Chocolate Cranberry Squares

Chocolate Cranberry Squares Ingredients:

For the Biscuit:

• 180 g butter
• 20 g breadcrumbs
• 3 eggs
• 1 packet of vanilla sugar
• 125 g flour
• 100 g cornstarch
• 1 tablespoon cocoa powder
• 3 teaspoons baking powder
• 125 g sugar
• 50 g chopped, peeled almonds

For the Filling and Cream:

• 13 sheets of gelatin
• 740 g cranberry jelly
• 4 tablespoons rum
• 100 ml milk
• 50 g sugar
• 1 tablespoon cocoa powder
• 1 packet of vanilla sugar
• 600 ml heavy cream
• Cranberry jam and powdered sugar for decoration

Instructions:

1. Preheat the Oven: Preheat your oven to 180°C (350°F). Grease a baking tray with 30 g of butter and dust it with breadcrumbs.
2. Prepare the Biscuit: In a mixing bowl, cream together 150 g of butter with sugar and vanilla sugar. Add the eggs one at a time, mixing well after each addition. In another bowl, combine the flour, cornstarch, cocoa powder, and baking powder; sift this mixture into the egg mixture. Stir in the chopped almonds and mix everything thoroughly.
3. Bake: Spread the batter evenly in the prepared baking tray and bake for about 35 minutes. Once baked, remove from the oven and allow it to cool.
4. Prepare the Cranberry Filling: Soften 5 sheets of gelatin in cold water. In a saucepan, heat the cranberry jelly and stir in the rum. Squeeze the water from the gelatin sheets and dissolve them in the warm jelly mixture. Spread this mixture over the cooled biscuit and let it set in the refrigerator.
5. Make the Chocolate Cream: Soften the remaining 8 sheets of gelatin. In a saucepan, bring the milk to a boil with sugar, vanilla sugar, and sifted cocoa powder. Remove from heat and let it cool slightly. Squeeze the softened gelatin to remove excess water and dissolve it in the warm cocoa mixture while stirring. Allow it to cool further.
6. Combine with Whipped Cream: Before the chocolate mixture sets completely, whip the heavy cream to stiff peaks and gently fold it into the chocolate mixture.
7. Decorate the Squares: Pipe some of the cream into a piping bag fitted with a star-shaped nozzle. Spread the remaining cream over the chilled jelly-covered biscuit. Pipe decorative stars of cream on top. Refrigerate until firm.
8. Serve: Cut the cake into squares and garnish each with a dollop of cranberry jam and a piece of chocolate. Dust with powdered sugar before serving.

source Magic of Flavor 2004