CHOCOLATE-CRANBERRY TORTE
Categories Cake Milk/Cream Chocolate Dessert Bake Christmas Cranberry Winter Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 19
Steps:
- 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 completely 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. 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.)
- Arrange fresh mint leaves between cranberries at top edge of torte. Cut into wedges and serve with sauce.
CHOCOLATE KIRSCH TORTE WITH TART CHERRY/CRANBERRY FILLING
Make and share this Chocolate Kirsch Torte With Tart Cherry/Cranberry Filling recipe from Food.com.
Provided by SweetSueAl
Categories Dessert
Time 1h50m
Yield 12-16 serving(s)
Number Of Ingredients 22
Steps:
- Preparation of Cherry/ Cranberry filling: (Can be made a day ahead of time and refrigerated.)
- Drain cherries reserving cherry juice. Combine sugar, cornstarch and (2/3 cup) cherry juice in a 2-quart saucepan.
- Heat mixture until it comes to a full boil. Add cranberries. Let mixture simmer for 5 to 7 minutes until cranberries spilt open.
- Add cherries and Kirsch and heat just until mixture returns to a boil. Pour mixture into a covered bowl and refrigerate until completely cooled.
- Preparation of Cake:
- Let butter and eggs come to room temperature (20-30 minutes). Preheat oven to 350°F
- Prepare three round 9" x 1½" cake pans; lightly butter the sides and line bottoms with parchment paper.
- Cream butter. Add sugar and cream together until light and fluffy. Add eggs one at a time, beating after each addition.
- In a separate bowl, whisk together flour, cocoa, baking soda and salt. Add dry ingredients to butter mixture alternating with buttermilk.
- Mix until well blended but do not over mix.
- Divide batter evenly between 3 prepared pans. Bake 30 minutes or until top springs back when gently pressed and a wooden skewer inserted into the center comes out clean.
- Cool 10 minutes, then remove from pans to a wire rack, peel off parchment paper and cool completely before assembling cake.
- Preparation of the Whipped Cream filling: (prepare just before the cake is to be assembled.)
- Combine gelatin and Kirsch in a small custard cup and let stand about 5 minutes to soften the gelatin.
- Place the custard cup in a small pan of warm water and gently heat mixture over low heat, stirring until the gelatin has completely dissolved.
- Remove from heat. Beat the cream in a chilled bowl until it holds soft peaks. Add powdered sugar and beat until it holds stiff peaks. Add in the gelatin mixture gradually beating until the mixture holds stiff peaks.
- Preparation of Chocolate Icing: (Prepare after the rest of the cake is assembled and use immediately.)
- Cream butter. Whisk together sugar and cocoa. Add sugar mixture alternating with Kirsch.
- Beat mixture until fluffy adding only enough milk to make a thick spread-able icing.
- Assembling the cake:
- Place one layer, bottom side up, on a platter.
- Spoon half the cherry/berry mixture onto the layer and allow the layer to absorb the syrup. Then cover with half the whipped cream mixture.
- Place the second layer, also bottom side up, on top of the first layer. Cover with remaining cherry/ berry mixture (reserving about 5 cherries for garnishing the top of the cake.)
- Top with the remaining whipped cream mixture.
- Add third cake layer. Spread chocolate butter icing in the top of the third layer. Garnish with reserved cherries.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 787.5, Fat 36.7, SaturatedFat 22.6, Cholesterol 138.2, Sodium 604.7, Carbohydrate 114.3, Fiber 4.7, Sugar 81, Protein 8.6
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