Oh holiday season, why do you offer so many irresistible desserts? This indulgence tops the charts with a cake that has a layered, depth of flavor I haven’t found in other flourless chocolate cakes. The cranberries and hazelnuts are folded into the chocolate mixture so when you take a bite, you get a synergy of flavors that work seamlessly together. Note that this is very fudgy, has more texture than a usual flourless cake and can be a little messy; but it all adds up to one amazing cake. It would make a great centerpiece to any holiday table – whether it’s in November, December or any other time of year!

Ingredients
Source: 1 Big Bite
9 Tbsp. unsalted butter
3/4 cup (7 ounces) semisweet chocolate, cut in pieces
4 egg whites
4 egg yolks
2/3 cups granulated sugar
5 oz. ground hazelnuts
2 T. natural unsweetened cocoa powder
½ tsp. salt
1 ½ cups fresh (or frozen, thawed) cranberries, chopped

for the glaze:
1/2 cup semisweet chocolate
2T. unsalted butter
1/3-1/2 cup chopped cranberries

Directions
Preheat your oven to 400 and grease  9-inch springform pan

1. Melt chocolate and butter in double boiler or microwave oven and let cool.
2. Beat egg yolks and sugar until pale. Add melted chocolate with butter and mix shortly.
3. Add hazelnuts, cocoa powder, salt and cranberries and stir with a wooden spoon or rubber spatula.
4. Beat egg whites until stiff peaks form and fold into batter.
5. Transfer batter into springform pan and spread evenly. Bake for 25 to 30 minutes. Cake will still be soft in the middle and firm than cold.
6. For the glaze: melt remaining chocolate with tablespoon butter and spread evenly over cake and sprinkle with chopped dried cranberries.

Voila!