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Chocolate Crusted Grand Marnier Torte With Spiced Cranberries

The.french.connection's picture
Ingredients
  Chocolate wafer cookies 9 Ounce
  Semi sweet chocolate chips 1⁄2 Cup (8 tbs)
  Sugar 3 Tablespoon
  Unsalted butter 7 Tablespoon, melted
  Egg yolks 8 Large
  Sugar 1 Cup (16 tbs)
  Water 1⁄4 Cup (4 tbs)
  Ground nutmeg 1⁄2 Teaspoon
  Ground allspice 1⁄8 Teaspoon
  Heavy whipping cream 2 Cup (32 tbs), chilled
  Sour cream 1⁄2 Cup (8 tbs), chilled
  Grand marnier/Other orange liqueur 5 Tablespoon
  Orange juice concentrate 3 Tablespoon, frozen and thawed
  Grated orange peel 1 Tablespoon
  Ruby port 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon
  Honey 1⁄4 Cup (4 tbs)
  Ground nutmeg 1 Teaspoon
  Ground allspice 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Cranberries 5 Cup (80 tbs), partially thawed, divided (Frozen Can Also Be Used)
Directions

For crust: Finely grind cookies, chips, and sugar in processor.
Add melted butter; blend until wet crumbs form.
Set aside 1/2 cup crumb mixture.
Press remaining crumb mixture onto bottom and 2 inches up sides of 9 inch diameter springform pan with 2 3/4 inch high sides.
For filling: Whisk first 3 ingredients in medium metal bowl.
Set over saucepan of simmering water and whisk vigorously until candy thermometer registers 175°F, about 8 minutes.
Remove bowl from over water.
Add spices.
Using mixer, beat until thick and cool, about 5 minutes.
Using electric mixer, beat whipping cream, sour cream, grand marnier, orange juice concentrate, and grated orange peel in large bowl until peaks form.
Add egg yolk mixture and fold together.
Pour 2/3 of filling into crust.
Sprinkle with reserved 1/2 cup crumb mixture.
Gently spoon remaining filling over.
Cover; freeze overnight or up to 3 days.
For topping: whisk Port and cornstarch in large skillet to blend.
Add sugar, honey, and spices.
Bring mixture to boil over high heat, stirring often.
Add 3 cups cranberries; cook until mixture boils and cranberries begin to pop but still hold shape, about 5 minutes.
Mix in remaining 2 cups cranberries.
Chill topping at least 6 hours or overnight.
Release pan sides from torte.
Transfer torte to platter.
Spoon topping over filling.
If desired, garnish torte with white chocolate curls.

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Method: 
Chilling

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