Cranberry – Chocolate – Plucked Cake
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 200 g butter
- 100 g cocoa powder, instant for drinks
- 200 g flour
For covering:
- 3 egg (s)
- 150 g suar, brown
- 1 kg yogurt
- 100 g butter, melt
- 100 g flour
- 50 g chocolate, bitter, at least 70%
- 125 g cranberries, dried
Print Recipe
Pin Recipe Instructions
- Grease a springform pan and place in the refrigerator.
- For the dough, stir the butter until creamy, then stir in the chocolate powder and flour. Sugar is no longer necessary!
- Cover the bottom and edge of the prepared pan with about 2/3 of it (works best if you press the dough on with your fingers) and put in the fridge. Put the leftover dough in the fridge as well.
- In the meantime, preheat the oven to 180 ° C top / bottom heat.
- For the topping, beat the eggs with the sugar until creamy. Then gradually stir in the yogurt, melted butter and flour.
- Stir 200 g of this yoghurt mixture into the melted chocolate and spread on the prepared dough base.
- Stir the cranberries into the rest of the yoghurt mixture and spread on top.
- Bake in the preheated oven for about 30 minutes.
- Then remove it, pluck the rest of the dough over it with your fingers and bake for about 30 minutes at the same temperature.
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