● 100g Unsalted butter
● 60ml Verjuice
● 200g Dark chocolate
● 1tsp Baking powder
● 30g Cocoa powder
● 80g Dried cranberries
● 4 Medium eggs
● 250g Caster sugar
● 100g Plain flour
● Icing sugar for dusting
1. Preheat the oven to 180°C/fan 160°C/gas 4 and line a 20x20cm square baking tin.
Melt the butter and chocolate in a heat-proof bowl over a pan of simmering water. Stir until melted entirely, then leave to cool.
2. Next, whisk the eggs and sugar together in a large mixing bowl until thick and pale Carefully fold the chocolate mixture into the whisked eggs and add the Verjuice.
3. After the met ingredients are combined, sift in the flour, baking powder and cocoa powder and gently fold. Finally, add in the dried cranberries.
4. Pour the mixture into the baking tin and bake for 25-30 minutes, or until fulled bake but soft in the middle. Serve dusted with icing sugar.