Dough for the base
- Preheat oven to 170°C.
- Mix the ingredients in this order to form a dough.
- Pour into a greased 26cm springform pan.
- Bake at 170°C for 20 minutes, then let the base cool on a rack.
- Place the cooled base back into the springform pan.
- Distribute the cranberries on top.
- Whip the heavy cream with cream stabilizer until stiff and spread over the cranberries.
- Grate some dark chocolate over the top.
- Refrigerate for 2 hours.