Recipe for Cranberry Chocolate Cake

Ingredients

227 g 				Butter; at room temperature
1/2 cup 				Castor Sugar
1 tsp 			        	Vanilla Essence
3 tbsp 				Cranberry Juice
1 tsp			        	Brandy
210 g 				Semi-sweet Chocolate; melted
4 			        	Eggs; yolks and whites separated
1/3 cup 				Self-raising Flour, sifted
1 1/2 cups		        	Fresh Cranberries; chopped
3 tbsp 				Sugar

Method

Cream butter and castor sugar until light and fluffy. Add in vanilla essence, cranberry juice and melted chocolate. Add in yolks one at a time. Fold sifted flour and cranberries.

Whip egg whites in a separate bowl until soft peaks form. Add sugar and continue to whip until stiff peaks form. Fold in half of whites into batter until just blended. Then fold in remaining whites.

Pour into prepared greased springform pan and bake for 30 to 40 minutes until cake is done.

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