Cranberry – Chocolate Cake

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 200 g suar
  • 4 egg (s)
  • 1 tablespoon water, lukewarm
  • 200 g hazelnuts, round
  • 500 g cream
  • 3 packs cream stabilizer
  • 3 tablespoon cocoa powder, instant (Kaba)
  • 1 glass lingonberries, (wild lingonberries)
  • Chocolate, grated, bitter for decorating
Cranberry – Chocolate Cake
Cranberry – Chocolate Cake

Instructions

  1. Separate the eggs. Mix the sugar, 4 egg yolks and 2 ½ tablespoons of water until frothy. Add 200 grams of ground hazelnuts and the egg whites, beaten as egg whites.
  2. Bake in a very well greased and with breadcrumbs prepared springform 28 cm (even better silicone form, cake is reluctant to separate from the form) for 45 minutes at 175-200 degrees. Let the cake cool down.
  3. Beat the cream with the cream stiffener until stiff. Submit 3 tablespoons of Kaba. Brush the cake with the cranberries. Pour the cream over it, smooth it out and decorate with the grated dark chocolate.

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