3 1/2 ounces (100 g) butter
3 1/2 ounces (100 g) Sucanat
3 free range eggs
4 oz (125 g) filberts, finely ground
3 Tbsp (45 mL) cocoa or carob powder
2 tsp (10 mL) baking powder
2 cups (500 mL) whipping cream
2 Tbsp (30 mL) pure maple syrup
1 Tbsp (15 mL) gelatine (derived from vegetable source)
1 tsp (5 mL) vanilla extract
1 can (398 mL) whole berry cran berry sauce
1 bar of bittersweet chocolate (ingredients should contain no hardened fats)
Melt butter and let cool. Separate eggs. Beat egg yolk and Sucanat together until creamy. Add butter and beat for another minute. Mix cocoa and baking powder. Fold dry ingredients into batter. Beat egg white until peaks form and fold into batter.
Line bottom of spring form with non-stick baking paper cut the size and shape of the bottom of the pan. Using a spatula, pour batter into pan. Bake for 25 to 30 minutes at 375°F.
Remove cake from form while still hot. Turn over and remove baking paper. Let cake cool on cake rack.
For the filling, dissolve gelatine in four tablespoons of water. Let sit for five minutes, then heat in a small pot, stirring constantly until it is dissolved. Let cool slightly.
Stir gelatine into cranberries, making sure it doesn't form lumps. Whip cream until almost stiff. Add maple syrup and vanilla extract and continue to whip cream until stiff. Reserve eight tablespoons of whipped cream and four tablespoons of cranberries in separate bowls. Gently fold the remaining cranberries into the whipped cream.
Place cake on a cake plate. Put the ring of springform around cake. Pour filling onto cake and refrigerate four to six hours. Gently slide a knife between the ring and cake to remove the ring.
Sprinkle cake with grated or finely chopped chocolate. Pipe whipping cream on the edge of cake and decorate with remaining cranberries.
Source: alive Magazine (pre-2000)