- Preheat the oven to 338F (170C).
- Sift the dry ingredients.
- Melt the chocolate, and cool it.
- Whip the butter with sugar; add chocolate, and whip again.
- Whip the eggs into a fluffy mass.
- Add some of the dry ingredients to the chocolate-butter mass, mix with a spatula, add 1/2 of the eggs, then add the remaining dry ingredients, and mix in 1/2 of the eggs.
- Bake the sponge biscuit in a tall 16-18cm (6.30-7.09 inch) mold for 45-55 minutes.
- Cool the finished biscuit, wrap in cling film, and put in the fridge for 6-8 hours.
- Defrost the cranberries, mix with sugar in a saucepan, and put over a medium heat.
- When the cranberries boil, remove from the heat, chop with a blender, add wine, and cook over a medium heat, stirring until thickened (for about 15-20 minutes).
- Remove from the heat, and cool.
- Combine all the ingredients in a mixer bowl, and whip until fluffy.
The finished cream is airy, soft, but keeps its shape well. The amount of the cream is enough for the filling and the rough outer coating of the cake.
- Cut the sponge biscuit into 3-4 cake layers depending on the diameter.
- Soak the cake layers with a small amount of plain water (there is enough sweetness in them, therefore it is soaked simply with water, not with syrup).
- Put the first cake layer, a layer of cream 1cm (0.40 inch) thick, a cream side on top, a thin layer of cranberry filling (about 2mm | 0.08 inch) inside the sides. Assemble the whole cake, following the order: cake layer - cream - cranberry filling - cake layer.