Frozen Grand Marnier Torte With Dark Chocolate Crust and Spiced Cranberries

Everyone knows what Thanksgiving means: food. And even though turkey, mashed potatoes, green beans, stuffing, cranberry sauce (the list goes on and on) make for an exceptional stomach-filling meal, dessert is what it all comes down to It’s my opinion that pumpkin pie should never be left out – it defines the season too much not to be present – but if you’re looking for an additional sweet sensation, go for the following torte that ties in a Thanksgiving tradition with a cranberry topping.

Adapted from Bon Appetit

Ingredients

Crust

• 1 9-ounce package chocolate wafer cookies
• 1/2 cup semisweet chocolate chips
• 3 tablespoons sugar
• 7 tablespoons unsalted butter, melted

Filling

• 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

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

Instructions:

Crust

1. Grind cookies, chips and sugar together in a processor or other similar tool.
2. Add melted butter and blend until crumbs form.
3. Set aside ½ cup of the mixture. Press remaining onto bottom and up the sides of a 9-inch springform pan.

Filling

1. Whisk egg yolks and water together in a metal bowl. Set over a saucepan of simmering water and whisk until a candy thermometer inserted into mixture measures 175 degrees, about eight minutes.
2. Remove bowl from over water and add spices. Using a hand mixer, beat until thick and cool, about five minutes.
3. Using an electric mixer, beat whipping cream, sour cream, Grand Marnier, orange juice concentrate and grated orange peel in a large bowl until peaks form.
4. Add egg yolk mixture and fold together. Pour 2/3 of filling into crust. Sprinkle reserved ½ crumb mixture, and then fill pan with remaining filling.
5. Cover and freeze overnight.

Topping

1. Whisk Port and cornstarch in a large skillet to blend.
2. Add sugar, honey and spices, then bring mixture to boil over high heat, stirring often.
3. Add 3 cups of cranberries; cook until mixture boils and cranberries begin to pop but still hold shape, about 5 minutes. Mix in remaining cranberries. Chill at least 6 hours.
4. To place topping on the torte, remove the torte from the pan, and place it on a platter.
5. Spoon topping over filling, allowing the cranberry mixture to slip down the sides. Garnish with chocolate curls, if desired. 

• cranberries
• food
• pie
• pumpkin pie
• thanksgiving