I once forgot that I still hadn’t cooked this cake, and served it ‘raw’ as it were – very solidly rich but still a success which just goes to show just how robust this recipe is! The flourish comes with the addition of the cassis.
However, in an ideal world you would serve this hot, with vanilla ice cream and some damson gin – but it is not bad cold the following day.
You can decorate with some additional cranberry compôte, or a little icing sugar.
Recipe for tangy, cranberry, chocolate cake
- 300g/10 oz fresh or frozen cranberries
- 4 tbsp plus 150g/⅔ cup golden caster sugar
- 5 tbsp crème de cassis (ideally British crème de cassis)
- ½ tsp Madagascan vanilla paste
- 400g/14 oz good quality (min 70%) plain chocolate
- 150g/5 oz/three fifths of a block of butter
- 200g/1¼ cups ground almonds
- 50g/6 tbsp plain flour
- 3 tbsps good quality Dutch cocoa
- 4 eggs
- 170g tub zero fat Greek yoghurt
Preheat the oven to 180°C if you are planning on eating in the next hour, otherwise preheat half an hour before you want to serve.
- Mix the cranberries, the four tbsps. sugar, the vanilla paste and the crème de cassis in a saucepan and heat together to make a kind of jam/compôte consistency
- And at the same time melt the chocolate carefully over a bain marie – set aside
- Beat the butter with the rest of the sugar, and mix in the almonds, flour, cocoa, eggs, yoghurt and chocolate
- Grease a large cake tin with a removable base, and pour in half the chocolate mixture.
- Spread over the cranberry goo starting in the middle of the circle
- Pour over the rest of the chocolate mixture
- At this point you can put the mix in the fridge, ready to cook at the last minute.
- Otherwise bake for 30 minutes from room temperature.
- Turn out, leaving it on the base, decorate and serve