The twinkling red cranberries on this torte make it perfect for a holiday spread! I’d never eaten a raw cranberry before I made this torte and I was a little nervous that they would be too bitter, and I’ll admit I was mostly making it because the sparkling berries just matched my table layout so well! But I was very pleasantly surprised and excited to find that the rich sweetness of the torte was perfectly offset with the little pops of tart, fruity flavor from the cranberries and I ended up having a hard time keeping “helpers” from eating them all before they made it onto the cake. I wanted to make another as soon as this cake was gone and I think I will make this cake a regular Christmas time treat.
Dark Chocolate Torte
Recipe adapted slightly from Desserts for Breakfast
10 Tbs coconut oil or 9 Tbs butter
12 oz dark chocolate (chopped)
1/3 c + 1/4 c granulated sugar
6 large eggs (separated)
1 1/2 tspn ground cinnamon
1/2 tspn salt
1. Preheat oven to 325 degrees F. Grease a 9-inch round springform pan and line bottom with parchment paper.
2. Put the butter, chocolate and 1/3 c sugar In a bain-maie (or a bowl suspended over simmering water) and stir until everything is melted and mixed well. Remove from heat and let cool to warm temperature.
3. Whisk egg yolks until well mixed. Gradually pour the egg yolks into the chocolate mixture, whisking continuously. Stir in ground cinnamon and salt.
4. In a separate bowl, whip the egg whites until soft peaks form. Add the remaining 1/4 c sugar and continue to whip just until stiff peaks start to form, not more.
5. Stir a third of the egg whites into the chocolate mixture. Then, fold in the remainder of the egg whites just until there are no more visible streaks. Be careful not to overmix.
6. Immediately pour the batter into the prepared pan. Bake for 30 to 35 minutes until the top of the cake is dry, but do not let the cake crack. Remove the cake from the oven. The middle should still be a bit jiggly, but the cake will continue to set as it cools. Place the cake on a wire cooling rack and let cool completely before unmolding.
7. Once the cake is cooled and removed from springform pan, coat with ganache by pouring it over the edges of the torte and fill sunken center with sugared cranberries. (recipes below)
Dark Chocolate Ganache
1/2 c dark chocolate, chopped
1/2 c heavy cream
Heat cream on stove until right before it starts to boil. Pour the cream over the chocolate in a bowl and let sit for about 30 seconds. Stir together until mixture is shiny and smooth. Let cool.
Recipe found here
*Tip- these cranberries take longer than you might think, as you need to let them cool and dry, so plan accordingly