• 2/3 cup semi-sweet chocolate chips
• 1/2 cup butter
• 1 ounce (1 square) unsweetened chocolate
• 1 cup whole berry cranberry sauce
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 cup heavy (whipping) cream
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup jellied cranberry sauce
To make the cake: Preheat the oven to 325ºF. Line an 8-inch round cake
pan with foil and spray with cooking oil spray. Dust the pan with flour, tapping
out the excess.
Microwave the chocolate chips, butter, and unsweetened chocolate in a large
microwave-safe bowl on high for 1 minute. Stir until smooth. Microwave for 30
more seconds if necessary to melt chocolate. Stir in the cranberry sauce and
sugar. Add the eggs, vanilla, flour, and baking powder and stir until smooth.
Pour the batter in the prepared pan.
Bake for 40 minutes, or until a skewer inserted into the center comes out clean.
Cool in the pan for 30 minutes, and then refrigerate for 1 hour or until cold.
To make the glaze: Microwave the cream and chocolate chips in a medium microwave-safe
bowl for 1 minute on high. Stir until smooth. Microwave for 30 more seconds
if necessary to melt chocolate. Add the cranberry sauce and mix well.
Remove the cake from the refrigerator and turn it out onto a serving plate.
Peel off the foil. Spread the glaze over the top of the cake, allowing some
to drip down the sides. Refrigerate again for 1 hour, or until the glaze is
firm. (Can be made a day ahead of time. Store at room temperature.) Makes 10