8 oz. (250 g) bittersweet chocolate
3 large eggs
3/4 cup (175 mL) sugar
3 tbsp. (45 mL) dark rum
1 tbsp. (15 mL) vanilla
2 cups (500 mL) whipping cream
1/2 cup (125 mL) unsweetened cocoa
12 oz. (340 g) cranberries
1 1/2 cups (375 mL) granulated sugar
1 cup (250 mL) water
1/3 cup (75 mL) freshly squeezed orange juice
Line a 9-inch (23 cm) round springform pan with parchment paper. Set aside.
In a heatproof bowl, over a pan of simmering water, melt chocolate. Cool to room temperature.
In a large bowl, with an electric mixer, beat eggs with sugar until light, about 5 minutes. Add rum and vanilla.
In a separate bowl, with clean beaters, whip cream until soft peaks form. Sift cocoa into cream and beat until stiff peaks form.
Stir melted chocolate into egg/sugar mixture. Stir in 1/4 of whipped cream and fold in rest. Batter should be the texture of chocolate mousse. Spoon into prepared pan.
Bake 1 hour over a bain marie, in a preheated 350 F (180 C) oven. Reduce heat to 300 F (150 C) and bake another 30 minutes. Be sure there is still 1-inch (2.5 cm) boiling water in the bain marie. Cake will be slightly cracked on top and cake tester will come out clean.
Cool completely in pan, then carefully remove springform and place on a serving platter. (For best results make a day ahead, wrap well with plastic wrap and refrigerate overnight.)
Combine sugar and water in a medium saucepan. Stir to dissolve. Bring to a boil over medium-high heat and add cranberries. Bring back to a boil, cover and remove from heat. Allow to steam 20 minutes or until all cranberries have popped.
Sieve through a medium sieve until all pulp has been extracted, scrapiing the underside to get all the pulp. Discard skin and seeds.
Cool sauce to room temperature. Refrigerate. Sauce will be quite firm. With a small whisk, thin coulis with orange juice.
Serve at room temperature with chocolate cake. (Use a hot wet knife to slice cake.) Garnish with chocolate curls and sprinkle with icing sugar.
Per slice: Cal 496 / Pro 6 g / Fat 28 g / Carb 64 g