Chocolate

Ingredients

3/4 cherries
180 ml hearty wine
3 eggs
250 gr sugar
55 gr sweet butter
300 gr bittersweet chocolate melted
32 gr cocoa
9 gr vanilla extract
5 gr baking powder
450 gr unbleached all-purpose flour

Instructions

Preheat the oven to 325=B0F.

Place cherries and wine in a small bowl and allow to plump for at least 1= hour.

With a mixer, beat the eggs and sugar together until fluffy and light yellow. In a separate small sauce pan melt the butter, chocolate and cocoa together, add vanilla. Fold into the egg mixture. Drain the cherries and stir in.

Mix the baking powder and flour together and beat in until the dough pulls away from the sides of the bowl and is just slightly tacky. With floured hands, roll into 2 15-inch logs, 4 cm in diameter. Bake on parchment paper in a preheated oven for 20-25 minutes or until lightly browned and firm to the touch. Remove from oven and cool until logs can be cut on the diagonal into 1 cm widths. Place biscotti in a single layer on baking sheet and return to oven and bake for an additional 10 minutes.

Store airtight for up to 1 month.