Chocolate rosemary Christmas cake decorated with cranberry fizzy balls

December 1, 2014


Author Notes: Best Christmas cake recipe. A Christmas cake rich and soft sparkle to the eyes of young and old! Made of fair trade products ( chocolate and sugar) , and gluten -free. You wil amaze your guests while being fare.
* I followed the basis of a Martha Stewart cake recipe ( trying for that matter! ) But for my Christmas cake, I add my personal touch ; more butter , more salt and rosemary.
Nana Marmelade

Serves: 8-10

Ingredients

For the cake

  • 12 tablespoons semi-salted butter
  • 3/4 cup fare trade raw sugar
  • 6 6 large whole eggs , separated
  • 12 ounces fairtrade dark chocolate, melted and cooled
  • 2 teaspoons chopped rosemary tea as thinly as possible (to taste)
  • 11/2 tablespoon fare trade espresso or vanilla (1 teaspoon)
  • 1/4 teaspoon salt

Cranberry sparkling balls

  • 1/2 cup fair trade caster raw sugar
  • 1/2 cup water
  • 1 cup cranberries
  • Caster raw sugar to decor the cranberries

Directions

For the cake

  1. Place the rack in center of the oven. Preheat oven to 180 ° C (350 ° F). Line a springform pan 9 inches in diameter with parchment paper . Butter and set aside
  2. In a bowl, cream butter and sugar with an electric mixer until mixture is light, about 3 minutes . At low speed , add the egg yolks , one at a time, beating well after each addition and scraping the bottom and sides of your bowl if necessary.
  3. Add melted chocolate , espresso (or vanilla ) , rosemary and salt. Beat with electric mixer until smooth. Transfer everything into a clean bowl and wash your bowl mix thoroughly.
  4. In a clean large bowl, without a trace of fat, whisk the egg whites with an electric mixer until soft peaks form.
  5. Fold one-third of the egg whites into the chocolate mixture . Then add the remaining egg whites.
  6. Pour the batter into the pan and let cook for 25 minutes. Leave to cool.

Cranberry sparkling balls

  1. Place cranberries in a container for the fridge and put them aside.
  2. Make a simple syrup by bringing water and simmer with sugar. Let the syrup cool for a few minutes, then pour it over the cranberries . If the syrup is too hot, then cranberries burst caution . Cover and refrigerate overnight.
  3. The next day , drain the cranberries and mix them with the sugar until well coated. Place cranberries coated on a baking sheet and let them dry for several hours. Dip a few sprigs of rosemary into the syrup cranberries and sprinkle with caster sugar. Leave to dry everything.
  4. For garnish chocolate Christmas cake , decorate with cranberries balls , rosemary stems and whipped cream.

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