Other

Chocolate-Cranberry Torte

Chocolate-Cranberry Torte


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients

Sauce

  • 1 cup fresh or frozen cranberries
  • 2 tablespoons Chambord (black raspberry liqueur)

Torte

  • 1 cup dried sweetened cranberries
  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 6 large eggs, room temperature
  • 2/3 cup all purpose flour

Glaze

  • 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Recipe Preparation

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. DO AHEAD Can be made 1 day ahead. Cover; store at room temperature.

For glaze

  • Bring cream to simmer in medium saucepan. 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. 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.

Reviews Section

  • Almonds or hazelnuts, or a combination, ¾ cup
  • Bittersweet chocolate or semisweet chocolate, 8 ounces , chopped
  • Unsalted butter, ¾ cup
  • Granulated sugar, ¾ cup
  • Vanilla extract, 1 teaspoon
  • Large eggs, 3
  • All-purpose flour, ⅔ cup
  • Dried cranberries, 1⅓ cups
  • Confectioners’ sugar for dusting

Spread the nuts on a small, shallow pan and toast until slightly darkened and fragrant, 8–10 minutes. (If using hazelnuts, pour the warm nuts onto paper towels and rub between your palms to remove most of their papery skins.) Let the nuts cool, then transfer to a food processor and pulse until finely ground.

Put the chocolate in a heatproof bowl and place over (but not touching) barely simmering water in a saucepan. Heat, stirring occasionally, just until melted, then remove from the heat and let cool.

In a large bowl, using a mixer on medium speed, beat the butter until light. Add the sugar and vanilla and beat until fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the chocolate and mix until smooth. Add the flour and ground nuts and mix just until blended. Using a rubber spatula, fold in 1 cup of the cranberries. Pour the batter into the prepared pan and smooth the surface. Sprinkle the remaining ⅓ cup cranberries evenly on top. Bake the torte until a toothpick inserted in the center comes out clean, about 35 minutes . Let cool on a rack for 30 minutes.

Using a knife, loosen the torte from the pan sides. Invert a serving plate on the pan and, holding both, invert them together to release the torte. Release and remove the pan sides, lift off the pan bottom, and peel off the parchment. Let cool to room temperature. Just before serving, using a fine-mesh sieve, dust the top of the cake with confectioners’ sugar. Cut into wedges and serve.


Ingredients

Chocolate Cranberry Cake, one 8” three-layer cake
6 ounces dark chocolate, preferably one with a fruit-forward flavor I used Videri 70%
6 ounces Dutch process cocoa powder
18 ounces 100% pure, unsweetened cranberry juice
4 1/2 teaspoons rose flower water
12 ounces GF blend: 6 ounces buckwheat flour, 3 ounces cornstarch, and 3 ounces white rice flour
18 ounces sugar
2 1/4 teaspoons baking soda
3/4 teaspoon baking powder
1/4 plus 1/8 teaspoon kosher salt
3 large eggs
9 ounces unsalted butter, melted
9 ounces whole milk

To finish:
1 batch Swiss Buttercream, Cranberry Variation
8 ounces plain or Cranberry Ganache

Chocolate Torte: for a single layer, divide the entire recipe by three. Serve with Cranberry Ganache and a dollop of whipped cream on the side.


13 thoughts on “ Chocolate Cranberry Curd Tart ”

Helen, did you strain your cranberry puree? I once did that with raspberries and told myself NEVER again…. it was such a messy ordeal -)

I am really tempted to make this tart, your cranberry layer looks super smooth!

Hi Helen, I follow Sally Newton, saw her post this morning about your cookie recipe so I just had to visit your site. I love this recipe, printed it to add to my collection, will try this one soon.
I just read about your coconut cake, coconut cake is one of my favorites, make it all the time, especially this time of year. Your cake looks delicious!

