Chocolate Cranberry Cake

Chocolate Cranberry Cake Recipe

1/2 lb butter, room temperature
2/3 cup sugar
1 teaspoon vanilla
3 tbsp. cranberry liqueur (optional)
8 oz. semisweet chocolate, melted
4 eggs, separated
1/3 cup cake flour
1-1/3 cups fresh cranberries, chopped
3 tbsp. sugar

Preheat oven to 350 degrees F. Line bottom of a 9-inch springform pan with parchment.

Whip butter with electric beater until light and fluffy. Add sugar and beat for 2 to 3 minutes.

Mix in vanilla, liqueur, and chocolate.

Mix in yolks one at a time.

Mix in flour and cranberries.

Whip egg whites in clean bowl until soft peaks form. Add 3 tbsp. sugar and continue whipping until stiff.

Fold 1/3 of whites into batter. Then fold remaining whites into mixture.

Pour into prepared pan and bake for 25 minutes. Let cool 5 minutes, then cover with foil and cool this chocolate cranberry cake completely.