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
Ingredients
- For the cake
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12 tablespoons
semi-salted butter
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3/4 cup
fare trade raw sugar
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6
6 large whole eggs , separated
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12 ounces
fairtrade dark chocolate, melted and cooled
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2 teaspoons
chopped rosemary tea as thinly as possible (to taste)
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11/2 tablespoon
fare trade espresso or vanilla (1 teaspoon)
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1/4 teaspoon
salt
- Cranberry sparkling balls
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1/2 cup
fair trade caster raw sugar
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1/2 cup
water
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1 cup
cranberries
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Caster raw sugar to decor the cranberries
Directions
- For the cake
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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
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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.
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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.
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In a clean large bowl, without a trace of fat, whisk the egg whites with an electric mixer until soft peaks form.
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Fold one-third of the egg whites into the chocolate mixture . Then add the remaining egg whites.
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Pour the batter into the pan and let cook for 25 minutes. Leave to cool.
- Cranberry sparkling balls
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Place cranberries in a container for the fridge and put them aside.
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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.
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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.
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For garnish chocolate Christmas cake , decorate with cranberries balls , rosemary stems and whipped cream.
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