I happen to know that many of you reading this have a sweet tooth, and so I have decided to share a festive recipe of yumminess with you each Friday up to Christmas. Your stomach will love me, your hips will hate me…
I’m not sure of the origins of this recipe, but I have been making it for years- it’s incredibly rich with the divine combination of chocolate and cranberries, and is a huge hit with chocolate lovers (my family!) It’s a deliciously rich alternative for those who think traditional Christmas pudding is disgusting and severely lacking in the chocolate department. Enjoy!
CHOCOLATE CRANBERRY TORTE:
3/4 cup chocolate chips
½ cup margarine/ butter
1 cup WHOLE BERRY Cranberries
½ cup sugar
2 large eggs
1 tsp vanilla
¼ cup flour
¼ tsp baking powder
GLAZE:
¼ cup whipping cream
½ cup chocolate chips
¼ cup JELLIED cranberry sauce
*Preheat oven to 325 degrees
*Line small (8”) cake pan with foil, and coat with cooking spray
*Melt first 2 ingredients in a bowl in the microwave until smooth
*Stir in whole berry cranberries and sugar
*Mix in eggs and vanilla, and then add flour and baking powder
*Pour into pan and bake for 40 minutes
*Cool for 30 minutes, refrigerate 1 hour
GLAZE:
*Microwave cream and chocolate chips for 1 minute; stir in jellied cranberry sauce
*Turn cake onto a serving plate, remove foil
*Spread glaze over cake and chill for 1 hour