Hi Michael-So happy you dropped by. If you like coconut take a look at The Lamington Torte https://www.pastrieslikeapro.com/2013/08/lamington-torte/#.VF0zNYcT2EM – an upscale version of the Australian snack cake.
Toasted coconut, raspberry and chocolate ganache. Thanks for taking the time to comment.

Sally Newton told us all about you Helen! I wish we could get fresh cranberries in Australia. At this time of year I can buy frozen berries, would that do ? This tart looks SO good!

Absolutely you can use frozen berries. You don’t even have to thaw them. They will take a bit longer to cook but they are just as good.

Wonderful, Helen. I’ll try this.

Helen what a beautiful tart! I am amazed by the shocking red color of the filling, really perfect for the holidays

by the way, I wanted to let you know that tonight at midnight I will have my post about your oatmeal cookies published – I hope you have a chance to look at it, and if there’s something you’d like me to change, send me a note, ok?

Could this be made as bars?

Hi Elizabeth: I would imagine so. I never tried it. A 9 to 10″ square pan would approximate the same height. When you cut the bars, be sure to heat the knife and let it melt through the chocolate layer before cutting into the curd and crust.
Share with us what happened when you tried the into bars. I would love to know.

Looks amazing I’ve done it with praline into the chocolate

That sounds really good Kevin. You can’t go wrong with praline!

Helen good morning, tour receipe is wonderful, Thanks.

Thanks Aparecida – it tastes as good as it looks!

Welcome to This Blog


The goal of this blog is to share not only recipes but the tips and tricks we used in my wholesale bakery of 23 years selling to hotels, restaurants, and caterers. Many of the recipes come directly from the bakery .


Decadent Chocolate Cranberry Torte

I always like to serve a chocolate dessert option at Thanksgiving. True, the traditional flavors usually include pumpkin, apple, or pecan, but let’s be honest: Is chocolate ever really out of place on any menu?? I actually first made this luscious torte a few years ago, for Christmas Eve dinner, but it would be great for Thanksgiving, or New Year’s for that matter. The recipe indicates that it serves 8-10, but let me clarify: That’s 8-10 Green Bay Packers. This dessert is so rich that even a sliver goes a long way. The tart cranberry sauce, which is served alongside, cuts the richness nicely. Be sure to give yourself plenty of time, and read through the entire recipe prior to beginning (I suggest this with any recipe), as there is a lot of “down time” while things cool, bake, or set. Here are my tips for today’s recipe:

  • This is a more labor-intensive dessert, but making it in “sections” can make the process much easier. The sauce can be prepared 2 days ahead of time and refrigerated, and the torte can be prepared 1 day ahead of time, covered, and stored at room temperature. The finished product can also be made 1 day ahead. Transfer it to a platter, cover it with a cake dome (or very loosely with foil), and chill. Let it stand at room temperature for 1 hour prior to serving.
  • Chambord is black raspberry liqueur. It can be a little pricey, but there should be several less-expensive similar products available at the liquor store if you don’t have any on hand. Sometimes they are referred to as framboise.
  • The best deal on chocolate that I have found is at Trader Joe’s. They have a fantastic product called the “Pound-Plus” chocolate bar. It is around 18 ounces of baking chocolate that comes in both milk and bittersweet versions. I think that I pay about $3.99 for it, an almost unheard of price for quality chocolate.
  • The recipe calls for room temperature eggs. The reason for this in recipes is that room temperature eggs help to aerate the batter and keep it light. If your eggs aren’t at room temperature, you can soak them in warm water for 10 minutes.
  • For a different presentation, you can “sugar” the mint leaves and some fresh cranberries to use for decorating the top (pictured). In order to do this, combine 1/2 cup sugar and 1/4 cup water in a saucepan. Bring to a boil, stirring to dissolve the sugar, and simmer for 2 minutes. Place 1/4 cup of sugar in a small bowl. Lightly brush the cranberries and whole mint leaves with the sugar syrup and then immediately roll them in the sugar. Dry them at room temperature for 2 to 3 hours on an oiled rack or waxed paper. This obviously takes a little longer, but the sparkling sugar adds a festive touch to the presentation.
  • If you don’t have a springform pan, you can use a regular cake pan, but be extra careful when buttering and flouring the pan, and be sure to line it as it will be more difficult to unmold.
  • If you don’t have parchment paper, it is something that I would suggest buying for your kitchen if you are going to be doing some baking. I personally use it all the time and prefer it even over the Silpat silicone mats. It prevents sticking and cookies with burned bottoms. It can be found next to the saran wrap at the grocery store.

