Chocolate Cranberry Cake

First prepare the dough for the chocolate and cranberry cake. Melt the chocolate coating in a bain-marie and beat it with room-warm butter, powdered sugar and vanilla sugar until fluffy (preferably with a food processor), gradually adding the egg yolks.

Beat the egg whites with granulated sugar until stiff. Add the whipped cream alternately with the flour to the chocolate mixture, then pour into a greased, floured cake pan.

Bake in a preheated oven at 170 °C for about an hour. Allow the cake to cool.

For the cream, bring the whipped cream to the boil, cut the couverture into small pieces and stir in with a whisk. Allow to cool and mix briefly once with a hand blender.

Then refrigerate overnight. Then whip normally like whipped cream. Cut the cooled cake once horizontally and lift off the upper part.

Soak the bottom layer with the freshly squeezed orange juice from two oranges, then spread with half of the cranberry jam.

Spread the cream on top and cover again with cranberry jam. Now place the top of the cake on top. For the glaze, chop the cooking chocolate and melt it in a water bath.

First stir in the honey and then whisk in the (un-whipped) whipped cream. Let cool until the glaze thickens, then brush the cake with it.

Preparation Tip:

Sprinkle the chocolate cranberry cake with nuts or decorate as desired.

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