Chocolate Crinkles with Dried Cranberries

Roughly chop the dried cranberries and soak them in rum. If possible, do this a few hours before baking so that the cranberries can absorb the rum well.

Melt the butter and dark chocolate over a double boiler. Make sure they melt slowly, stirring frequently to prevent the chocolate from burning. Once melted, remove from heat and let cool.

Beat the eggs with 60 g of granulated sugar until stiff and light. With a stand mixer, this takes about 5 minutes until the foam is thick and holds its shape.