Cranberries Chocolate Kitchen

Name: Cranberries Chocolate Kitchen
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 1 Bar (150 g) Fine dark mousse orange chocolate (70% cocoa content; e.g. from Lindt); 175 g dried cranberries; 120 g Butter; 100 g Sugar; 7-10 Tbsp pulp of 1 vanilla pod; 7-10 Tbsp Salt; 2 Eggs (size M); 200 g Whipped cream; 250 g Flour; 1 TEASPOON Baking Powder; 1 TEASPOON ground ginger; 250 g Icing sugar; 3 TABLESPOONS Lemon juice; 7-10 Tbsp a few drops of red food colouring; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

1 Bar (150 g) Fine dark mousse orange chocolate (70% cocoa content; e.g. from Lindt)
175 g dried cranberries
120 g Butter
100 g Sugar
7-10 Tbsp pulp of 1 vanilla pod
7-10 Tbsp Salt
2 Eggs (size M)
200 g Whipped cream
250 g Flour
1 TEASPOON Baking Powder
1 TEASPOON ground ginger
250 g Icing sugar
3 TABLESPOONS Lemon juice
7-10 Tbsp a few drops of red food colouring
7-10 Tbsp Fat and breadcrumbs

Directions

1
Roughly chop the chocolate and 75 g cranberries. Cream butter, sugar, vanilla pulp and 1 pinch of salt for about 5 minutes. Stir in the eggs one after the other. Add cream and mix. Mix flour, baking powder and ginger, stir in. Fold in chocolate and chopped cranberries. Grease a mini tin (6 troughs; 150 ml capacity each) and sprinkle with breadcrumbs.
2
Spread the dough into the hollows. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes. Take out, let cool and carefully remove from the trays. For the icing, stir icing sugar and lemon juice until smooth, colour red with food colouring. Spread the icing over the cakes. Decorate with remaining cranberries and let dry