1 cup 70% dark chocolate
3/4 cup Semi-salted butter, room temperature
1 cup Brown sugar
1/2 tsp. Fleur de sel (optional)
1/3 cup Maraschino Cranberries
1/2 cup Maraschino Cranberry Syrup
1 cup Flour
2 tbsp Cocoa
1/2 tsp Baking powder
1/3 cup Chopped 70% dark chocolate
1/3 cup White chocolate chips
Icing see below
Preheat the oven to 180 ° C (350 ° F).
Place the rack in the center of the oven. Line a 20-cm (8-inch) square pan with parchment paper slightly wider than the pan for easy release.
Roughly chop the chocolate and cut the butter into cubes.
On the stove, in a bain-marie * , melt the chocolate and butter, stir with a whisk. As soon as the chocolate is melted and the texture is smooth, remove from the heat and add the fleur de sel. Reserve and let cool.
In a bowl, beat the eggs with the brown sugar, add the cranberries and the maraschino syrup. Add this mixture to the chocolate and butter mixture, stirring constantly.
In a bowl put the flour, cocoa, baking powder, pieces of dark chocolate and white chocolate chips.
Combine the wet mixture with the dry mixture.
Pour the batter into the mold. Bake for 40 to 45 minutes or until center of cake is no longer runny.
Let cool and cut into 16 pieces.
* Water bath: In a saucepan put 1 inch of water and bring to a boil. Place a bowl on the pan then place the ingredients. Remove from the heat as soon as it is melted.
1/2 cup Cream cheese
1/2 cup Nutra-Fruit Maraschino Cranberry Syrup
1/2 cup Nutra-Fruit Maraschino Cranberries
1/4 cup powdered sugar
In a food processor or by hand, very finely chop the Maraschino Cranberries.
With an electric mixer, cream the cheese with the powdered sugar. Add the cranberry syrup and the maraschino cranberries.