Taste of Life: Chocolate Cranberry Nut Cakes

By Chef Paul Bodrogi

Chocolate Cranberry Nut Cake

Ingredients
2 egg whites, whisked only until foamy
2 oz. sugar
1 oz. sliced almonds, finely chopped
cup zap flour
1 teaspoon honey
1 oz. chocolate, melted
1 oz. butter, melted
2 tablespoons of soaked dried cranberries*
Whipped cream**

Procedure
- Add all the dry ingredients to the egg whites, and mix until well combined.
- Stir in the melted butter.
- Stir in the melted chocolate and half of the soaked dried cranberries.
- Refrigerate for 1 hour.
- Place into buttered muffin pans, and bake at 350 degrees for about 14 minutes.
- Allow to cool, and garnish with whipped cream and remaining cranberries.

*Soaked Dried Cranberries

Ingredients
4 Tablespoons cranberries
2 Tablespoons water

Procedure
- Put the cranberries in the water, and microwave for 30 seconds.
- Cover, and let them soak for 10 minutes.
- Reserve the cranberries to serve with the cakes.

**Whipped Cream

Ingredients
5 oz. heavy cream
1 oz. sugar
1 teaspoon vanilla extract

Procedure
- Combine all ingredients, and whisk until thick. Use an electric mixer if you have one.

Paul Bodrogi is a pastry chef, Pastry Live event producer and instructor at Chattahoochee Technical College.