Frozen Grand Marnier Torte With Dark Chocolate Crust And Spiced Cranberries Recipes

Steps:

• For 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.
• For 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.
• For 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.

Steps:

• Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper., In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking cocoa, salt, baking soda and baking powder; add to creamed mixture alternately with water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a chilled large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Refrigerate, covered, 1 hour or until very cold., For filling, in a small saucepan, sprinkle gelatin over orange juice concentrate; let stand 1 minute. Stir in sugar. Heat and stir over low heat until gelatin is completely dissolved. Stir in 1/4 cup Grand Marnier and orange zest. Let filling stand at room temperature just until spreadable, stirring occasionally. (If mixture becomes too firm, warm in microwave to soften, about 10-15 seconds.), Meanwhile, using a long serrated knife, cut each cake horizontally in half. Brush layers with remaining Grand Marnier. Place one cake layer on a serving plate; spread with one-third of the filling. Repeat twice. Top with remaining cake layer., To frost cake, cut a hole in the tip of a pastry bag or in a corner of a food-safe plastic bag and insert #829 or other large star pastry tip. Gently stir whipped cream; spoon into bag and pipe onto top and sides of cake. Refrigerate at least 4 hours before serving.

Steps:

• Preheat oven to 350 degrees and grease 2 9-inch round cake pans. Line bottoms with parchment or wax paper and grease again. Mix flour, cocoa, baking powder, baking soda and salt together in medium-sized bowl, stirring until well-blended and no lumps appear.
• In large mixing bowl, beat butter until very creamy. Gradually add sugars, beating until light and fluffy - at least 3 minutes. Beat in eggs, 1 at a time and then add vanilla and beat until blended.
• Turn mixer to low and beat in 1/3 of flour mixture, then half of buttermilk, beating only until mixed after each addition. Beat in another 1/3 of flour mixture, then remaining buttermilk and then remaining flour mixture. Beat only until evenly blended - overbeating will toughen cake.
• Divide batter evenly between pans, then bang pans on counter several times to remove air bubbles. Bake in centre of 350 degree oven until centre of cake springs back when lightly touched and sides of cake start to pull away from pan. This should take between 30 and 35 minutes. Let cakes cook in pans on rack for 10 minutes before turning out. Remove paper and cool cakes completely on racks. When ready to assemble cake, slice each half horizontally so you will have 4 layers.
• Filling: Combine frozen concentrate, sugar, gelatin in a small saucepan. Cook over medium heat, stirring constantly until sugar and gelatin are disolved - about 5 minutes. Remove from heat and stir in orange peel and 1/4 cup of the liqueur. Press sheet of waxed paper into surface of orange mixture and refrigerate just until it no longer feels warm to the touch - about 20 minutes.
• In large mixing bowl, whip cream until soft peaks form. Gradually beat in icing sugar until combined. Fold in liqueur mixture until evenly blended.
• To Assemble: Place a layer of cake, cut side up on a serving plate, Brush with 1 Tbsp of liqueur. Spoon a scant 1/5 of filling onto middle of layer and gently spread almost to edge. Top with a cake layer, brush with 1 Tbsp liqueur and then spread with scan 1/5 of filling. Repeat until all layers have been added. Use remaining frosting to frost top and sides of cake. Refrigerate immediately for at least 4 hours - preferably overnight, so flavours blend. Serve at room temperature.

Steps:

• Preheat oven to 400 degrees.
• Butter the bottom of an 8-inch springform pan and line it with wax paper; set aside.
• In a small bowl, cover uncracked eggs with very hot water (not boiling); let stand 5 minutes.
• Meanwhile, in a 2-quart glass bowl, heat semisweet and unsweetened chocolate and butter in a microwave on high 2 1/2 to 3 minutes, stirring twice, until melted and smooth; set aside to let cool slightly.
• In a large bowl, beat eggs with an electric mixer on high speed, until thick and light yellow, about 5 minutes.
• Add chocolate mixture and Grand Marnier and beat until well blended.
• Turn into the prepared springform pan.
• Bake 15-18 minutes, or until almost set.
• Let cake cool 1 hour, then cover with foil and refrigerate several hours or until firm.
• Remove cake from refrigerator at least one hour before serving.
• Run a sharp knife around sides of cake and remove sides of springform pan.
• Cut into slices, taking care not to cut/include wax paper with serving.
• Serve in a pool of Raspberry Sauce and top with whipped cream.
• Raspberry Sauce: In a food processor, combine thawed raspberries and powdered sugar; process until smooth; add Grand Marnier and process to blend well.
• To remove seeds, press puree through a wire strainer placed over a non-reactive (glass or plastic) bowl; using a rubber spatula, scrape inderside of strainer and discard seeds.
• Serve sauce immediately or cover and refrigerate up to 2 days; mix before serving.

Steps:

• Cut out four 14x6-inch strips of foil. Fold each lengthwise in half. Wrap 1 around each of four 2/3-cup soufflé dishes. Secure with tape if necessary. Whisk first 4 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk until thermometer registers 140°F for 3 consecutive minutes, about 10 minutes. Remove from over water. Using electric mixer, beat until cool, about 4 minutes.
• Using electric mixer fitted with clean dry beaters, beat cream in large bowl until stiff peaks form. Fold Grand Marnier mixture into cream.
• Divide soufflé mixture among prepared dishes. Freeze at least 4 hours or overnight.
• Remove foil collars from soufflés. Serve, passing Bittersweet Chocolate Sauce separately.