Simply decadent!

 

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INGREDIENTS

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Step 1 Chocolate sponge cake

1 cup          Flour

1/2 cup     Cocoa powder

1 tsp.          Baking powder

1/4 tsp.     Baking soda

7                   Eggs

1 cup          Sugar

1 tsp           Vanilla

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Step 2 Maraschino cranberry filling

1 1/2 jar   Nutra-Fruit Maraschino Cranberries (syrup and fruit)
4 tbsp.       Cornstarch
1/2 cup     Sugar
1/4 cup     Avril Quebec Amaretto

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Step 3 Cream filling

3 cups        35% whipping cream
1/2 cup     Powdered sugar
1 tsp.           Vanilla
4 tbsp.        Nutra-Fruit Maraschino Cranberry Syrup

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Step 4 Decoration

1/2 jar        Nutra-Fruit maraschino cranberries (syrup and fruit)

Dark chocolate shavings

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TECHNICAL

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Heat the oven to 350 F and put the rack in the center.
Place parchment paper in 2 8-inch round molds.
Mix the dry ingredients (flour, cocoa, baking powder, baking soda) of the sponge cake and sift them.
Whisk the eggs with the sugar and vanilla for at least 10 minutes.
Gently fold the dry ingredients into the mixture, folding the dough so as not to remove the air.
Pour the dough into the two molds equally.

COOKING: 25 minutes then let cool.

Cut each sponge cake in half crosswise.

Prepare the maraschino cranberry filling; put everything in a saucepan and bring to a boil, stirring with a whisk, for 5 minutes.
Leave to cool in the refrigerator for 1 hour.

Prepare the whipped cream filling.
Combine all the ingredients and whisk until the cream is stiff and peaks.
Assemble the cake by putting between each layer a layer of cranberry preparation, a layer of whipped cream.
Decorate the top with the whipped cream, maraschino cranberries and syrup as well as the chocolate shavings.

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