This article is written by a student writer from the Her Campus at Northwestern chapter.
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
- Grind cookies, chips and sugar together in a processor or other similar tool.
- Add melted butter and blend until crumbs form.
- Set aside ½ cup of the mixture. Press remaining onto bottom and up the sides of a 9-inch springform pan.
Filling
- 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.
- Remove bowl from over water and add spices. Using a hand mixer, beat until thick and cool, about five minutes.
- 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.
- 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.
- Cover and freeze overnight.
Topping
- Whisk Port and cornstarch in a large skillet to blend.
- Add sugar, honey and spices, then bring mixture to boil over high heat, stirring often.
- 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.
- To place topping on the torte, remove the torte from the pan, and place it on a platter.
- Spoon topping over filling, allowing the cranberry mixture to slip down the sides. Garnish with chocolate curls, if desired.