Bon Appetit/December 2003

Chocolate-Cranberry Torte
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8-10 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
SAUCE: 1 cup fresh or frozen cranberries 3/4 cup water 1/3 cup sugar
2 tablespoons Chambord (black raspberry liqueur) TORTE: 1 cup dried sweetened cranberries 1/3 cup Chambord
1 cup (2 sticks) unsalted butter, cut into pieces 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 1-1/2 cup sugar
6 large eggs, 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
fresh mint leaves



1 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).
2 FOR TORTE: Position rack in center of oven and preheat to 350 F. 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.
3 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 in reserved liqueur. Add flour and salt; whisk gently until blended. Stir in reserved cranberries; transfer to prepared pan.
4 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.
5 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.
6 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.
7 Arrange fresh mint leaves between cranberries at top edge of torte. Cut into wedges and serve with sauce.

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