Chocolate Cranberry Poinsettia Cake Recipes

CHOCOLATE CRANBERRY CAKES WITH BOURBON WHIPPED CREAM

Chocolate Cranberry Cakes with Bourbon Whipped Cream image

Categories Bourbon Food Processor Mixer Chocolate Dairy Nut Dessert Bake Christmas Thanksgiving Cranberry Pecan Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1 1/4 sticks (10 tablespoons) unsalted butter
2 tablespoons all-purpose flour plus additional for dusting molds
1 cup dried cranberries (4 1/2 oz)
1/4 cup plus 2 teaspoons bourbon
7 oz fine-quality bittersweet chocolate (not more than 60% cacao if marked), chopped
1/4 cup pecans, toasted and cooled
3 large eggs, separated
1/2 cup packed light brown sugar
1/2 cup chilled heavy cream
1 teaspoon confectioners sugar plus additional for dusting
Special Equipment
parchment paper; 4 (4- by 1 1/4-inch) tartlet molds with removable bottoms or 4 (8-oz) ramekins (4 inches across and 1 1/4 inches deep)

Steps:

Put oven rack in middle position and preheat oven to 350°F.
Cut out 4 rounds of parchment paper to fit just inside bottom of each mold, then set rounds aside. Melt 2 tablespoons butter, then brush molds with some of it. Line bottom of each mold with a round of parchment and brush parchment with some melted butter. Chill molds 5 minutes (to set butter), then brush parchment and side of each mold with more melted butter. Chill molds 5 minutes more. Dust molds with flour, knocking out excess, and set aside.
Simmer cranberries and 1/4 cup bourbon in a small saucepan over low heat until cranberries are tender and bourbon is absorbed, about 5 minutes. Remove from heat.
Melt chocolate and remaining stick butter in a small heavy saucepan over low heat, stirring constantly, until smooth. Remove from heat and cool 10 minutes.
Pulse pecans with flour (2 tablespoons) in a food processor until finely ground, being careful not to process to a paste.
Beat together yolks and brown sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Add chocolate mixture and beat until just combined, then stir in pecan mixture and cranberries.
Beat whites with a pinch of salt in another bowl using cleaned beaters until they just hold stiff peaks. Fold one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.
Divide batter among molds (they will be very full), then put molds in a shallow baking pan and bake until a wooden pick or skewer inserted into center of a cake comes out with tip wet and remainder of pick dry, about 25 minutes. (Batter will rise above rims but will not spill over.) Transfer cakes to a rack and cool in molds 30 minutes. (Cakes will continue to set as they cool.)
Beat cream with confectioners sugar and remaining 2 teaspoons bourbon in a small bowl using cleaned beaters until it just holds soft peaks.
Remove side from each mold, then slide each cake from bottom onto a dessert plate, discarding parchment. Lightly dust each cake with confectioners sugar and serve with a dollop of bourbon whipped cream.

CHOCOLATE-CRANBERRY POINSETTIA CAKE

CHOCOLATE-CRANBERRY POINSETTIA CAKE image

Categories Cake Chocolate Dessert Bake Christmas

Yield 1 cake

Number Of Ingredients 23

Ingredients

CAKE
1 cup Cake flour
½ teaspoon Baking powder
½ teaspoon Baking soda
1/8 teaspoon Salt
½ cup Orange juice
3 ounces Semisweet chocolate; chopped
1 cup Sugar
¼ cup Unsalted butter;(1/2 stick) room tmp
1½ teaspoon Grated orange peel
2 larges Eggs
½ cup Sour cream
½ teaspoon Vanilla
CRANBERRIES AND SYRUP
⅔ cup Sugar
⅓ cup Water
2 cups Fresh or frozen cranberries
FROSTING
1½ cup Whipping cream
12 ounces Semisweet chocolate; chopped
Marbleized White Chocolate Leaves (see recipe)
Fresh mint leaves
Position rack in center of oven; preheat to 350º. Butter 2 ~ 9" diameter cake pans. Line bottoms w/ parchment. Dust pans with flour.

Steps:

CAKE Stir flour, baking powder, baking soda and salt in medium bowl to blend. Bring orange juice to boil in heavy saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool to barely lukewarm. Beat sugar, butter and orange peel in large bowl until blended. Add eggs 1 at a time, beating well after each. Add sour cream, vanilla and melted chocolate mixture and beat until well blended. Add dry ingredients and beat just until well blended. Divide batter equally between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 25 mins. Cool cakes in pans on rack. CRANBERRIES AND SYRUP Combine sugar and water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Add cranberries; bring to boil. Using slotted spoon, immediately transfer about 20 glazed to plate. Reserve for garnish; chill. Continue to boil remaining cranberries until berries pop, about 5 mins. Using slotted spoon, transfer poached berries to small bowl. Pour cranberry syrup into another bowl and reserve for marbleized leaves. FROSTING Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate and stir until melted and smooth. Chill chocolate frosting until just thick enough to spread but still glossy, about 80 mins. Invert 1 cake layer onto platter. Peel off parchment. Spread 1.2 cup chilled chocolate frosting over cake. Spoon poached cranberries in bowl evenly over frosting. Invert second cake layer onto work surface. Peel off parchment; place cake atop cranberries. Spread remaining chocolate frosting over top and sides of cake. Refrigerate until cake is well chilled, about 2 hours. (Can be made 1 day ahead. Cover with cake dome and chill.) Working quickly, arrange chocolate leaves in center of cake, forming poinsettia flower. Place 3 glazed cranberries in center of flower. Arrange fresh mint leaves and remaining glazed cranberries around cake. Refrigerate cake until ready to serve.

CHOCOLATE CRANBERRY CHEESECAKE

Chocolate Cranberry Cheesecake image

I think the ultimate dessert anytime of the year is cheesecake. I worked at a specialty bakery that offered 23 different cheesecakes, but not a chocolate cranberry flavor like this one. I like to top it with a thick chocolate glaze for a finishing touch. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 10-12 servings.

Number Of Ingredients 11

Ingredients

1-1/3 cups chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 tablespoon cornstarch
2 large eggs, lightly beaten
3/4 cup sour cream
1 cup whole-berry cranberry sauce
1/4 cup hot fudge ice cream topping, warmed

Steps:

In a small bowl, combine wafer crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside. , In a large bowl, beat the cream cheese, sugar and cornstarch until smooth. Add eggs; beat on low speed just until combined. Stir in sour cream. Fold in cranberry sauce. Pour into crust. Place pan on a baking sheet. , Bake at 325° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Drizzle dessert plates with fudge topping; top with cheesecake. Refrigerate leftovers.

Nutrition Facts : Calories 302 calories, Fat 16g fat (9g saturated fat), Cholesterol 77mg cholesterol, Sodium 198mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

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