Friday, October 23, 2015

Chocolate Dried Cranberry Cake
one stick unsalted butter
1C dried cranberries or cherries
1/4C bourbon or water
7 oz. bittersweet chocolate, chopped
1/4C pecans, toasted
2 Tbsp. flour
3 large eggs, separated
1/2C packed light brown sugar (for yolks)
2 Tbsp. sugar (for whites)
sifted powdered sugar
1/2C cream beaten with sugar and vanilla to taste

Place oven rack in middle position and preheat to 350F.  Line a 10-inch round pan with a removable bottom with parchment and butter the parchment.  Pulse pecans and flour together in a food processor until finely ground.

Simmer cranberries in the bourbon in a small pan over low heat until cranberries are tender and bourbon is absorbed – about 5 minutes.  Remove from the heat.  Melt chocolate and butter in a bowl set over simmering water until smooth.  Remove from heat and let cool slightly.

Beat yolks and brown sugar until thick.  Add the chocolate mixture and fold in.  Beat whites until soft peaks, add sugar and beat until fairly stiff.  Fold one third of whites into chocolate mixture along with the dried cranberries and pecan mixture just to lighten; fold in remainder gently.  Turn batter into prepared pan and bake about 25 minutes or until firm.  Let cool slightly.  Run a knife around the inside edge of the pan.  Remove the ring and transfer cake (off the parchment paper) to a platter.  Dust with sifted powdered sugar and serve with whipped cream.
MAKES:  8 – 10 servings

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