Chocolate Cranberry Torte

Chocolate Cranberry Torte 

Ingredients:  

1 C. All purpose flour 

1 tsp. Baking powder 

5 Eggs, separated 

1 C. Granulated sugar 

1/2 C. Light cream or milk 

1/2 C. Premium dry cocoa 

1 C. Premium dark chocolate, chopped coarsely 

1/2 C. Whole berry cranberry sauce 

Directions: 

1. Grease and flour a 9" springform pan. Set aside 

2. Preheat oven to 350 degrees Fahrenheit 

3. In a small bowl blend flour and b. powder together.  Set aside 

4. Break egg yolks into a bowl and put whites aside

5. In a large bowl combine egg yolks and granulated sugar together and beat with an electric mixer on medium speed until light and lemon coloured 

6. Add light cream, dry cocoa, chopped chocolate and cranberry sauce  to wet ingredients and beat with mixer on medium speed until ingredients are thoroughly combined and mixture is smooth and creamy 

7. With clean beaters and a large bowl pour in egg whites and beat with electric mixer on high speed until stiff peaks form but the whites are not dry. 

8. Fold egg whites into wet ingredients and fold until all the white is incorporated into the batter.

9. Pour batter into prepared springform pan and bake for 40 minutes until cake tests done in the middle and is lightly browned on the surface of cake. 

10. Remove from oven and place on counter to cool. Allow to cool before removing ring from pan. 

  

Makes 8 servings