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.