Chocolate Cranberry Torte
Amount Measure & Ingredient -- Preparation Method
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
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.
"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.