Chocolate-Cranberry Torte

Ingredients

• 0.7 cup all purpose flour 
• 0.3 cup rum 
• 1 cup cranberries fresh
• 6 large eggs room temperature
• 10 servings mint leaves fresh
• 0.5 teaspoon salt 
• 10 ounces bittersweet chocolate unsweetened chopped (not )
• 1.5 cups sugar 
• 1 cup cranberries dried sweetened
• 1 cup butter unsalted cut into pieces (2 sticks)
• 0.8 cup water 
• 1 cup whipping cream 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• baking paper
• oven
• whisk
• aluminum foil
• springform pan
• tart form
• offset spatula

Directions

1. Bring first 3 ingredients to boil in saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium; cook until cranberries burst, about 5 minutes.
2. Transfer to processor; puree. Strain puree into bowl; discard seeds.
3. Mix in Chambord. Cover; chill at least 2 hours or overnight (sauce will thicken).
4. Position rack in center of oven and preheat to 350°F. Butter and flour 9-inch-diameter springform pan. Line bottom with parchment paper. Stir 3/4 cup cranberries and Chambord in small saucepan over medium heat until liqueur simmers, about 1 minute. Cool to room temperature.
5. Drain cranberries; reserve liqueur and cranberries separately.
6. Melt butter in heavy large saucepan over medium heat, stirring until beginning to bubble at edges.
7. Remove from heat.
8. Add chocolate; let stand 1 minute.
9. Whisk until chocolate is melted and smooth.
10. Whisk in sugar, then eggs 1 at a time (batter will look grainy).
11. Whisk in reserved liqueur.
12. Add flour and salt; whisk gently until blended. Stir in reserved cranberries; transfer to prepared pan.
13. Bake torte until top is puffed and cracked and tester inserted into center comes out with moist (not wet) batter attached, about 1 hour. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)
14. Bring cream to simmer in medium saucepan.
15. Remove from heat.
16. Add chocolate; whisk until melted and smooth.
17. Whisk in Chambord.
18. Let stand until glaze is thick but still pourable, whisking occasionally, about 2 hours.
19. Line rimmed baking sheet with foil; place cake rack in center.
20. Cut around torte to loosen; remove pan sides.
21. Place 8-inch-diameter cardboard round or 8-inch tart pan bottom on top of torte. Holding cardboard and springform pan bottom, turn torte over and place on rack.
22. Remove pan bottom; peel off paper.
23. Pour 1 1/2 cups glaze over torte. Using icing spatula, smooth glaze over top and sides (re-apply any glaze from foil if necessary). Freeze torte until glaze is set, about 10 minutes.
24. Pour remaining 1 cup glaze over torte and smooth evenly.
25. Sprinkle remaining 1/4 cup dried cranberries around top edge. Freeze until glaze is firm, about 15 minutes. (Can be made 1 day ahead.
26. Transfer to platter. Cover with cake dome and chill.
27. Let stand at room temperature 1 hour before serving.)
28. Arrange fresh mint leaves between cranberries at top edge of torte.
29. Cut into wedges and serve with sauce.