Dark Chocolate Cranberry Nut Bark
Dark and Rich Chocolate-Cranberry Cake
quality semisweet chocolate
6 tbsp. unsalted butter
large eggs, separated
1/2 c. all-purpose flour
1 1/2 tsp. vanilla extract
1/4 tsp. cream of tartar
fresh or frozen cranberries
1/2 c. water
quality semisweet chocolate
stick unsalted butter
1 tbsp. light corn syrup
1 tbsp. orange liqueur or dark rum
- Heat oven to 350°F. Grease sides of a 9 x 2-in. round cake pan or springform pan with baking spray; line bottom of pan with parchment. Melt chocolate and butter in a medium saucepan over low heat, stirring frequently until smooth and emulsified; remove from heat. Whisk in 1⁄3 cup of the sugar, the egg yolks, flour, vanilla and salt until thick and smooth.
- In large bowl of stand mixer, beat egg whites until frothy; add cream of tartar and beat on medium speed until soft peaks form. Gradually beat in remaining 1⁄3 cup sugar. Beat on high speed until stiff yet billowy peaks form when beaters are lifted. Stir about 1 cup of the whites into the chocolate mixture to loosen, then gently fold in remaining whites until evenly blended. Spread into prepared pan.
- Bake 30 to 35 minutes, until a pick inserted into center comes out with moist crumbs. Cool in pan on wire rack 15 minutes; invert onto small wire rack and remove parchment. Cool completely (as cake cools, the center will sink slightly).
- Filling: While cake bakes, bring filling ingredients to a full boil in a medium saucepan; reduce heat to medium-low and simmer 15 minutes. Remove from heat and scrape mixture through a fine-mesh sieve set over a bowl; discard skins and seeds. Whisk the cranberry jelly smooth. Place a piece of plastic wrap directly on surface of jelly and let cool to room temperature.
- Spread jelly over top of cake in an even layer. Refrigerate cake (keep it on the wire rack) until jelly firms up.
- Glaze: Combine chocolate, butter and corn syrup in small saucepan over low heat. Stir gently until completely melted and smooth. Remove from heat; stir in liqueur. Remove cake from refrigerator and place over a sheet of wax paper. Using a small metal spatula, spread sides and top of cake with a thin layer of the glaze to cover. Rewarm remaining glaze, then pour it over the top of the cake, allowing it to run off and coat the cake in an even, shiny layer (if there are any bare spots, use runoff glaze.
- To serve: Let cake stand at room temperature at least 1 hour before serving. Garnish top with sugared cranberries and mint sprig, if desired.
- Sugared Cranberries: Bring 1⁄2 cup sugar and 1⁄3 cup water in a small saucepan to a boil, swirling pan to dissolve sugar. Add 1⁄2 cup cranberries. Simmer 3 minutes, then remove from heat and let stand in syrup until completely cool. Drain off syrup. Place cranberries on a wire rack set over a plate for several hours or overnight (at this point, cranberries can be refrigerated on wax paper in a single layer for up to 3 days). Just before serving cake, roll cranberries in 2 Tbsp granulated sugar to lightly cover.
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Date: 11.12.2018, 17:57 / Views: 75353