Decadent Chocolate Cranberry Torte

1 cup fresh or frozen cranberries

2 tablespoons Chambord liqueur

1 cup dried sweetened cranberries

2 sticks (1 cup) butter, cut into pieces

12 ounces bittersweet chocolate, chopped

6 large eggs, room temperature

10 ounces bittersweet chocolate, chopped

For sauce: Bring the first 3 ingredients to a boil in a saucepan over high heat, stirring until the sugar dissolves. Reduce the heat to medium and cook until the cranberries burst, about 5 minutes. Transfer the mixture to a food processor or mini chopper and puree. Mix in the Chambord and chill for at least 2 hours.

For torte: Position the rack in the center of the oven and preheat it to 350F degrees. Butter and flour a 9-inch diameter springform pan. Line the bottom with parchment paper. Stir 3/4 cup of the dried cranberries and the Chambord in a small saucepan over medium heat until the liqueur simmers, about 1 minute. Cool to room temperature and set aside.

Melt the butter in a heavy large saucepan over medium heat, stirring until beginning to bubble at the edges. Remove from heat. Add the chocolate and let stand for 1 minute. Whisk until the chocolate is melted and smooth. Whisk in the sugar and then the eggs, one at a time, until well incorporated. Whisk in the reserved dried cranberries and liqueur. Add the flour and salt whisk gently until blended. Transfer the batter to the prepared pan. Bake the torte until puffed and cracked and a tester inserted into the center comes out with moist (not wet) batter attached, about 1 hour. Cool completely in pan on rack.

For glaze: Bring the cream to a simmer in a medium saucepan. Remove from the heat and add the chocolate. Whisk until the chocolate is melted and smooth. Whisk in the Chambord. Let stand until the glaze is thick, but pourable, whisking occasionally, about two hours. Line a rimmed baking sheet with foil and place a cake rack in the center. Cut around the sides of the torte to loosen and remove the pan sides. Place an 8-inch diameter cardboard round or an 8-inch tart pan bottom on top of the torte. Carefully invert the torte and place it on the rack. Remove the pan bottom and peel off the parchment paper. Pour 1 1/2 cups of the glaze over the torte. Using a spatula or knife, smooth the glaze over the top and sides (re-apply any glaze that falls on the foil if necessary). Freeze the torte until the glaze is set, about 10 minutes. Pour the remaining 1 cup of glaze over the torte and smooth it evenly. Sprinkle the remaining 1/4 cup dried cranberries around the top edge. Freeze until the glaze is firm, about 15 minutes. Arrange fresh mint leaves between the cranberries around the torte. Cut into wedges and serve with the cranberry sauce.


Flourless Rich French Torte

Super rich and made with ground almonds rather than flour for a light moist crumb but the overwhelming flavour is dark chocolate. It doesn&rsquot need any icing or sauce but is wonderful served slightly warm with a strong coffee ice-cream.

2 x 100g bars Divine dark chocolate
200g unsalted butter, diced
4 large free range eggs, at room temperature, separated
100g caster sugar
50g light muscovado sugar
100g ground almonds
icing sugar for dusting
23cm springclip tin, greased and base-lined

Heat the oven to 180C/350F/Gas 4.

Break up the chocolate, put into a heatproof bowl with the diced butter and melt gently. Remove the bowl from the heat and leave to cool until needed.

