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Title: Cranberry Sacher Torte - Glorious Liqueurs
Categories: Cake
Yield: 12 Servings
| CAKE | ||
| 8 | oz | Semisweet chocolate, |
| Chopped | ||
| 1 | c | Butter, softened |
| 2/3 | c | Sugar |
| 7 | Extra large eggs, separated | |
| 1 | c | Flour |
| 1 | c | Fresh or frozen raw |
| Cranberries, chopped* | ||
| 1/4 | ts | Salt |
| CRANBERRY TOPPING | ||
| 1/2 | c | Whole cranberry sauce |
| 1 | tb | Cranberry liqueur |
| OR | ||
| 1 | tb | Light or dark rum |
| CHOCOLATE GLAZE | ||
| 8 | oz | Semisweet chocolate, |
| Chopped | ||
| 1/3 | c | Sugar |
| 1/3 | c | Water |
| 5 | tb | Unsalted butter |
Cake:
Preheat oven to 350F. degrees. Butter a 9 inch springform pan; line the bottom with wax paper cut to fit; buttered and floured. Set aside.
Melt chocolate; let cool slightly.
Cream butter. Slowly beat in sugar, then the egg yolks, half at a time, beating well after each addition. On low speed, beat in chocolate until blended. Beat in flour just until it is absorbed. Fold in cranberries.
Using clean beaters, beat egg whites and salt until soft peaks form. Stir about one quarter into chocolate mixture. Fold in the remainder, a quarter at a time. Quickly scrape into prepared pan, smoothing top gently.
Bake 40 to 45 minutes, until top is firm and springs back when lightly touched. Let cool in pan on a wire rack 10 minutes before carefullyt removing from pan. Finish cooling on rack.
Cranberry Topping:
Combine sauce and rum in a small saucepan and heat to boiling. Spoon evenly over cooled cake, crushing any large pieces of cranberry.
Chocolate Glaze:
Combine chocolate, sugar and water in the top of a double boiler and set over hot water. Heat, stirring occasionally, until chocolate melts. Remove from hot water, add butter and stir until it melts. Let stand, stirring occasionally, until it starts to thicken, about 30 minutes.
Put the cake, on rack, on a piece of wax paper to catch drips. Pour glaze over, letting some run down the sides. Let stand at least one hour, until the glaze sets. If still soft, refrigerate until set. If desired, decorate the cake with sugar coated cranberries and serve with rum flavored whipped cream.
Note: The cranberries are easy to chop in the food processor; using pulsing action. If using frozen, chop while they are still frozen. New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96..
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