- Cook Time: 25 minutes
1/2 lb Butter; room temperature
2/3 c Sugar
1 ts Vanilla
3 tb Cranberry liqueur, (optional)
8 oz Semi-sweet chocolate; melted
4 Eggs; separated
1/3 c Cake flour
1 1/3 c Fresh cranberries; chopped
3 tb Sugar
Preheat oven to 350 degrees F. Line bottom of a 9-inch springform pan with parchment.
Whip butter with electric beater until light and fluffy. Add sugar and beat for 2 to 3 minutes. Mix in vanilla, liqueur and chocolate. Add yolks one at a time. Mix in flour and cranberries.
Whip egg whites in clean bowl until soft peaks form. Add 3 tablespoons sugar and continue whipping until stiff.
Fold 1/3 of whites into batter. Then fold remaining whites into mixture. Pour into prepared pan and bake for 25 minutes. Let cool 5 minutes, then cover with foil and cool completely.