Recipe: Chocolate-Cranberry Torte

Chocolate-Cranberry Torte

12 to 16 servings

This dessert provides an elegant end to the dinner party of Petworth resident Neema Enriquez. The sauce, torte and glaze can be made 1 day ahead; the cake can be assembled and refrigerated for up to a day. Adapted from Bon Appetit magazine (December 2oo3).

For the sauce:

1 cup fresh or frozen cranberries

3/4 cup water

1/3 cup sugar

2 tablespoons black raspberry-flavored liqueur, such as Chambord

For the torte:

3/4 cup dried sweetened cranberries, plus 1/4 cup for garnish

1/3 cup black raspberry-flavored liqueur

8 ounces (2 sticks) unsalted butter, cut into pieces