Chocolate Crusted Grand Marnier Torte With Spiced Cranberries Recipe

Summary

CuisineCourse
Method

Ingredients

 Chocolate wafer cookies9 Ounce
 Semi sweet chocolate chips1⁄2 Cup (8 tbs)
 Sugar3 Tablespoon
 Unsalted butter7 Tablespoon, melted
 Egg yolks8 Large
 Sugar1 Cup (16 tbs)
 Water1⁄4 Cup (4 tbs)
 Ground nutmeg1⁄2 Teaspoon
 Ground allspice1⁄8 Teaspoon
 Heavy whipping cream2 Cup (32 tbs), chilled
 Sour cream1⁄2 Cup (8 tbs), chilled
 Grand marnier/Other orange liqueur5 Tablespoon
 Orange juice concentrate3 Tablespoon, frozen and thawed
 Grated orange peel1 Tablespoon
 Ruby port1⁄2 Cup (8 tbs)
 Cornstarch1 Tablespoon
 Honey1⁄4 Cup (4 tbs)
 Ground nutmeg1 Teaspoon
 Ground allspice1 Teaspoon
 Ground cinnamon1⁄2 Teaspoon
 Cranberries5 Cup (80 tbs), partially thawed, divided (Frozen Can Also Be Used)

Nutrition Facts

Serving size: Complete recipe

Calories 6519 Calories from Fat 3440

% Daily Value*

Total Fat 390 g600.3%

Saturated Fat 222.9 g1114.7%

Trans Fat 0 g

Cholesterol 2423.9 mg

Sodium 793.8 mg33.1%

Total Carbohydrates 706 g235.2%

Dietary Fiber 31.3 g125.1%

Sugars 515.2 g

Protein 49 g98.3%

Vitamin A 250.2% Vitamin C 167.3%

Calcium 78% Iron 37.9%

*Based on a 2000 Calorie diet

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.
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