9 Tbsp. unsalted butter
7 ounces semisweet chocolate*, cut in pieces
4 egg whites
4 egg yolks
1/2 cup granulated sugar
5 ounces ground hazelnuts
2 tablespoons natural unsweetened cocoa powder
½ teaspoon salt
1 ½ cups Plump & Moist Cranberries , roughly chopped
For the glaze:
80 g / 2.8 ounces semisweet chocolate
1 tablespoon unsalted butter
1/3 cup Paradise Meadow Julienne Cooking & Baking Cranberries
Preheat oven to 400⁰ F and grease a 9” spring form pan.
Melt chocolate and butter in a double boiler or microwave oven and let cool. Beat egg yolks and sugar until pale. Add melted chocolate with butter and mix shortly. Add hazelnuts, cocoa powder, salt and cranberries and stir with a wooden spoon or rubber spatula. Beat egg whites until stiff peaks form and fold into batter. Transfer batter into spring form pan and spread evenly. Bake for 25 to 30 minutes. Cake will still be soft in the middle and firm when cold.
For the glaze: melt remaining chocolate with a tablespoon of butter and spread evenly over cake and sprinkle with julienne dried cranberries.
Use chocolate with at least 45% cocoa but not more than 60% cocoa content.