Chocolate cake with cranberries

Name: chocolate cake with cranberries
Total time: 90 min
Yield: 10
Ingredients: 250 gram flour sifted; 100 gram butter cold, in cubes; 100 gram powdered sugar; 2 egg yolk; tablespoon cocoa powder; 4 Christmas chocolate; 300 gram dark chocolate; 200 gram butter; 2 egg; 2 egg yolk; 75 gram white caster sugar; 100 gram cranberry compote

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Ingredients

Directions

For the soil: Mix the flour and butter until crumb. Put the icing sugar through.
Beat the egg yolks and add them to the dough mixture. Knead the dough into a ball and let it rest in the refrigerator for one hour in the cling film.
Preheat the oven to 180 ° C. Remove the dough from the refrigerator and roll it out on a floured surface.
Pollinate the shape with flour. Place it on the bottom of the mold and cover the wall with a low mold and with a spring form a part of the wall with it.
Place parchment paper with the support filling (bakers or beans) on the dough base and put it in the refrigerator for another 15 minutes.
Then place the dough base in the middle of the oven for 15-20 minutes until the edges are golden yellow. Remove the support filling and the parchment paper and allow the dough base to cool.
Switch the oven back to 160 ° C. For the filling, melt the chocolate and butter au bain-marie.
Beat the eggs and egg yolks with the caster sugar and toss them through the slightly cooled chocolate mass.
Brush the dough base with a layer of cranberry compote, but store 2 tablespoons of compote for the garnish. Pour the chocolate mixture on and smooth.
Put the cake in the oven for 20 minutes and then let it cool down on a rack.
Strain cocoa over the top and sprinkle with icing sugar. Put a cranberry compote in the middle and garnish with Christmas chocolates. Remove the ring from the mold and cut the cake with a hot knife into points.