Cranberry Chocolate Cake

For the last night of my holiday I made this cake with my Mom. 

The chocolate base is an old recipe that she used when we were still living in Stockholm. 

With a sweet white chocolate mousse and acid cranberries it makes a nice contrast.

CRANBERRY CHOCOLATE CAKE

Chocolate Base:

2 eggs
200 g (2,5 dl) sugar
100 g  butter (melted)
65 g (1 dl) white flour
50 g (3/4 dl) cocoa powder
1 teaspoon vanilla sugar

Topping:

100 g cranberry jam
250 ml cream
150 g white chocolate
2 teaspoon vanilla sugar

+ for decorating 100 g cranberries

Preheat oven to 175 C. Prepare a round spring cake tin (24 cm on diameter) covering the base with a baking paper and spreading some melted butter on it.

Using an electronic mixer whisk together eggs and sugar to a white foam. Add melted butter and the flour already mixed together with cocoa powder and vanilla sugar. Pour the mixture in a cake tin and bake in the lower level of the oven for 20 minutes. Remove from the oven and let the base cool.

Prepare the topping. Whisk cream in a bowl and carefully add melted white chocolate together with vanilla sugar. Put it in the fridge at least for 30 minutes until the mixture turns a bit harder.

Spread the cranberry jam on the chocolate base, then cover it with the mousse topping.
Decorate with cranberries and keep in a cool place until served.