1 Cup 70% dark chocolate
3/4 Cup Half-salt butter, room temperature
1 Cup Brown sugar
1/2 tsp. tea Salt flower (optional)
1/3 Cup Cranberries with Maraschino
1/2 Cup Cranberry Syrup with Maraschino
1 Cup Plain flour
2 tbsp. at table Cocoa
1/2 tsp. at table Baking powder
1/3 Cup Dark chocolate 70% chopped
1/3 Cup White chocolate chips
Icing see below
Vegan alternative at the bottom of the recipe!
For a vegan version: replace the 3 eggs with 3 tbsp. tablespoon of chia seeds diluted in 3 tbsp. tablespoon of water.
Replace the butter with vegetable butter.
Preheat the oven to 180 ° C (350 ° F).
Place the rack in the center of the oven. Line a 20-cm (8-inch) square pan with parchment paper slightly wider than the pan for easy release.
Roughly chop the chocolate and cut the butter into cubes.
On the stove, in a double boiler * , melt the chocolate and butter, stir with a whisk. As soon as the chocolate is melted and the texture is smooth, remove from the heat and add the fleur de sel. Reserve and let cool.
In a bowl, beat the eggs with the brown sugar, add the cranberries and the maraschino syrup. Add this mixture to the chocolate and butter mixture, stirring constantly.
In a bowl put the flour, cocoa, baking powder, pieces of dark chocolate and white chocolate chips.
Combine the wet mixture with the dry mixture.
Pour the batter into the mold. Bake for 40 to 45 minutes or until the center of the cake is no longer runny.
Let cool and cut into 16 pieces.
* Bain-marie: In a saucepan put 1 inch of water and bring to a boil. Put a bowl on the pan then place the ingredients. Remove from the heat as soon as it is melted.
1/2 cup Cream cheese
1/2 cup Nutra-Fruit Maraschino Cranberry Syrup
1/2 cup Nutra-Fruit Maraschino Cranberries
1/4 cup powdered sugar
In a food processor or by hand, very finely chop the Maraschino Cranberries.
With an electric mixer, cream the cheese with the powdered sugar. Add the cranberry syrup and the maraschino cranberries.
For a vegan version: replace the cream cheese with cashew-based cream cheese.