Taste of Life: Chocolate Cranberry Nut Cakes By Chef Paul Bodrogi Chocolate Cranberry Nut Cake Ingredients 2 egg whites, whisked only until foamy 2 oz. sugar 1 oz. sliced almonds, finely chopped cup zap flour 1 teaspoon honey 1 oz. chocolate, melted 1 oz. butter, melted 2 tablespoons of soaked dried cranberries* Whipped cream** Procedure- Add all the dry ingredients to the egg whites, and mix until well combined.- Stir in the melted butter.- Stir in the melted chocolate and half of the soaked dried cranberries.- Refrigerate for 1 hour.- Place into buttered muffin pans, and bake at 350 degrees for about 14 minutes.- Allow to cool, and garnish with whipped cream and remaining cranberries. *Soaked Dried Cranberries Ingredients 4 Tablespoons cranberries 2 Tablespoons water Procedure- Put the cranberries in the water, and microwave for 30 seconds. - Cover, and let them soak for 10 minutes. - Reserve the cranberries to serve with the cakes. **Whipped Cream Ingredients 5 oz. heavy cream 1 oz. sugar 1 teaspoon vanilla extract Procedure- Combine all ingredients, and whisk until thick. Use an electric mixer if you have one. Paul Bodrogi is a pastry chef, Pastry Live event producer and instructor at Chattahoochee Technical College.