Resembling snowy holly berries, the sugared cranberries add a wintery touch. They take 12 hours to soak, so be sure to start them a day ahead.
- Portion size 12 servings
- Credits : Canadian Living: Holiday 2012
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/2 cup whole cranberry
- 1/4 cup coarse sugar
- 6 oz bittersweet chocolate melted
- 1/2 cup unsalted butter softened
- 1 1/4 cup icing sugar
- 1 pinch salt
- 2 oz unsweetened chocolate melted and cooled
- 2 teaspoons hot water
- 5 eggs separated
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder sifted
- 1 pinch salt
- 1 tub (475 g) mascarpone cheese
- 1 cup cranberry sauce
- 1/4 cup milk
- 1 tablespoon icing sugar
MethodIn small saucepan, heat granulated sugar and water over medium heat, stirring occasionally, until sugar dissolves, about 5 minutes. Let cool for 10 minutes. Pour over cranberries in small bowl; cover and refrigerate for 12 hours. Drain and toss with coarse sugar. Set aside.
Chocolate Cake: In large bowl, beat egg yolks with half of the sugar until pale and thickened, about 5 minutes. Beat in vanilla.
In separate bowl, sift together flour, all but 1 tbsp of the cocoa powder and salt.
In another bowl, beat egg whites until soft peaks form; beat in remaining sugar, 2 tbsp at a time, until stiff peaks form. Spoon one-third over yolk mixture; sift one-third of the flour mixture over top and fold in. Repeat twice with remaining egg white and flour mixtures. Scrape into parchment paper–lined rimmed 17- x 11-inch (45 x 29 cm) jelly roll pan, smoothing top.
Bake in 400°F (200°C) oven until cake springs back when lightly pressed in centre, about 12 minutes. Run paring knife around edges to loosen cake.
Dust clean damp tea towel with remaining cocoa; invert cake onto towel. Gently peel off paper. Starting at narrow end, roll up cake in towel. Set aside, seam side down.
Filling: In bowl, beat mascarpone until fluffy; mix in cranberry sauce, milk and icing sugar.
Unroll cake. Using offset spatula, spread filling over top, leaving 1/4-inch (5 mm) border. Gently roll up; place, seam side down, on serving platter.
Butter Icing: In bowl, beat together butter, icing sugar and salt until fluffy; beat in chocolate. Beat in hot water. Spread over cake. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Meanwhile, on parchment paper–lined baking sheet, spread chocolate to 1/16 -inch (1.5 mm) thickness. Refrigerate until just firm, about 8 minutes. Peel off paper; cut into large shards. Arrange all over cake. Scatter sugared cranberries on top.
Nutritional facts Per each of 12 servings: about
- Fibre 3 g
- Sodium 63 mg
- Sugars 50 g
- Protein 10 g
- Calories 551.0
- Total fat 32 g
- Potassium 231 mg
- Cholesterol 135 mg
- Saturated fat 20 g
- Total carbohydrate 59 g
- Iron 19.0
- Folate 10.0
- Calcium 11.0
- Vitamin A 18.0
- Vitamin C 2.0