Chocolate & cranberry torte

Preheat the oven to 180°C, gas mark 4, then grease and line the base of a 23cm round cake tin. For the compote, combine all the ingredients together in a small saucepan, bring to a rapid boil and cook for 10 minutes, stirring occasionally, until the mixture thickens and the cranberries start to break down a little. Remove from the heat and set aside to cool, then remove the cinnamon stick and discard.

Meanwhile, melt together the butter and chocolate in a saucepan over a low heat until smooth and glossy. At the same time, whisk the eggs and brown sugar in a stand mixer (or use an electric hand mixer) until very thick and pale (10-12 minutes).

Fold the melted chocolate into the egg mixture, then spoon 400g of the mixture into a separate bowl and set aside. Add the cornflour and cocoa powder to the remainder, mix to combine and pour into the lined tin; level out, then bake for 15 minutes until springy to the touch. Set aside to cool in the tin for 20 minutes.

Mix the reserved 400g mixture with the cream and brandy. Reserve 3 tbsp compote in a small bowl, cover and set aside in the fridge; spread the rest over the cooled base cake. Top with the second chocolate layer and smooth with the back of a spoon. Chill for at least 4 hours (up to 24 hours) in the fridge, then serve with the reserved cranberry compote spooned over the top and crème fraîche alongside, if liked.