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We bake two chocolate cakes, one a special-occasion dessert and the other a quick, one-bowl affair.
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Bourke Street Bakery’s chocolate sour cherry cookies were the inspiration for these fudgey, loaded treats. Dried cherries hydrated in balsamic vinegar punctuate the cookies with bites of tangy, fruity flavor that offsets the richness of the butter, sugar and dark chocolate. If you like, you can substitute dried cranberries for the dried cherries. Either Dutch-processed or natural cocoa powder works, though we think natural cocoa gives the cookies a slightly more intense chocolate flavor.
Cookies
Don’t add the melted butter and chocolate mixture to the beaten eggs until the mixture has cooled until barely warm to the touch otherwise it will overheat the eggs.
plus cooling
grams (1 cup) all-purpose flour
teaspoon baking soda
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