Monday, January 14, 2008
Frozen Grand Marnier Torte with Dark Chocolate Crust and Spiced Cranberries
I made this on Christmas Eve to take to my Aunt and Uncle's house. Let me tell you - it was divine! An advance warning, it is an involved recipe and somewhat time consuming, but well worth the end result! It would behoove you to let the torte stay in the freezer overnight. Otherwise, you will get a very nice crust but runny center. (I speak from experience on that one!) The cranberry topping is so luscious. Wait until you are ready to serve before putting on the cranberry topping and chocolate curls.
The Frozen Grand Marnier Torte with Dark Chocolate Crust and Spiced Cranberries is truly a lovely dessert. Aside from the "Ooohs and aaahs!" I received when everyone saw it on the pedestal - the torte looks gorgeous when you take the springform pan off; you might not want to cut into it!! When you do -- you will be thankful for all your efforts, as will your guests.
Now if I could only figure out how to make this into mini-cupcakes!
UPDATE: I made this recipe Christmas (2007) to bring to Christmas Eve dinner at my familys home. I first saw the recipe on the Bon Apetit website and was mesmerized by the cranberries and white chocolate; then knew with the Grand Marnier this recipe was a winner! Epicurious has since posted the recipe and it is available here. I have listed the ingredients and directions for this absolutely delicious dessert below which come directly from Epicurious. Many thanks to Epicurious and my readers!
Frozen Grand Marnier Torte with Dark Chocolate Crust
1 9–ounce package chocolate wafer cookies
1/2 cup semisweet chocolate chips
3 tablespoons sugar
7 tablespoons unsalted butter, melted
8 large egg yolks
1 cup sugar
1/4 cup water
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
2 cups chilled heavy whipping cream
1/2 cup chilled sour cream
5 tablespoons Grand Marnier or other orange liqueur
3 tablespoons frozen orange juice concentrate, thawed
1 tablespoon grated orange peel
Spiced Cranberries Topping
1/2 cup ruby Port
1 tablespoon cornstarch
1 cup sugar
1/4 cup honey
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
5 cups fresh cranberries or frozen, partially thawed, divided
White chocolate curls (optional)
To make the 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.
To make the 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.
To make the spiced cranberry 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.