Chocolate cranberry cake

Recipe Recommendations

• high-gluten flour 100 grams
• almond powder 25 grams
• cocoa powder 10 grams
• powdered sugar 100 grams
• baking powder 2 grams
• baking soda 1 grams
• whole egg 125 grams
• unsalted butter 100 grams
• milk 25 grams
• salt 2 grams
• dried cranberries 50 grams
• red wine 15 grams

• sweetening
• baking
• three-quarters of an hour
• ordinary

Steps for Chocolate cranberry cake

1

Prepare the ingredients; mix all the powders together and sieve twice; soften the butter at room temperature; beat the whole eggs (eggs are preferably at room temperature); mix the dried cranberries with red wine, soak until soft, and set aside.

2

Place sifted powdered material + salt + milk + softened butter in a deeper container.

3

Use an egg beater to stir slowly until the butter is completely absorbed, the batter becomes lighter in color, and the texture is fluffy (pause a few times in between and scrape the edges of the container clean with a rubber spatula so that all ingredients can be fully stirred).

4

Add the egg liquid in 3 to 4 times, stir slowly with an egg beater until the egg liquid is completely absorbed, and add again; after the egg liquid is completely added and absorbed, continue to stir slowly until the batter is soft and smooth.

5

Add the soaked dried cranberries and high-temperature chocolate beans for baking, and stir well with a rubber spatula.

6

Use a spoon to dig the batter into a small paper cup, or put the batter into a decoration bag and squeeze it into the mold until it is about 7 or 8 minutes full.

7

Preheat the oven, heat it to 180℃, the middle layer, and bake for 25 minutes; after roasting, place it on a baking net to cool.

8

Try it, it's very good.

Chocolate cranberry cake Make Tips

Recipe Categories

• baking Recipes
• Kid Friendly Recipes
• afternoon tea recipes