Put the egg yolks and both sugars into the bowl of a food mixer. Beat with the whisk attachment until very thick and fluffy. Gently stir in the cooled chocolate mixture and the ground almonds.

Whip the egg whites until stiff. Using a large metal spoon, very gently fold the whites into the chocolate mixture in three batches. Spoon into the prepared tin and spread evenly.

Bake in the heatedoven for 30 minutes until the centre is barely set. Remove the tin from the oven and set on a wire rack. Leave to cool for 15 minutes and then carefully remove the torte from the tin.

Dust with icing sugar and serve just warm or at room temperature. Best eaten within 2 days.

Photo: Lisa Barber for Divine Chocolate


White Chocolate Cranberry Layered Cake is the perfect holiday dessert. Everyone will be impressed with this luscious, layered cake.

Three layers of buttery almond cake, three layers of sweet and tart jelly-like fruit filling, and smooth white chocolate coconut custard cream filling make a fantastic combo of textures and flavors.

With so many delicious layers, the list of ingredients and instructions is extremely long, but it’s totally worth it. After all, this cake is perfect for special events and celebrations. Thanksgiving, Christmas, and New Year’s Eve are just around the corner. It’s so many holidays in November and December and a cake is a staple at nearly every celebration.

The season of fresh cranberries is in a full swing, so give this recipe a chance. You can use frozen cranberries for the filling, too.

However, I planed this cake as a Christmas dessert. To fit for the occasion, I made it red and white. White chocolate, coconut, and cranberries are the perfect combo, both in flavor and appearance.

White Chocolate Cranberry Layered Cake is fancy enough to take central place at the Christmas table. But it will look so pretty at Thanksgiving dinner, too. Whenever you serve it will be the show-stopping dessert. Moreover, it’s no just fancy on the outside, it’s incredibly delicious.

All these yummy layers and amazing texture combo will not leave anyone indifferent.


Chocolate-Cranberry Torte - Recipes

Chocolate CRANBERRY Cointreau cake

a spirited splash of the French.
orange flavoured liquor of COINTREAU.


I figured, since we'll be blessed with these.
healthy 'Bouncing berries' for a while.

. one more recipe might just be what.
your repertoire was begging for o)

The CRANBERRY.
which was otherwise,
once known as the.
'Bearberry' or ‘Bouncing Berry
was then further named the 'Cran e berry' .
The latter originated because the long pistils stemming from the pink nodding flowers had reminded them of 'cranes'.

Later this name was finally abbreviated to the 'Cranberry' which stuck and was favoured over the 'bearberry'. a name referring to the fact that bears loved to feed these fruits.


The very beneficial health characteristics:
Cranberry carries one of the richest
in health-promoting antioxidants
which helps protect our livers
and cardiovascular system.


Although this fruit is very high in fibre.
and in vitamin C which protects our immune system.
it is mostly incredibly high in phytonutrients.
The latter was studied with apparently.
very impressive results regarding the
cranberry's anti-inflammatory and
anti-cancer properties. ref. here


Cranberries by themselves would have been too tart for me to.
even consider having the desire to concoct this cake.



Therefore, in went some ingredients which.
I call my 'character' boosters:
excellent chocolate cocao pastilles from Madagascar .
some chopped dried dates for more contrasting sweetness.
walnuts for a punch of crunchy omega-3 goodness,
orange zest for a zap of extra fragrance.
and finally all balanced off with the enhancement of.
the wonderfully smooth Cointreau (orange flavoured) liquor.

I worked with my no-fail. no beater. very reliable basic torte recipe.
This is the one I use every time I'm trying new ingredients.
For those who may notice. yes, I do rarely use A.P. flour.
however, when I’m testing a new cake recipe. I do make the exception.
Later on, when I’m satisfied with the results.
I usually experiment with gluten-free flours etc.

