Chocolate Cranberry Cake
October 19, 2012
Chocolate and fruit pairing has become commonplace, and the reason for it is simply because chocolate and fruits generally go scrumptiously well together. Chocolate and cranberries are a good example.
Some say there are only three common fruits that can trace their roots back to North American soil – the blueberry, the Concord grape, and the cranberry. (I thought that was interesting, but whether this is actually true or not, is irrelevant to this post.) Today we’re considering the cranberry.
The cranberry is flexible in its use. These fruits are often served on Thanksgiving and Christmas tables, but could and should be consumed every day! Not only do they taste divine, cranberries are also known for their nutritional benefits such as vitamin C. They are also packed with antioxidant and antibacterial properties.
Here’s a cake recipe that will surely leave you asking for more.
|Chocolate Cranberry Cake
• 1/2 pound butter at room temperature
• 2/3 cup sugar
• 1 teaspoon vanilla
• 3 tablespoons cranberry liqueur (optional)
• 8 ounces semi-sweet chocolate, melted
• 4 eggs, separated
• 1/3 cup cake flour
• 1 1/3 cups fresh cranberries, chopped
• 3 tablespoons sugar
Preheat oven to 350°. Line bottom of a 9-inch spring-form pan with parchment.Whip butter with electric beater until light and fluffy. Add sugar and beat for 2 to 3 minutes. Mix in vanilla, liqueur and chocolate. Add yolks one at a time. Mix in flour and cranberries.
Whip egg whites in clean bowl until soft peaks form. Add 3 tablespoons sugar and continue whipping until stiff. Fold 1/3 of whites into batter. Then fold remaining whites into mixture. Pour into prepared pan and bake for 25 minutes. Let cool 5 minutes, then cover with foil and cool completely.