Chocolate Cranberry Torte

in Diana's Recipe Book

Average Rating:  (total ratings: 2)

Servings: 8-10

Ingredients: Sauce 1 cup fresh or frozen cranberries 3/4 cup water 1/3 cup granulated sugar 2 tablespoons Chambord (black raspberry liqueur) Torte 1 cup dried sweetened cranberries 1/3 cup Chambord (black raspberry liqueur) 1 cup (2 sticks/8 oz/226g) unsalted butter, cut into pieces 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 1 1/2 cups granulated sugar 6 large eggs, at room temperature 2/3 cup all-purpose flour 1/2 teaspoon salt Glaze 1 cup whipping cream 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 1/4 cup Chambord (black raspberry liqueur) Garnish: Fresh mint leaves

Instructions: For Sauce: Bring first 3 ingredients to boil in saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium; cook until cranberries burst, about 5 minutes. Transfer to processor; puree. Strain puree into bowl; discard seeds. Mix in Chambord. Cover; chill at least 2 hours or overnight (sauce will thicken). For Torte: Position rack in center of oven and preheat to 350°F (180 C). Butter and flour 9-inch-diameter springform pan. Line bottom with parchment paper. Stir 3/4 cup cranberries and Chambord in small saucepan over medium heat until liqueur simmers, about 1 minute. Cool to room temperature. Drain cranberries; reserve liqueur and cranberries separately. Melt butter in heavy large saucepan over medium heat, stirring until beginning to bubble at edges. Remove from heat. Add chocolate; let stand 1 minute. Whisk until chocolate is melted and smooth. Whisk in sugar, then eggs 1 at a time (batter will look grainy). Whisk in reserved liqueur. Add flour and salt; whisk gently until blended. Stir in reserved cranberries; transfer to prepared pan. Bake torte until top is puffed and cracked and tester inserted into center comes out with moist (not wet) batter attached, about 1 hour. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.) For Glaze: Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in Chambord. Let stand until glaze is thick but still pourable, whisking occasionally, about 2 hours. Line rimmed baking sheet with foil; place cake rack in center. Cut around torte to loosen; remove pan sides. Place 8-inch-diameter cardboard round or 8-inch tart pan bottom on top of torte. Holding cardboard and springform pan bottom, turn torte over and place on rack. Remove pan bottom; peel off paper. Pour 1 1/2 cups glaze over torte. Using icing spatula, smooth glaze over top and sides (re-apply any glaze from foil if necessary). Freeze torte until glaze is set, about 10 minutes. Pour remaining 1 cup glaze over torte and smooth evenly. Sprinkle remaining 1/4 cup dried cranberries around top edge. Freeze until glaze is firm, about 15 minutes. (Can be made 1 day ahead. Transfer to platter. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.) Arrange fresh mint leaves between cranberries at top edge of torte. Cut into wedges and serve with sauce. Makes 8 to 10 servings.

Source: Bon Appétit December 2003

Date: November 16, 2004

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