Decadent Dessert

Sat, 12/14/2019 - 11:30am

I created this decadent delight for a contest where you had to highlight eggs and you had to infuse a local ingredient or theme. Living in Massachusetts (when I am not on Block Island), cranberries came to mind… and loving dark chocolate, I thought, what a great combo --- tart cranberries, sweet chocolate in a rich cake with a luscious cranberry/Grand Marnier syrup.

Luscious and lovely — your family and friends will devour every bite. Happy Holidays.


Cranberry chocolate chip cake

5 extra-large eggs

1 tsp. salt

1 1/2 cups sugar

1 orange, zested and juiced (about 1 Tbsp. zest and 1/2 cup juice)

7 Tbsp. olive oil

1 tsp. vanilla extract

1 tsp. almond extract

2 cups almond flour

2 1/2 cups whole cranberries

2/3 cup mini semi-sweet chocolate chips

1/3 cup Grand Marnier liqueur


Preheat oven to 350 degrees.

Separate the egg yolks from the whites, putting the whites in a bowl of a stand mixer, and the yolks in a separate bowl.  Add the salt to the egg whites and whip on medium high speed with the whisk attachment until stiff peaks form, about 5-6 minutes (you can also do this with a hand mixer).  Gently remove the beaten whites to a separate bowl using a rubber spatula.

Add the yolks to the stand mixer with 1 cup of the sugar and whip until creamy and light yellow in color. Add the orange zest, 6 tablespoons of the olive oil, vanilla, and almond extracts to the yolks and mix until combined.

Add the almond flour, 1 1/2 cups of the cranberries, and chocolate chips, by hand, using a rubber spatula until well combined.  Gently fold in the egg whites.

Spread 1/2 of a tablespoon of the remaining olive oil in the bottom of a 9-inch spring-form pan. Top with a layer of parchment paper cut to the shape of the pan.

Spread another 1/2 tablespoon of the olive oil on top of the parchment paper. Pour the batter into the pan and bake for 50 to 55 minutes until a tester comes out clean. Let cool on a wire rack before removing from pan.

While the cake is baking make the orange cranberry syrup. Combine the 1/4 cup of orange juice, remaining 1/2 cup of sugar, Grand Marnier, and remaining cup of cranberries in a large saucepan. Heat over medium heat to a simmer and let cook for 8 to 10 minutes, stirring frequently to avoid boiling over, until reduced by half and it is ruby red and syrupy.

Serve sliced and drizzled with cranberry orange syrup.