Cranberry and Dark Chocolate Cake
Baking and Desserts • European
Description
If the cake is hot or warm, the chocolate is hardly noticeable, strangely enough. But when cooled, the rich taste of chocolate is immediately felt. Moreover, cutting the cake while it's hot risks crumbling it.
Ingredients
- Butter 5 oz
- Egg white 1 piece
- Milk 0 fl oz
- Ground Cinnamon to taste
- Dried cranberries with sugar ½ cup
- 70% Dark Chocolate 0 oz
- Sugar ⅓ cup
- Wheat Flour ½ cup
- Baking Powder ½ teaspoon
- Powdered Sugar to taste
Step-by-Step Guide
Step 1
Cream the butter with sugar, add the egg, and mix well.
Step 2
Add the flour, mix to avoid lumps, pour in slightly warmed milk, add the baking powder, and mix.
Step 3
Take the chocolate out of the fridge so it doesn't melt, chop it into shavings or small pieces with a knife, add to the batter, and mix. DO NOT ALLOW CHILDREN TO CUT THE CHOCOLATE OR PLACE THEIR FINGERS ON THE TABLE WHILE YOU ARE CUTTING THE CHOCOLATE!
Step 4
Rinse the frozen or fresh cranberries, dry them if necessary, and gently fold them into the batter. Pour the batter into a greased pan or one lined with parchment paper.
Step 5
Bake in a preheated oven at 390°F for 20 minutes. Dust with powdered sugar to taste. Serve according to temperature preferences.
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