Chocolate Crusted Grand Marnier Torte With Spiced Cranberries Recipe
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 | |
| Sugar | 1 Cup (16 tbs) | |
| 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) |
Nutrition Facts
Serving size: Complete recipe
Calories 7293 Calories from Fat 3440
% Daily Value*
Total Fat 390 g600.3%
Saturated Fat 222.9 g1114.7%
Trans Fat 0 g
Cholesterol 2423.9 mg808%
Sodium 793.8 mg33.1%
Total Carbohydrates 906 g301.9%
Dietary Fiber 31.3 g125.1%
Sugars 715 g
Protein 49 g98.3%
Vitamin A 250.2% Vitamin C 167.3%
Calcium 78.2% Iron 38%
*Based on a 2000 Calorie diet
Directions
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.
Chef
