Chocolate lovers look no further. This dark, decadent cake is chocolate heaven. Paired with creamy, whipped mascarpone cheese and sweet-tart maple cranberries, this holiday dessert will top everyone’s wish list!
Yield: 4-6 servings
Difficulty: Medium
Ingredients:
Maple Cranberries:
1 cup (240 ml) frozen cranberries
½ cup (120 ml) maple syrup
½ cup (120 ml) water
Salt
Chocolate Cake:
1 pound (454 g) bittersweet (70%) chocolate
½ cup (120 ml) butter, softened
10 large eggs, separated
¾ cup (180 ml) granulated sugar
¼ teaspoon (1.25 ml) salt
1 teaspoon (5 ml) vanilla extract
To Serve:
2 tablespoons (30 ml) icing sugar
1 cup (240 ml) mascarpone, softened
Chocolate Cake
Maple Cranberries, as needed
Method:
For the Maple Cranberries:
Combine the cranberries, maple syrup and water in a saucepan.
Bring to a boil and immediately remove from the heat.
Let sit until completely cool, transfer to a sealed container and keep refrigerated.
For the Cake:
Preheat oven to 350 F (175 C). Spray a 9-inch (23 cm) springform pan.
Melt chocolate and butter together in a bowl set over a pot of boiling water.
Whisk egg yolks until light yellow. Add a bit of chocolate mixture in to temper the eggs, then whisk in the rest of chocolate.
Beat egg whites until soft peaks form; add sugar and continue whipping until stiff peaks. Fold into chocolate mix.
Pour into the prepared and bake 19 mins. Turn, and bake 19 minutes more.
Let sit at room temperature for 10-20 minutes, until collapsed and firm, but still warm.
To Serve:
While the cake cools, add the icing sugar to the mascarpone and whip in a large bowl with a whisk until light and airy, 2-3 minutes.
Transfer the whipped mascarpone to a piping bag.
Pipe the whipped mascarpone neatly onto the warm cake.
Garnish with some of the cranberries and some of the syrup from the cranberries (extra cranberries and syrup will keep, covered in the refrigerator, for 1-2 weeks).
Slice and serve warm.
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