Chocolate-Cranberry Torte

Chocolate-Cranberry Torte
Photo by Mark Thomas

Ingredients

  • Fresh mint leaves
  • 12 ounces bittersweet (not unsweetened) or semisweet chocolate
  • ½ teaspoon salt
  • 10 ounces bittersweet (not unsweetened) or semisweet chocolate
  • 1 cup unsalted butter
  • 1/3 cup Chambord
  • 2/3 cup all purpose flour
  • + 9 more ingredients
    • 2 tablespoons Chambord (black raspberry liqueur)
    • 1 ½ cups sugar
    • ¼ cup Chambord
    • 1/3 cup sugar
    • ¾ cup water
    • 1 cup whipping cream
    • 6 large eggs
    • 1 cup dried sweetened cranberries
    • 1 cup fresh or frozen cranberries

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 (sau...

View full recipe at Epicurious

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