Recipe: Chocolate-Cranberry Torte
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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
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