Frozen Grand Marnier Torte with Dark Chocolate Crust and Spiced Cranberries
Frozen Grand Marnier Torte with Dark Chocolate Crust and Spiced Cranberries might be just the dessert you are searching for. One portion of this dish contains approximately 5g of protein, 32g of fat, and a total of 520 calories. This recipe serves 12. If you have orange juice concentrate, butter, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is perfect for Christmas.
Instructions
Finely grind cookies, chips, and sugar in processor.
Add melted butter; blend until wet crumbs form. Set aside 1/2 cup crumb mixture. Press remaining crumb mixture onto bottom and 2 inches up sides of 9–inch–diameter springform pan with 2 3/4–inch–high sides.
Whisk first 3 ingredients in medium metal bowl. Set over saucepan of simmering water and whisk vigorously until candy thermometer registers 175°F, about 8 minutes.
Remove bowl from over water.
Add spices. Using mixer, beat until thick and cool, about 5 minutes.
Using electric mixer, beat whipping cream, sour cream, Grand Marnier, orange juice concentrate, and grated orange peel in large bowl until peaks form.
Add egg yolk mixture and fold together.
Pour 2/3 of filling into crust.
Sprinkle with reserved 1/2 cup crumb mixture. Gently spoon remaining filling over. Cover; freeze overnight or up to 3 days.
Whisk Port and cornstarch in large skillet to blend.
Add sugar, honey, and spices. Bring mixture to boil over high heat, stirring often.
Add 3 cups cranberries; cook until mixture boils and cranberries begin to pop but still hold shape, about 5 minutes.
Mix in remaining 2 cups cranberries. Chill topping at least 6 hours or overnight.
Release pan sides from torte.
Transfer torte to platter. Spoon topping over filling. If desired, garnish torte with white chocolate curls.