150 g cranberry
1/4 teaspoon ground cardamom

Preheat the oven to 180°C. Beat egg yolks with sugar and cardamom until pale, add soft butter, hazelnut and molten chocolate. Stir in the flour, then fold in the beaten egg whites and the cranberries. Bake for 15-20 minutes.


Rosa's Yummy Yums said...

A scrummy combo!



Anonymous said...

sieht gut aus. Als frische Frucht mag ich sie nicht besonders aber eingebacken schmecken sie gut. Sind das kleine Backformen aus Karton ?

chriesi said...

@Rosa: oh yes!

@lamiacucina: Ja,vo de Migros. :)

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