Frozen Grand Marnier Torte with Dark Chocolate Crust and Spiced Cranberries

Ingredients

• 9 ounce chocolate wafers such as nabisco famous 
• 1 tablespoon cornstarch 
• 8 large egg yolks 
• 5 tablespoons grand marnier 
• 1 teaspoon ground allspice 
• 0.5 teaspoon ground cinnamon 
• 1 teaspoon ground nutmeg 
• 2 cups heavy whipping cream chilled
• 0.3 cup honey 
• 3 tablespoons orange juice concentrate frozen thawed
• 1 tablespoon orange peel grated
• 5 cups partially fresh frozen divided thawed
• 0.5 cup ruby port 
• 0.5 cup semi chocolate chips 
• 0.5 cup cup heavy whipping cream sour chilled
• 1 cup sugar 
• 7 tablespoons butter unsalted melted
• 0.3 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• blender
• hand mixer
• springform pan
• candy thermometer

Directions

1. Finely grind cookies, chips, and sugar in processor.
2. 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.
3. 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.
4. Remove bowl from over water.
5. Add spices. Using mixer, beat until thick and cool, about 5 minutes.
6. Using electric mixer, beat whipping cream, sour cream, Grand Marnier, orange juice concentrate, and grated orange peel in large bowl until peaks form.
7. Add egg yolk mixture and fold together.
8. Pour 2/3 of filling into crust.
9. Sprinkle with reserved 1/2 cup crumb mixture. Gently spoon remaining filling over. Cover; freeze overnight or up to 3 days.
10. Whisk Port and cornstarch in large skillet to blend.
11. Add sugar, honey, and spices. Bring mixture to boil over high heat, stirring often.
12. Add 3 cups cranberries; cook until mixture boils and cranberries begin to pop but still hold shape, about 5 minutes.
13. Mix in remaining 2 cups cranberries. Chill topping at least 6 hours or overnight.
14. Release pan sides from torte.
15. Transfer torte to platter. Spoon topping over filling. If desired, garnish torte with white chocolate curls.