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1
Place the rack in center of the oven. Preheat oven to 180 u00b0 C (350 u00b0 F). Line a springform pan 9 inches in diameter with parchment paper . Butter and set aside
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2
In a bowl, cream butter and sugar with an electric mixer until mixture is light, about 3 minutes . At low speed , add the egg yolks , one at a time, beating well after each addition and scraping the bottom and sides of your bowl if necessary.
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3
Add melted chocolate , espresso (or vanilla ) , rosemary and salt. Beat with electric mixer until smooth. Transfer everything into a clean bowl and wash your bowl mix thoroughly.
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4
In a clean large bowl, without a trace of fat, whisk the egg whites with an electric mixer until soft peaks form.
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5
Fold one-third of the egg whites into the chocolate mixture . Then add the remaining egg whites.
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6
Pour the batter into the pan and let cook for 25 minutes. Leave to cool.
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7
Place cranberries in a container for the fridge and put them aside.
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8
Make a simple syrup by bringing water and simmer with sugar. Let the syrup cool for a few minutes, then pour it over the cranberries . If the syrup is too hot, then cranberries burst caution . Cover and refrigerate overnight.
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9
The next day , drain the cranberries and mix them with the sugar until well coated. Place cranberries coated on a baking sheet and let them dry for several hours. Dip a few sprigs of rosemary into the syrup cranberries and sprinkle with caster sugar. Leave to dry everything.
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10
For garnish chocolate Christmas cake , decorate with cranberries balls , rosemary stems and whipped cream.
