Dark Chocolate-Cranberry Rock Cakes

Dark Chocolate-Cranberry Rock Cakes

Blogger Sarah W. Caron from Sarah's Cucina Bella shares a recipe. Witch and wizard movie fans, unite! This recipe for Dark Chocolate-Cranberry Rock Cakes will give you a taste of a magical delight … in your own home. (Psst! They’re kind of like scones.)

Prep Time

25

Minutes

Total Time

45

Minutes

Makes

12

rock

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
  1. Heat oven to 350°F. Line cookie sheet with parchment paper.
  2. 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.
  3. 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.
  4. Using large cookie scoop, scoop out 12 balls of dough onto cookie sheet. Brush tops with 1 tablespoon whipping cream; sprinkle with course sugar.
  5. 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.
Makes 12 rock cakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For a sweeter center, use milk chocolate chips instead of bittersweet ones.
Serve with tea at tea time, wearing your favorite magical gear.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.