Whitehorse cranberry chocolate torte

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25 min


12 servings

* PLUS Cooking time: 11 minutes, Refrigeration Time: 180 minutes, Baking Time: 35 minutes


  • 3 squares semi-sweet chocolates
  • 3/4 cup unsalted butter
  • 2 eggs
  • 1 cup granulated sugar
  • 2 tbsp orange liqueur , such as Grand Marnier or Triple Sec, or finely grated peel of 1 medium orange (optional)
  • 1 1/4 cups all-purpose flour
  • 3/4 cup oatmeal , not instant
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 cups whole fresh or defrosted cranberries
  • 1/2 cup walnuts , coarsely chopped
  • 8 squares semi-sweet chocolate
  • 1/2 cup 35% cream
  • 1 tsp vanilla


  • Preheat oven to 325F (160C). Lightly butter a 9-1/2-inch (24-cm) springform pan or coat with cooking spray.
  • To make filling, cut 3 squares chocolate into coarse pieces. To make on top of stove, place chocolate and butter in a small heavy-bottomed saucepan set over very low heat. Melt, stirring frequently.
  • Remove from heat when small pieces of chocolate are still visible, about 5 minutes. Then, stir until smooth. Or, place chocolate and butter in a microwave-safe bowl. Microwave, without stirring, on medium until chocolate is almost but not completely melted, about 2 minutes. Stir until smooth, then cool at room temperature.
  • In a medium-size mixing bowl, using a whisk or electric mixer, beat eggs with sugar and liqueur or peel, if using, until lighter and lemon colored. Stir in warm chocolate mixture until blended.
  • In another larger mixing bowl, using a fork, stir flour with oatmeal, baking powder and salt. Make a well in centre and stir in egg mixture, stirring just until combined. Stir in cranberries and walnuts. Turn into prepared pan and smooth top.
  • Bake in centre of preheated oven until cake begins to pull away from sides and a cake tester inserted into centre comes out almost clean of chocolate, about 35 to 40 minutes. Cool on a rack. Do not remove sides.
  • To prepare glaze, coarsely cut 8 squares chocolate into pieces and place in a bowl along with whipping cream. Microwave on high for 2 minutes or until cream is warm and chocolate is beginning to melt. Stir until smooth. Or, place in a small heavy-bottomed saucepan set over low heat. Melt, stirring frequently, especially as mixture becomes warm, until smooth, about 6 minutes. Then, stir in vanilla.
  • Cake should be cooled to room temperature before adding glaze. Pour most of warm glaze on top of cake. Gently spread just to edge, adding remaining glaze as needed. Refrigerate at least until glaze sets, about 3 hours. Refrigerated cake will keep well for at least 3 days. Cake also freezes well.

Nutrition (per serving)

  • Calories
  • 448,
  • Protein
  • 5.3 g,
  • Carbohydrates
  • 48.1 g,
  • Fat
  • 28.4 g,

At the Chocolate Claim in Whitehorse, owner José Janssen and pastry chef Karon Danks use the finest European chocolate in their cakes, muffins, handmade chocolates and other treats. If this torte, tangy with cranberries and topped with a dark chocolate glaze, is any indication, a trip to the Yukon may be in order to indulge at their shop.

Chatelaine tip

If you do not have enough time to defrost frozen cranberries, you can add them, still frozen, to batter. You will then have to increase baking time to up to 1 hour to 1 hour and 5 minutes. We found that orange peel gave a more pronounced orange taste than orange liqueur. However, we liked both versions.