RecipesMagazine

Chocolate-Cranberry Torte

Chocolate-Cranberry Torte
Chocolate-Cranberry Torte requires approximately 45 minutes from start to finish. This recipe serves 10. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 635 calories, 7g of protein, and 41g of fat. If you have cranberries, whipping cream, semisweet chocolate, and a few other ingredients on hand, you can make it.

Instructions

1
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.
Ingredients you will need
CranberriesCranberries
SugarSugar
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Sauce PanSauce Pan
2
Transfer to processor; puree. Strain puree into bowl; discard seeds.
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SeedsSeeds
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BowlBowl
3
Mix in Chambord. Cover; chill at least 2 hours or overnight (sauce will thicken).
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ChambordChambord
SauceSauce
1
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.
Ingredients you will need
CranberriesCranberries
ChambordChambord
LiqueurLiqueur
ButterButter
All Purpose FlourAll Purpose Flour
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Baking PaperBaking Paper
Springform PanSpringform Pan
Sauce PanSauce Pan
OvenOven
2
Drain cranberries; reserve liqueur and cranberries separately.
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CranberriesCranberries
LiqueurLiqueur
3
Melt butter in heavy large saucepan over medium heat, stirring until beginning to bubble at edges.
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ButterButter
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Sauce PanSauce Pan
4
Remove from heat.
5
Add chocolate; let stand 1 minute.
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ChocolateChocolate
6
Whisk until chocolate is melted and smooth.
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ChocolateChocolate
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WhiskWhisk
7
Whisk in sugar, then eggs 1 at a time (batter will look grainy).
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SugarSugar
EggEgg
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WhiskWhisk
8
Whisk in reserved liqueur.
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LiqueurLiqueur
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WhiskWhisk
9
Add flour and salt; whisk gently until blended. Stir in reserved cranberries; transfer to prepared pan.
Ingredients you will need
CranberriesCranberries
All Purpose FlourAll Purpose Flour
SaltSalt
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WhiskWhisk
Frying PanFrying Pan
10
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.)
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OvenOven
Frying PanFrying Pan
1
Bring cream to simmer in medium saucepan.
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CreamCream
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Sauce PanSauce Pan
2
Remove from heat.
3
Add chocolate; whisk until melted and smooth.
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ChocolateChocolate
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WhiskWhisk
4
Whisk in Chambord.
Ingredients you will need
ChambordChambord
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WhiskWhisk
5
Let stand until glaze is thick but still pourable, whisking occasionally, about 2 hours.
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GlazeGlaze
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WhiskWhisk
6
Line rimmed baking sheet with foil; place cake rack in center.
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Baking SheetBaking Sheet
Aluminum FoilAluminum Foil
7
Cut around torte to loosen; remove pan sides.
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Frying PanFrying Pan
8
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.
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Springform PanSpringform Pan
Tart FormTart Form
9
Remove pan bottom; peel off paper.
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Frying PanFrying Pan
10
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.
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GlazeGlaze
IcingIcing
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Offset SpatulaOffset Spatula
Aluminum FoilAluminum Foil
11
Pour remaining 1 cup glaze over torte and smooth evenly.
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GlazeGlaze
12
Sprinkle remaining 1/4 cup dried cranberries around top edge. Freeze until glaze is firm, about 15 minutes. (Can be made 1 day ahead.
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Dried CranberriesDried Cranberries
GlazeGlaze
13
Transfer to platter. Cover with cake dome and chill.
14
Let stand at room temperature 1 hour before serving.)
15
Arrange fresh mint leaves between cranberries at top edge of torte.
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Fresh MintFresh Mint
CranberriesCranberries
16
Cut into wedges and serve with sauce.
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SauceSauce
DifficultyExpert
Ready In45 m.
Servings10
Health Score3
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