For now, I didn’t want this succeeded torte to go under the radar.
because, it turned out too fabulous not to share with all of you.
Happy festive baking o)




Chocolate CRANBERRY Cointreau
torte cake
serves 8-10 persons
NO electric beater required o)

Get a PRINTER VERSION here

INGREDIENTS:
(American / Metric measures)

. 1 cup (150g) unbleached All-Purpose flour*
. 1 cup (210g) granulated sugar
. 1/4 cup (55g) brown sugar
. 1 tsp. (5ml) baking powder
. 1/2 tsp. (2.5ml) baking soda
. 1 tsp. (5ml) ground cinnamon spice
. pinch of sea salt
. 2 cups [9oz. weight] / (250g) fresh Cranberries (frozen can also be used)
. 1/2 cup (75g) dried dates, coarsely chopped
. 1/2 cup (90g) bittersweet (65%) chocolate pastilles **
(or other premium chocolate chips)
. 1/2 cup (80g) walnuts, coarsely chopped
. 1 medium orange, finely zested
. 1/2 cup (120ml) grapeseed oil *** (canola is fine)
. 1/4 cup (60ml) Cointreau liquor ****
. 2 xLarge eggs



PREPARATION:
. Use a shallow, round sized 10 x 2in. (26 x 5cm) corning ware or similar cake pan.



If you've used up most of the fresh cranberries.
I urge you to stock up so that you can benefit from their incredible healthy goodness.
Get your cranberries before they run out.

Hopefully you'll have a chance to try a big morsel of this cake too o)


Flourless Chocolate Cake

This flourless cake, featuring both chocolate and cocoa, is rich, rich, RICH! A thick icing of chocolate ganache glaze takes it over the top. Depending on how you observe Passover, this cake can make a great addition to your Seder since it contains neither flour nor leavening and of course, it's also ideal for those following a gluten-free diet.

Want to reduce the carbs and calories in this recipe? Substitute our King Arthur Baking Sugar Alternative for the sugar called for. See how in "tips," below.

Ingredients

  • 1 cup (170g) semisweet or bittersweet chocolate chips
  • 8 tablespoons (113g) unsalted butter, room temperature
  • 3/4 cup (149g) granulated sugar
  • 1/4 teaspoon salt
  • 1 to 2 teaspoons espresso powder, optional
  • 1 teaspoon vanilla extract, optional
  • 3 large eggs
  • 1/2 cup (43g) Dutch-process cocoa

Instructions

Preheat the oven to 375°F. Lightly grease a metal 8" round cake pan cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. See "tips," below.

To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.

Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

Take it a step further

Make a stunning holiday dessert

Spoon the batter into the prepared pan.

Bake the cake for 25 minutes the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.

Remove it from the oven, and cool it in the pan for 5 minutes.

Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

To make the glaze: Place the chocolate in a heatproof bowl. Heat the cream until it's not quite at a simmer, but showing fine bubbles around the edge. Pour the cream over the chocolate, stir very briefly to combine, and let rest for 5 minutes. Stir again — at first slowly, then more vigorously — until the chocolate is completely melted and the glaze is smooth. If any bits of chocolate remain, reheat briefly in the microwave or over a burner, then stir until smooth.

Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.

Tips from our Bakers

Here's an easy way to reduce the carbs and calories in this recipe: substitute King Arthur Baking Sugar Alternative, cup for cup, for the sugar(s) called for. Be sure to substitute by volume (not weight) follow mixing directions as written. Since our Baking Sugar Alternative will bake and brown more quickly, start checking for doneness three-quarters of the way through the suggested bake time.



Comments:

  1. Norberto

    I apologise, but, in my opinion, you commit an error. Let's discuss. Write to me in PM, we will talk.

  2. Kajizilkree

    Yes indeed. I agree with everything above per said.

  3. Vicente

    I mean you are not right. Write to me in PM.

  4. Goltile

    I join. It happens. We can communicate on this theme. Here or at PM.

  5. Telford

    In my opinion you are not right. I can prove it. Write to me in PM, we'll talk.

  6. Goll

    tse all ......., ale duzhe is funny



Write a message