Cranberry chocolate cake

Ingredients

Directions

1. 1

   Grate 150 g chocolate finely. Cream the fat, 125 g sugar, 2 packets of vanillin sugar and salt with the whisks of the hand mixer. Separate the eggs and stir in the egg yolks well. Mix ground nuts and baking powder. Add rum, nuts and grated chocolate to the egg yolk mixture and stir in.

2. 2

   Beat the egg white until stiff and fold into the nut mixture in 2 portions. Spread the mixture on a greased and flour-dusted baking tray (32 x 38 cm). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Let the finished chocolate base cool on the baking tray. In the meantime, lightly roast the hazelnut flakes in a pan without fat, remove and let them cool down. Chop 150 g chocolate. Spread 400 g cranberries on the chocolate-nut base. Whip cream, cream firmer, 1 tablespoon sugar and 2 sachets of vanillin sugar in 2-3 portions until stiff. Spread the cream loosely on the cranberries. Cut the cake into approx. 28 pieces (each approx. 5 x 8 cm).

3. 3

   Spread 400 g cranberries on the chocolate-nut base. Whip cream, cream firmer, 1 tablespoon sugar and 2 sachets of vanillin sugar in 2-3 portions until stiff. Spread the cream loosely on the cranberries. Cut the cake into approx. 28 pieces (each approx. 5 x 8 cm). Sprinkle with chopped chocolate and hazelnut flakes and lift from the baking tray. Put the slices in a cool place until serving. Just before serving, put a blob of cranberries on each piece

4. 4

   Waiting time approx. 30 minutes