Recipes

Directions

1. Preheat oven to 375 degrees F. Spray a 9-inch springform pan with cooking spray and line the bottom with a circle of parchment paper; spray the paper with cooking spray and set aside.
2. Place 8-ounces of the chocolate and 1 cup (2 sticks) of the butter in a double boiler and cook, stirring often, until melted and smooth; remove from heat and transfer to a large bowl.
3. Add sugar and mix well; add eggs one at a time, whisking well after each addition; sift cocoa into bowl and add cranberries; stir until just blended.
4. Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. Cool on a wire rack for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove parchment paper and let cake cool completely.
5. While cake is cooling, melt remaining 4-ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth; remove from heat, then stir in milk, honey, and vanilla. Set aside to cool slightly.
6. When cake has cooled, transfer to a serving platter; pour glaze over top of the cake and use a spatula and gently smooth glaze along the top and sides of the cake. Place cake in the refrigerator for 30 to 60 minutes to set the glaze and make the cake easier to slice.