Cranberry Christmas Cake

Name: Cranberry Christmas Cake
Yield: Serves 10–12
Cuisine: American
Ingredients: Chocolate shavings or fans (optional); ¼ cup Kirsch; Candied Cranberries, prepared at least 3 days in advance; 5 ounces semisweet or bittersweet chocolate, cut into pieces; 5 ounces semisweet or bittersweet chocolate, cut into pieces; 5¼ cups chilled Crème fraîche, prepared at least 3 days in advance; 8-inch-round Chocolate Génoise, baked and cooled; 1 tablespoon vanilla extract ¼ cup sugar; 1 tablespoon vanilla extract ¼ cup sugar

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Cocolat

By Alice Medrich

Published 1990

About

For best flavor and texture, assemble cake one day ahead.

Ingredients

Candied Cranberries, prepared at least 3 days in advance
¼ cup Kirsch
5 ounces <

Americas
United States
Dessert
Microwave
Vegetarian

Method

Drain cranberries, reserving the syrup. Make liqueur syrup by combining ¼ cup reserved cranberry syrup with the Kirsch. Set aside.
Combine chocolate and 3 tablespoons water in small bowl. Place in a barely simmering water bath over low heat. Or, melt in a microwave on medium (50%) for about 1 minute. Stir until smooth. Let cool to room temperature; set aside.</