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Chocolate Cranberry Torte 
  Amount  Measure     &     Ingredient -- Preparation Method
                                    Torte
             1     cup  dried sweetened cranberries divided
                              1/3     cup  black raspberry liqueur -- or black raspberry  wine
            1   cup  margarine
            12   ounces  bittersweet or semisweet chocolate -- chopped 
                        (or use 1 bag good quality pareve chocolate chips)
            1 1/2    cups  sugar
              6      large  eggs -- room temperature
             2/3   cup  all-purpose flour
             1/2     teaspoon  salt
                                     ----
                                 Glaze
  1   cup  whipping cream pareve
 10  ounces  bittersweet or semisweet chocolate -- chopped
               (or use good quality pareve chocolate chips)
1/4    cup  raspberry liqueur -- or raspberry wine
   Fresh mint leaves -- for garnish
FOR TORTE:  Preheat oven to 350 degrees F.  Using non-stick baking spray with flour,  spray springform pan and line with parchment circle.  Stir 3/4 cup cranberries and raspberry liqueur in a small saucepan over medium heat until liqueur simmers around 1 minute.  Cool to room temperature.  Drain cranberries into small sieve place in small bowl or measuring cup; reserve liuqeur and cranberries sparately. Melt margarine in a heavy large saucepan over medium heat, stirring  until begining to bubble at edges.  Remove from heat.  Add chocolate, let  stand 1 minute.  Whisk until chocolate is melted and smooth.  Whick in sugar then eggs 1 at a time (batter will look grainy).  Whick in reserved liqueur.  Add flour and salt;  whisk gently until blended.  Stir in reserved cranberries; transfer to prepared springform pan. Bake torte until top is puffed and cracked and tester inserted into  center comes our with moist (not wet) batter attached,  about 1 hour.  Cool completely on wire 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 the liqueur.  Let stand until glaze is thick but still pourable, whisking occasionally, about 2 hours.  Line rimmed baking sheet with foil;  place cake cark 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 (offset), smooth glaze oer 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.
Description:

  "This is an elegant finish to any holiday meal!"                     Yield:    "1 cake"

 

 

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- Per Serving (excluding unknown items): 562 Calories; 37g Fat (60.2% calories from fat); 6g Protein; 49g Carbohydrate; trace Dietary Fiber; 181mg Cholesterol; 453mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 
Lean Meat; 0 Non-Fat Milk; 7 Fat; 2 1/2 Other Carbohydrates.
NOTES : Make sure that you start preparing the glaze when you put the cake into the oven.  It needs to have approximately 2 hours prior to being used.     
        Specialty Equipment needed:         
        1. 9 inch springform pan 
        2. Parchment paper or 9 inch parchment circle
        3. Offset spatula (optional)
        4. Non Stick baking spray with flour
        5. 8 inch cake circle (optional)
        6. Small Sieve
        7. Cooling rack
        8. Baking sheet lined with foil or silpat mat
        9. Cake tester or toothpick  
By Sharon Matten  - Adapted from Bon Apetit - December 2003.
 
 

 

 

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