Cranberry chocolate cake

Superfood meets comfort food

Cranberry and chocolate

Cranberry is another true superfruit. Whether in sweet or salty dishes, this delicious ingredient gives every recipe a fresh, fruity flavour. While raw cranberries are very sour, they are scrumptious when cooked.

TIME
approx. 1 hour
PERFECT FOR
Sweet tooths | Chocoholics | Specialty bakers
LEVEL
Sweets bakers

Ingredients

What you need

1 spring form tin or muffin tray (12 pces)

150 g fine dark chocolate (orange)

100 g MorgenLand cranberries

120 g soft butter

80 – 100 g raw cane sugar (depending on flavour)

1 vanilla bean pulp

1 pinch salt

2 medium-sized eggs

200 g whipped cream

250 g spelt flour

1 tsp baking powder

What to do!

Preparation

Roughly chop the chocolate and cranberries. Mix the butter with the sugar, vanilla pulp and salt until creamy. Gradually add the eggs. Then add the whipped cream, and mix well. Combine the flour with the baking powder, sift over the egg mixture, and fold in. To finish, add the chopped chocolate and cranberries.
Line the spring-form tin with baking paper, grease the edges, and sprinkle with breadcrumbs. Alternatively place patty pans in the muffin tray. Pour the dough into the tin/tray, and bake in the preheated oven for approx. 30-35 minutes at 150°C (convection) (electric: 175°C / Gas: Level 2).

After baking, leave the cake to cool, and dust with icing sugar if desired.

Step by step in pictures

Simone Filipowsky

www.s-kueche.blogspot.de

Simone Filipowsky is more than happy to travel 15 km to get to her favourite ice-cream parlour. She also loves a challenge when cooking. Colours play a particularly major role in her maginative creations, though the primary focus is on natural products.