Thursday, November 19, 2009

Cranberry Chocolate Torte

Despite the fact that I truly love creating my own recipes, sometimes there's just no improving on a perfect 'found' recipe, especially when it comes to holiday traditions. My copy of this recipe is on newsprint from the Kansas City Star that has become yellowed with age and gives no attribution to its author. I've had it for at least 15 years.

This combination is another example of adding seasonal taste to my favorite flavor - dark chocolate. Be prepared to dirty loads of bowls in the process; I counted at least four when I made the recipe again this evening. But the results are phenomenally delicious - something like a cross between cheesecake and a brownie with the tangy zip of cranberries - and a small slice goes a long way. ENJOY!

Cranberry Chocolate Torte
Makes 10-14 servings

16 ounce can cranberry sauce, with whole cranberries
1/2 cup ground almonds
1/4 cup sifted flour
7 ounces dark sweet chocolate, chopped (VOE - chocolate chips work well here)
1/2 cup butter
3 large eggs, separated
1/2 to 3/4 cup sugar (VOE - I use 1/2 cup)
1/4 teaspoon almond extract

Preheat oven to 350 degrees. Place cranberries in small bowl and stir gently until slightly liquid. In another small bowl, combine almonds and flour.

Melt butter and chocolate in a double boiler over simmering water, stirring occasionally to blend. Remove from heat and set aside.

In a large mixing bowl, beat egg yolks and sugar until thick and light. With mixer on low speed, add flour and nut mixture to egg yolks, beating until just mixed.

Add chocolate-butter mixture and blend gently. Stir in cranberries and almond extract by hand.

Beat egg whites until they hold their shape but are not dry. Fold into cranberry batter.

Pour into a greased and floured 9-inch springform pan* and smooth the top with a rubber spatula. Bake about 55 minutes, on a baking sheet. Remove from oven and cool completely while still in pan, about 1 1/2 hours. Place in refrigerator until chilled; about 1 hour.

When ready to serve, remove from springform pan and add glaze (see below). Makes one 9-inch torte.


1/2 cup currant jelly
2 tablespoons cranberry juice cocktail

Combine jelly and cranberry juice in small saucepan and heat on medium. Brush chilled torte with warm glaze and allow to set. Give top of torte a second coating. Sprinkle with ground almonds if desired.

*VOE - I use a pastry brush to evenly spread flour across the entire springform surface.

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