Ingredients
4 ounces unsweetened chocolate, chopped
1/2 cup butter, cubed
1-1/2 cups sugar
1/2 teaspoon vanilla extract
2 large eggs
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup dried cranberries
1/2 cup tawny port wine
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Ruby port — cheese pairing, reductions, poaching pears
Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
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In a small saucepan, melt chocolate and butter; stir until smooth. Remove from the heat; stir in sugar and vanilla. Add eggs, one at a time, stirring well after each addition. Stir in flour and salt just until blended. In a another small saucepan, combine cranberries and wine. Bring to a boil over medium heat; cook until liquid is reduced to a thin syrupy consistency (about 3 minutes). Stir into batter. Transfer to a greased 9-in. square baking pan. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack.