Chocolate cream cake with cranberries

Name: Chocolate cream cake with cranberries
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 6 Eggs (size M); 200 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 120 g Flour; 120 g Cornstarch; 2 TABLESPOONS Cocoa powder; baking paper; 250 g Cranberries; 100 g Sugar; 4 (à 100 g) Dark chocolate bars; 375 g Butter; 50 g Icing sugar; 2 Glass of cherry brandy (4 cl); 24 Mocha beans

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

6 Eggs (size M)
200 g Sugar
1 package Vanillin sugar
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
120 g Flour
120 g Cornstarch
2 TABLESPOONS Cocoa powder
baking paper
250 g Cranberries
100 g Sugar
4 (à 100 g) Dark chocolate bars
375 g Butter
50 g Icing sugar
2 Glass of cherry brandy (4 cl)
24 Mocha beans

Directions

1
Place the eggs, sugar, vanillin sugar, salt and lemon zest in a bowl and beat in a warm water bath until a creamy mixture is formed. Sprinkle flour, cornstarch and cocoa powder over it and carefully fold in with a whisk.
2
Line a springform pan (26 cm Ø) with baking paper. Pour in the foam, smooth it down and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 30-40 minutes. Remove the sponge cake from the tin and let it cool down on a cake rack.
3
In the meantime, wash the cranberries and bring them to the boil with sugar and 2 tablespoons of water. Then let it cook at low heat for 20-30 minutes. Pass the cranberries through a sieve. Dissolve 3 bars of chocolate in a bowl in a warm water bath.
4
Beat butter, icing sugar and chocolate until creamy. Cut the cake twice crosswise. Drizzle the bottom layer with kirsch and spread the cranberry sauce on top. Place the second cake layer on top, spread with 4 tablespoons of chocolate butter cream and cover with the last cake layer.
5
Fill approx. 1/4 of the cream into a piping bag with star-shaped spout. Spread the rest of the cream evenly around the cake. Decorate the edge with chocolate spots. Dissolve remaining chocolate in a warm water bath, then spread thinly in portions on a chilled marble plate.
6
When the chocolate is semi-solid, scrape off thin rolls with a spatula. Decorate the cake in the middle with the chocolate rolls and the spots with the mocha beans. Results in about 16 pieces.