Cranberry Chocolate Torte
Contributed by Diane S.
* Exported from MasterCook *
Cranberry Chocolate Torte
Recipe By : Chatelaine Magazine February 1999
Serving Size : 1 Preparation Time :0:00
Categories : Desserts/Cakes Desserts/Miscellaneous
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup strong hot coffee or espresso
3/4 cup unsweetened cocoa
1/3 cup unsalted butter
2 squares semisweet or bittersweet chocolate--
2 oz/56 g
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 eggs -- lightly beaten
1 teaspoon vanilla
3/4 cup buttermilk
4 cups chocolate buttercream or whipped cream
1 package sweetened dried cranberries (170 g)--
about 1 1/4 cups
1. Preheat oven to 350F. Butter two 9-inch cake pans. Line bottoms with
waxed or parchment paper, then butter paper and lightly flour. In a large
mixing bowl, stir hot coffee with cocoa and butter until butter melts.
Coarsely chop chocolate but do not add.
2. In a medium size bowl using a fork, stir flour with sugar, baking soda
and salt until blended. In large bowl (used in step 1), stir eggs and
vanilla into lukewarm coffee mixture. When combined, add a third of flour
mixture, beating until moistened. then stir in half of buttermilk until
well mixed. Repeat, ending with final third of flour mixture. Fold in
3. Evenly divide batter between pans and smooth tops. Bake in centre of
preheated 350F oven until cake begins to pull away from sides of pans and a
cake tester inserted in middle comes out clean, from 25 to 30 minutes. Cool
cakes in pan on a rack for 10 minutes. Then turn out on racks to cool
completely. Peel off papers.
4. To assemble cake, lay cake rounds out on a flat surface. Using a
serrated knife, horizontally slice layers in half so you have 4 thinner
rounds. Place one on cake stand or plate. Evenly spread with about a
quarter of chocolate butter cream (see next recipe) or whipped cream and
sprinkle with some dried cranberries. Then repeat with remaining three
rounds, stacking each on top of iced layers. Do not ice sides of torte.
Refrigerate, uncovered until filling has set, about 3 hours. Once
buttercream has set, cover with plastic wrap. Using a large knife
repeatedly rinsed under hot running water after every cut, slice into
wedges. Cake with buttercream will keep well, covered and refrigerated, for
up to 2 days. Whipped cream version is best on the day it is made.
Time-cheater version: Prepare batter from a chocolate cake mix according to
package directions for two 9-inch layers. Stir in chopped chocolate. Bake
according to package directions. Cool. Then continue with Step 4.
Makes 10 to 12 wedges
Nutrients per wedge: 7 g protein, 38.6 g fat, 92.1 g carb, 2.8 mg iron, 58
mg calcium, 321 mg sodium, 5.4 g fiber, 710 calories
Excellent source of vitamin A and good source of iron
M/C Formatted by Diane [firstname.lastname@example.org]
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NOTES : Whether you make it from scratch or use our time-cheating version,
this stacked torte with classic patisserie filling is an elegant dessert.
For the filling, try our rich chocolate buttercream
September 98 Recipes