Name: Chocolate Cranberry Cakes with Bourbon Whipped Cream
Cook time: 1 hr
Total time: 2 1/4 hr
Yield: Makes 4 servings
Ingredients: 1 1/4 sticks (10 tablespoons) unsalted butter; 2 tablespoons all-purpose flour plus additional for dusting molds; 1 cup dried cranberries (4 1/2 oz); 1/4 cup plus 2 teaspoons bourbon; 7 oz fine-quality bittersweet chocolate (not more than 60% cacao if marked), chopped; 1/4 cup pecans, toasted and cooled; 3 large eggs, separated; 1/2 cup packed light brown sugar; 1/2 cup chilled heavy cream; 1 teaspoon confectioners sugar plus additional for dusting; parchment paper; 4 (4- by 1 1/4-inch) tartlet molds with removable bottoms or 4 (8-oz) ramekins (4 inches across and 1 1/4 inches deep)

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Chocolate Cranberry Cakes with Bourbon Whipped CreamRoland Bello

These luscious cranberry-studded cakes enriched with bourbon and pecans break away from traditional pumpkin pie without eliminating all those beloved ingredients that say Thanksgiving.

Cooks' notes:

•Cakes are best eaten the day they're made but can be baked (but not unmolded) 1 day ahead (texture will become more dense). Cool completely, uncovered, then keep in a sealed large plastic bag at room temperature.
•To make a single, larger cake, the batter can be baked in a 9 1/2-inch round tart pan with a removable bottom, about 25 minutes.

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