Cranberry cake with chocolate chips
12 servings
90 minutes
Lingonberry cake with chocolate chunks is a refined dessert that combines the rich bitterness of cocoa with the refreshing tartness of lingonberries. This recipe, inspired by Russian baking traditions, adds a touch of forest berries to the classic cake, creating a unique balance of flavors. The airy batter infused with the aroma of butter and chocolate melts in your mouth, while the bright bursts of lingonberry add an interesting texture. This cake is perfect for cozy tea parties and festive treats; it can be served as a standalone dessert or paired with vanilla ice cream. A light citrus note from lemon juice gives the baked good freshness, making it particularly appetizing. Each piece is a true delight where sweetness, tartness, and richness of chocolate intertwine harmoniously.
1
Beat the eggs with sugar until fluffy.
- Chicken egg: 2 pieces
- Sugar: 180 g
2
Add the butter cut into pieces (leave 1 tablespoon of butter for greasing the mold).
- Butter: 150 g
3
Sift the flour into the mass.
- Wheat flour: 250 g
4
Add cocoa (it can be sifted with flour), mix until smooth.
- Cocoa powder: 2 tablespoons
5
Dissolve the soda by squeezing lemon juice and add it to the dough.
- Baking soda: 1 teaspoon
- Lemon: 1 piece
6
Pour in the milk and mix until smooth.
- Milk: 150 l
7
Chop the chocolate into pieces no larger than 0.5 cm and place it in a bowl.
- Dark chocolate: 200 g
8
Gently fold in the lingonberries.
- Lingonberry: 250 g
9
Grease the baking dish with oil.
- Butter: 150 g
10
Transfer the mass into the mold.
11
Bake in an oven preheated to 200 degrees for 50 minutes.
