Beat the egg yolks with 80 g sugar until creamy. Melt the cooking chocolate in a bain-marie and gently fold into the egg-sugar mixture. Beat the egg whites with 20 g sugar
Carefully fold in the beaten egg whites and fill into a cake springform pan (26 cm ø) lined with parchment paper. Bake at 170 °C for 10 minutes, at 140 °C for 20 minutes.
Soak the baked base with rum, mix the cranberries with the dissolved gelatine and spread on the top.
Stir the cranberries with the dissolved gelatine and spread evenly on the base. Pour the stiff cream over it, cut a cross and diagonal pattern with a fork or put a stencil over it and sprinkle with rasin.
Place a stencil on top and sprinkle with grated chocolate. If desired, sprinkle with a cream border.
Tip: Do you prefer milk chocolate or dark chocolate? Depending on that, use whichever you like better.
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