Tuesday, August 9, 2011

Chocolate Cranberry Torte

This was delicious, but took forever to make!  It turned out beautifully, but I will definitely find some shortcuts if I attempt to make it again.  The chambord chocolate sauce was the best part!

1 cup fresh cranberries
3/4 cup water
1/3 cup sugar
2 tbsp Chambord (black raspberry liqueur)

1 cup dried sweetened cranberries
1/3 cup Chambord
1 cup unsalted butter, cut into pieces
12 oz semisweet chocolate, chopped

1/2 cups sugar
6 large eggs, room temperature
2/3 cup all purpose flour
1/2 teaspoon salt

1 cup whipping cream
10 ounces bittersweet or semisweet choc, chopped
1/4 cup Chambord
Fresh mint leaves

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 (sauce will thicken).

For torte: Preheat oven to 350°F. Butter and flour 9-inch-diameter springform pan. Line bottom with parchment. Stir 3/4 cup cranberries and Chambord in saucepan over medium heat until liqueur simmers, about 1 minute. Cool, then drain cranberries; reserve liqueur and cranberries separately.

Melt butter in large pan over medium heat, stirring until beginning to bubble at edges. Remove, add chocolate; let stand 1 minute. Whisk until chocolate is melted & smooth. Add sugar, eggs one at a time (batter will look grainy). Whisk in reserved liqueur. Add flour and salt; whisk until blended. Stir in reserved cranberries; transfer to prepared pan.

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 in pan on 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 Chambord. Let stand until glaze is thick but still pourable, whisking occasionally, about 2 hours.

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. Smooth glaze over top and sides. 

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.

I served this cake with a French Martini.  Here's the recipe:

French Martini 

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