Chocolate Crinkles with Cranberries

Roughly chop the cranberries and soak them in rum. Ideally, let them steep for several hours.

Slowly melt butter and chocolate in a bain-marie. Stir occasionally to prevent the chocolate from burning.

Beat eggs and 60 g of the sugar into a thick, light foam. This takes about 5 minutes with a food processor. Set aside the remaining sugar (100 g) for rolling later.