Barefoot Contessa Dark Chocolate Terrine With Orange Sauce

This easy Cranberry & Apple Cake is a warm and comforting dessert, perfect for any occasion. Packed with tart cranberries and sweet apples, it’s a simple yet delicious treat. You can easily adjust the ingredients based on what you have on hand, making it both flexible and flavorful. The cinnamon and orange zest give it an irresistible aroma.

Ingredients Needed

• 340g fresh cranberries, rinsed and picked over for stems
• 1 Granny Smith apple, peeled, cored, and diced
• 100g light brown sugar, lightly packed
• 1 tablespoon (2 oranges) grated orange zest
• 60ml freshly squeezed orange juice
• 1-1/8 teaspoons ground cinnamon, divided
• 2 extra-large eggs, at room temperature
• 200g granulated sugar, plus 1 tablespoon
• 1/4 pound (1 stick or 113g) unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 60ml sour cream
• 125g all-purpose flour
• 1/4 teaspoon kosher salt

How To Make Dark Chocolate Terrine With Orange Sauce

1. Preheat the oven: Preheat your oven to 325°F (170°C) and lightly grease a 10-inch (25cm) glass pie plate.
2. Prepare the fruit mixture: In a medium bowl, combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon. Set aside.
3. Make the batter: In the bowl of an electric mixer, beat the eggs on medium-high speed for 2 minutes. Add 1 cup of granulated sugar, the melted butter, vanilla extract, and sour cream. Beat until just combined. On low speed, gradually add the flour and salt and mix until smooth.
4. Assemble the cake: Pour the fruit mixture evenly into the prepared pie plate. Pour the batter over the fruit, spreading it out to cover the fruit completely.
5. Top and bake: In a small bowl, combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon. Sprinkle this over the top of the batter. Bake for 55-60 minutes, or until a toothpick inserted into the centre of the cake comes out clean and the fruit is bubbling around the edges.
6. Serve: Allow the cake to cool slightly before serving. Serve warm or at room temperature.

Recipe Tips

• Use fresh cranberries: Fresh cranberries give the cake a firmer, juicier texture compared to frozen ones, which can make it soggy.
• Beat the eggs for 2 minutes: This helps to achieve a light and airy cake with the perfect texture.
• Grate the orange zest finely: A finer zest gives a stronger, more fragrant orange flavour without the bitterness of larger zest pieces.
• Mix gently after adding flour: Overmixing the batter can lead to a dense cake, so stir until just combined.
• Let the cake cool slightly before serving: This helps the cake set and enhances the flavours.

How To Store Leftovers

• Refrigerate: Wrap leftover easy cranberry & apple cake tightly and store it in the fridge for up to 3 days.
• Freeze: Wrap leftover easy cranberry & apple cake tightly in plastic wrap and then foil, and freeze for up to 2 months. Let thaw in the fridge before serving.

Nutrition Facts

Serving Size: 1 slice

• Calories: Approximately 280
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 50mg
• Sodium: 90mg
• Potassium: 100mg
• Total Carbohydrate: 42g
• Dietary Fiber: 3g
• Sugars: 30g
• Protein: 2g

Try more recipes:

• Barefoot Contessa Apple Pie Bars
• Barefoot Contessa French Apple Tart
• Barefoot Contessa Deep-dish Apple Pie
• Barefoot Contessa Carrot Cake Cupcakes