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!
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
Preheat your oven to 400 and grease 9-inch springform pan
- Melt chocolate and butter in double boiler or microwave oven and let cool.
- Beat egg yolks and sugar until pale. Add melted chocolate with butter and mix shortly.
- Add hazelnuts, cocoa powder, salt and cranberries and stir with a wooden spoon or rubber spatula.
- Beat egg whites until stiff peaks form and fold into batter.
- 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.
- For the glaze: melt remaining chocolate with tablespoon butter and spread evenly over cake and sprinkle with chopped dried cranberries.