Cranberry Chocolate Souffle Cake |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 10 |
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The cranberries look like a display of edible rubies nestled on top of luscious dense, dark flourless chocolate cake! Ingredients:
4 ounces unsweetened chocolate, chopped |
6 ounces semisweet chocolate, chopped |
10 tablespoons unsalted butter |
7 eggs, extra large, separated, room temperature |
1 cup sugar, plus 1 tablespoon |
1/3 cup grand marnier |
3 ounces semisweet chocolate, chopped |
1 cup whipping cream, chilled |
1 tablespoon grand marnier |
2 1/2 cups sugar |
1 cup water |
3 cups cranberries, fresh |
1 tablespoon orange zest |
1/4 teaspoon cinnamon |
1/8 tablespoon allspice |
Directions:
1. For poached cranberries: Bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves. Add all remaining ingredients. Simmer until cranberries pop, about 2 minutes. Remove from heat. Let stand in syrup overnight.
2. For cake: Preheat oven to 350. Butter and suggar 9 springform pan with 1 1/2 high sides. Melt both chocolates and butter in top of double-boiler over simmering water. Stir until smooth. Remove from over water. Combine yolks with 3/4 cup plus 1 tablespoon sugar in large bowl. Using electric mixer, beat until thick and pale, about 3 minutes. On low speed, gradually beat in Grand Marnier. Add chocolate mixture and stir until just incorporated. Using electric mixer fitted with clean, dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar and continue beating until mixture is stiff, but not dry. Gently fold into chocolate mixture.
3. Pour batter into prepared pan. Bake cake until top forms crust, but inside is still moist, about 45 minutes. Cool completely in pan on rack. (Cake may fall while cooling. No problem.)
4. For chocolate cream: Melt chocolate in top of double boiler over simmering water, stirring until smooth. Remove from over water and cool until just warm to touch. Whip cream until soft peaks form. Gently fold chocolate into cream. Fold in Grand Marnier.
5. Assembly: Place cake on platter; remove pan sides. Spread top of cake with 1 1/2 cups chocolate cream, leaving 1/2 border around edge of cake. Top with Poached Cranberries. Spoon remaining cream into pastry bag fitted with large star tip. Pipe cream decoratively around top edge of cake. (Can be prepared 3 hours ahead. Refrigerate. Let cake stand for about 1 hour at room temperature before serving.)
6. NOTE: Its a lot of work, but well worth it. Scrumptious and gorgeous! Maybe good to take along for dessert to somebody else's house when you can devote your time to just the dessert.
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