1 cup cranberries -- fresh or frozen
3/4 cup water
1/3 cup sugar
2 tablespoons Chambord -- black raspberry liquer
1 cup dried cranberries
1/3 cup Chambord
1 cup unsalted butter -- cut into pieces
12 ounces semisweet chocolate -- or bittersweet, chopped
1 1/2 cups sugar
6 large eggs -- room temperature
2/3 cup flour, all-purpose
1/2 teaspoon salt
1 cup whipping cream
10 ounces semisweet chocolate -- or bittersweet, chopped
1/4 cup Chambord
Fresh mint leaves
Bring first 3 ingredients to boil in saucepan over high heat,
stirring until sugar dissolves. Reduce heat to medium; cook until
cranberries burst, about 5 minutes. Transfer to processor; puree.
Strain puree into bowl; discard seeds. Mix in Chambord. Cover; chill
at least 2 hours or overnight (sauce will thicken).
Position rack in center of oven and preheat to 350°F. Butter and
flour 9-inch-diameter springform pan. Line bottom with parchment
paper. Stir 3/4 cup cranberries and Chambord in small saucepan over
medium heat until liqueur simmers, about 1 minute. Cool to room
temperature. Drain cranberries; reserve liqueur and cranberries
Melt butter in heavy large saucepan over medium heat, stirring until
beginning to bubble at edges. Remove from heat. Add chocolate; let
stand 1 minute. Whisk until chocolate is melted and smooth. Whisk in
sugar, then eggs 1 at a time (batter will look grainy). Whisk in
reserved liqueur. Add flour and salt; whisk gently until blended.
Stir in reserved cranberries; transfer to prepared pan.
Bake torte until top is puffed and cracked and tester inserted into
center comes out with moist (not wet) batter attached, about 1 hour.
Cool completely in pan on rack. (Can be made 1 day ahead. Cover;
store at room temperature.)
Bring cream to simmer in medium saucepan. Remove from heat. Add
chocolate; whisk until melted and smooth. Whisk in Chambord. Let
stand until glaze is thick but still pourable, whisking
occasionally, about 2 hours.
Line rimmed baking sheet with foil; place cake rack in center. Cut
around torte to loosen; remove pan sides. Place 8-inch-diameter
cardboard round or 8-inch tart pan bottom on top of torte. Holding
cardboard and springform pan bottom, turn torte over and place on
rack. Remove pan bottom; peel off paper. Pour 1 1/2 cups glaze over
torte. Using icing spatula, smooth glaze over top and sides
(re-apply any glaze from foil if necessary).
Freeze torte until glaze is set, about 10
minutes. Pour remaining 1 cup glaze over torte and smooth evenly.
Sprinkle remaining 1/4 cup dried cranberries around top edge. Freeze
until glaze is firm, about 15 minutes. (Can be made 1 day ahead.
Transfer to platter. Cover with cake dome and chill. Let stand at
room temperature 1 hour before serving.)
Arrange fresh mint leaves between cranberries at top edge of torte.
Cut into wedges and serve with sauce.