DARK CHOCOLATE-CRANBERRY ROCK CAKES

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Dark Chocolate-Cranberry Rock Cakes image

Dense and flavorful, these chocolate and cherry sensations will keep for a couple days, so they're a great make-ahead dish for breakfast or brunch.

Provided by By Sarah Caron

Categories     Breakfast

Time 45m

Yield 12

Number Of Ingredients 11

2 cups Gold Medal™ all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher (coarse) salt
1/2 cup cold unsalted butter
2 eggs
1/2 cup whipping cream
1/2 cup 60% cacao bittersweet chocolate chips
1/2 cup sweetened dried cranberries
1 tablespoon whipping cream, if desired
Coarse sugar, if desired

Steps:

  • Heat oven to 350°F. Line cookie sheet with parchment paper.
  • In large bowl, stir together flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions). Stir in chocolate chips and cranberries; set aside.
  • In another bowl, beat eggs and 1/2 cup whipping cream with whisk until well blended. Make well in center of flour mixture; pour egg mixture into well. With rubber spatula, fold together all ingredients until combined and smooth.
  • Using large cookie scoop, scoop out 12 balls of dough onto cookie sheet. Brush tops with 1 tablespoon whipping cream; sprinkle with course sugar.
  • Bake 17 to 20 minutes or until lightly browned. Remove from cookie sheet to cooling rack. Serve immediately. Store cooled rock cakes in airtight container; best eaten within 2 days.

Nutrition Facts : ServingSize 1 Serving

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