funnybone
11-20-2003, 01:52 PM
With all the discussion of the desserts from December's BA, I have not seen anyone mention this cake. I thought I would post it as I have copied it into MC and plan to make for Thanksgiving. I bought the Chambord it calls for, so I guess I am committed to making it (although I guess I could always drink the stuff instead :o ;) ).
* Exported from MasterCook *
Chocolate-Cranberry Torte
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 unsalted butter -- (2 sticks) cut into
pieces
12 ounces bittersweet (not unsweetened) or -- chopped
semisweet chocolate
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
10 ounces bittersweet (not unsweetened) or -- chopped
semisweet chocolate
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 or overnight (sauce will thicken).
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.
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 gently 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 complete!y 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 tone to loosen; remove pan sides. Place 8-inch-diameter cardboard round or 8-inch tan pan bottom on top of torte. Holding cardboard and springform pan bottom, turn torte over and place on rack. Remove par-bottom; peel off paper. Pour 1 1/2 cups glaze over torte. Using icing spatua, 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. 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 in wedges and serve with sauce.
8 TO 10 SERVINGS
Bon Appetit
December 2003
Page 154
NOTES : WHAT TO DRINK: Offer robust French roast coffee, but also a vintage or ruby Port.
* Exported from MasterCook *
Chocolate-Cranberry Torte
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 unsalted butter -- (2 sticks) cut into
pieces
12 ounces bittersweet (not unsweetened) or -- chopped
semisweet chocolate
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
10 ounces bittersweet (not unsweetened) or -- chopped
semisweet chocolate
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 or overnight (sauce will thicken).
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.
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 gently 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 complete!y 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 tone to loosen; remove pan sides. Place 8-inch-diameter cardboard round or 8-inch tan pan bottom on top of torte. Holding cardboard and springform pan bottom, turn torte over and place on rack. Remove par-bottom; peel off paper. Pour 1 1/2 cups glaze over torte. Using icing spatua, 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. 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 in wedges and serve with sauce.
8 TO 10 SERVINGS
Bon Appetit
December 2003
Page 154
NOTES : WHAT TO DRINK: Offer robust French roast coffee, but also a vintage or ruby Port.