My Chocolate Season 2024: Cranberry Chocolate Torte

Perhaps you’ll serve this dessert for New Year’s Eve, or an elegant dinner party. Perhaps making this torte will provide an opportunity to use up that extra can of whole cranberry sauce from your pantry. Whenever you do enjoy Cranberry Chocolate Torte be prepared for a rich, complex and decadent, dark chocolate flavor sensation.
 
You should also be prepared to dirty ‘everything but the kitchen sink’ to create this torte. But the delicious results are well worth the need for so many tools!
 
V.O.E. (Voice of Experience): Now that there’s a kiddo in our family who is sensitive to nuts, I substitute vanilla for the original almond extract from the very old original recipe, and I don't add ½ cup of crushed almonds in the batter.

The original version also called for currant jelly as part of the glaze. But because I have no other reason to use this jelly, I set aside ¼ cup of cranberry sauce, instead. 
 
Cranberry Chocolate Torte
Makes 10 servings
 
16-ounce can of cranberry sauce with whole cranberries
   (V.O.E. with 1/4 cup set aside for the glaze)
1/2 cup ground almonds, optional
1/4 cup sifted flour
7 ounces dark sweet chocolate, chopped
1/2 cup butter
3 large eggs, separated
1/2 cup sugar
1/4 teaspoon vanilla extract
*See instructions with photos, below*
 
Equipment
 
Cheesecake pan
Hand/stand mixer
Large saucepan and
      stainless steel bowl (for melting chocolate/butter)
2 large mixing bowls
1 medium bowl (for cranberries)
Large measuring cup
Rubber or silicone spatula
Large mixing spoon
Measuring spoons
Small saucepan for glaze
 
Glaze
 
¼ cup whole cranberry sauce, crushed (V.O.E. - a potato masher works well for this step. For a smoother glaze liquefy cranberry sauce in a food processor)
1-2 tablespoons red wine
 
Combine cranberry sauce and wine in small saucepan over medium heat. Brush the chilled torte with warm topping and then allow to set before serving. 

​TORTE INSTRUCTIONS: 
Above: Place cranberries in small bowl and stir gently until slightly liquid. Measure flour into another small bowl. Melt chocolate and butter in a double boiler over simmering water, stirring occasionally to blend. Remove from heat and set aside.

​​Above: In large mixing bowl, beat egg yolks and sugar until thick and light. With mixer on low speed, add flour mixture to egg yolks, beating until just mixed. Add chocolate-butter mixture and blend gently. Stir in cranberries and vanilla extract by hand.

​​Above: In large mixing bowl, beat egg yolks and sugar until thick and light. With mixer on low speed, add flour 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 egg whites into cranberry batter. Pour into a greased and floured 9-inch springform pan and smooth the top with a rubber spatula.

Bake in a 350 degree oven for about 55 minutes. Remove from oven and cool completely while still in pan. Place in refrigerator until chilled (about 1 hour). When ready to serve, remove from springform pan and add glaze.​