Happy Holidays to all of our friends and family. Here is a simple, yet extremely decadent holiday treat incorporating chocolate (always an all time favorite), a little wine and tart cranberries.
1 pound semi-sweet chocolate
2 cups of fresh cranberries
½ pound unsalted butter
1 cup Kenwood Vineyards Zinfandel
1 T vanilla extract
1 cup granulated sugar
1 ¼cups all purpose flour
Pour the Zinfandel and 3/4 cup of fresh cranberries in a saucepan and reduce down to 1/2 cup. Set aside and let cool slightly. Melt chocolate and butter in a double boiler. Don’t have a double broiler? Place a metal bowl over a pot of boiling water and melt chocolate and butter by stirring occasionally. Let cool slightly. In a mixer bowl, combine the eggs, sugar, zinfandel reduction (make sure this is slightly cooled) and vanilla and mix until fluffy. Add chocolate mixture to the sugar/egg mix. Fold in flour until just mixed in. Drop in remaining fresh cranberries and mix slightly. Pour into a half sheet covered with parchment or foil. Bake at 350º for 25 minutes or until the center comes out clean with a toothpick or knife.