Chocolate-Cranberry Torte Recipe

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Chocolate-Cranberry Torte
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Ingredients
16
Count
Nutrition
769
Calories
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Ingredients:

Directions:

  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 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. (Can be made 1 day ahead. Cover; store at room temperature.)
  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. (Can be made 1 day ahead. Transfer to platter. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)
  7. Arrange fresh mint leaves between cranberries at top edge of torte. Cut into wedges and serve with sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 768.95 Kcal (3219 kJ)
Calories from fat 272.09 Kcal
% Daily Value*
Total Fat 30.23g 47%
Cholesterol 199.77mg 67%
Sodium 261.36mg 11%
Potassium 105.25mg 2%
Total Carbs 124.85g 42%
Sugars 97.88g 392%
Dietary Fiber 2.78g 11%
Protein 8.7g 17%
Vitamin C 16.8mg 28%
Vitamin A 0.1mg 5%
Iron 1.8mg 10%
Calcium 97.4mg 10%
Amount Per 100 g
Calories 271.39 Kcal (1136 kJ)
Calories from fat 96.03 Kcal
% Daily Value*
Total Fat 10.67g 47%
Cholesterol 70.51mg 67%
Sodium 92.25mg 11%
Potassium 37.15mg 2%
Total Carbs 44.07g 42%
Sugars 34.55g 392%
Dietary Fiber 0.98g 11%
Protein 3.07g 17%
Vitamin C 5.9mg 28%
Iron 0.6mg 10%
Calcium 34.4mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.3
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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