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Chocolate Cranberry Dessert
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve this slightly warm on your best glass dessert plates along with a great port wine!
3 cups unbleached all purpose flour
1 1/2 cups raw sugar
1/2 cup unsweetened cocoa powder
4 teaspoons baking powder
1/2 teaspoon sea salt
1 cup dried cranberries
2 cups half and half
1 tablespoon real vanilla extract
1 1/2 cups raw sugar
1/2 cup unsweetened cocoa powder
2 1/2 cups strong hot coffee (or water)
Preheat oven to 375 degrees. Oil or butter a 9 by 13 inch baking dish. In batter bowl, whisk together the flour, sugar, cocoa, baking powder and salt. Add cranberries and mix well. Stir in the cream and vanilla. Scrape batter into baking dish, smoothing to cover the bottom. In a separate bowl, whisk together the remaining sugar and cocoa. Sprinkle over batter, and then pour the hot liquid over all but do not stir. Bake 30-35 minutes, until sauce is bubbly. There will still be liquids on the top a bit, but the cake itself should be done. Let cool slightly before serving, or serve at room temperature.
Recipe created 2002-02-11.
