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"
- - - - - - - - - - - - - - - - - - - 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.
