Ingredients

7 oz (200g) semisweet chocolate

2/3 cup (150g) unsalted butter

4 eggs

2/3 cup (135g) sugar

1/4 tsp (1g) salt

1 tsp (5g) vanilla extract

1/2 cup (60g) all-purpose flour

9 oz (250g) fresh or frozen cranberries

1/3 cup (70g) sugar

2 tbsp (30ml) orange juice

Zest of a large orange

14 oz (400g) cream cheese, at room temperature

1 tsp (5g) vanilla extract

3 tbsp (60g) honey

Cranberry sauce (from prepared cranberries above)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Grease an 8-inch (20cm) springform pan with butter and line the bottom with parchment paper.

Step 2: Melt the semisweet chocolate and butter together over a bain-marie until smooth. Remove from heat and let cool to room temperature.

Step 3: In a large bowl, combine the eggs, sugar, vanilla extract, and salt. Using a hand mixer, beat until the mixture is thick and light yellow, about 3 to 5 minutes.

Step 4: Pour the melted chocolate mixture into the eggs and sugar, mixing until well combined.

Step 5: Gently fold in the sifted all-purpose flour using a spatula until fully incorporated.

Step 6: Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until the cake is set. Run a sharp knife around the inside edge of the pan to loosen the cake.

Step 7: Let the cake cool in the pan for 10 minutes, then invert onto a serving plate and allow to cool completely.

Step 8: To prepare the cranberry sauce, combine the cranberries, sugar, and orange juice in a saucepan. Bring to a boil, stirring constantly, then reduce heat and simmer for 5 to 10 minutes, until thickened.

Step 9: Stir in the orange zest, remove from heat, and sieve the sauce to remove solids. Set aside to cool.

Step 10: For the cream cheese frosting, beat the cream cheese, honey, and vanilla extract together in a bowl until smooth and creamy.

Step 11: Gently fold the cooled cranberry sauce into the cream cheese mixture with a few swirling motions to create a marbled effect.

Step 12: Spread the cream cheese cranberry frosting evenly over the cooled cake. Serve and enjoy!

Tips & Variations

Use fresh cranberries for a more vibrant tartness, or frozen cranberries if fresh are unavailable. Just thaw before cooking.

For extra flair, sprinkle chopped toasted nuts over the frosting before serving.

If you prefer a sweeter frosting, add a little powdered sugar to the cream cheese mixture.

Orange zest can be substituted with lemon zest for a different citrus note.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work well for the sauce. Thaw them first before cooking to ensure even softening and flavor release.

How can I tell when the cake is done?

The cake is done when the edges are set and a knife inserted near the center comes out mostly clean with only a few moist crumbs. It should not be runny or too jiggly.