| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
Preheat ovento 350 degrees. 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.
Yield: 6 servings CHEF DU JOUR JACK MCDAVID SHOW #DJ9179
Recipe by: Jack McDavid
Posted to MC-Recipe Digest V1 #816 by Holly Butman
<butma001@acpub.duke.edu> on Sep 28, 1997
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